Welcome to the Bexley Interfaith Forum Food Project
We aim to provide free hot meals to families in need at this difficult times across Bexley Borough.
The project is run by the Bexley diverse faith groups working together in various locations across the Borough to provide the free hot meals service
and deliver the food safely to doorsteps.
There are five kitchens involved in cooking food one night per week and the delivery of food to the doorsteps of families in need.
There are three in Bexleyheath operating one night per week at Christ Church Bexleyheath, New Hope Church and Bexley Christian Life Centre, one in Sidcup – New Gen church, and St John’s Church Hall Erith is operating three nights per week.
In Erith the project includes people from various churches and groups including St John’s Erith, St Augustine Slade Green, Belvedere Pentecostal Church, Reinstate community group and the Roman Catholic Churches of Our Lady of the Angels Erith and John Fisher Bexley.
In addition a Muslim group is planning to use an Indian restaurant starting in March.
In total the project is delivering about 200 meals per week to about 50 families per week.
It is planned we will continue until the end of April.
We welcome this opportunity to bring faith groups together to work on the joint project and do some good.
We would like to thank all our volunteers, cooks, support staff and drivers for making it all happen. Also a big thank you to ASDA and Hovis for providing us with ingredients we us in our kitchens and bread.
For enquiries email Sabrina at email@example.com
Beef Lasagne and the Vegetarian option Mushroom Lasagne
Please click here for the Beef Lasagne and Mushroom Lasagne Recipe.
Please click here for FSA allergen chart Mushroom Lasagne.
Please click here for the FSA allergen chart Beef Lasagne.
Chicken Pasta Bake and Garlic Bread the Vegetarian option Penne Spinach Tomatoes Mushroom Bake
Please click here for the Chicken Pasta Bake and Penne Spinach Tomatoes Mushroom Bake Recipe.
Please click here for the FSA allergen chart Chicken Pasta Bake
Please click here for the FSA allergen chart Penne Spinach, Tomatoes Mushroom Bake
Shepherds (cottage) pie with green beans and the Vegetarian option Country vegetable pie with green beans
Please click here for Shepherds (cottage) pie with green beans and the Vegetarian option Country vegetable pie with green beans Recipe
Please click here for the FSA allergen chart Shepherds (cottage) pie
Please click here for FSA allergen chart Country vegetable pie
Chicken Casserole and the Vegetarian option Mixed Beans Bake
Please click here for Chicken Casserole and Mixed Beans Bake Recipe
Please click here for the FSA allergen chart Chicken Casserole
Please click here for the FSA allergen chart Mixed Beans Bake
Guidelines for Volunteers
All venues must be checked and should have all the equipment needed:
- Colour coded chopping board
- Temperature Probes
- Cleaning prouducts & equipment
- Checklists including Allergen sheets and temperature sheets
- Tea towels
- Menus including recipes
An area manager need to check kitchens for the cooking equipment needed – if we need to provide anything extra let us know.
Responsibilities of the area managers
- The kitchens should be controlled by the area managers
- One of the cooks should have a Food Hygiene Certificate up to Level 2
- Make sure you are familiar with your venue’s procedures
- Venues are subject to inspection so all paperwork must be completed throughout the cooking and Food Hygiene standards adhered to
- Food Temperatures and Fridge Temperatures must be recorded on each catering
- Wash hands in separate basin – each time you enter/leave kitchen
- Wear an apron
- Tie Long hair back
- Do not wear jewellery if possible
- Ant-bac all surfaces before and after use
- Always use clean tea towels
- Use correct colour coded chopping boards
- Clean temp probes after use
- Throw away any leftovers – do not store at the venue unless agreed by the venue leader
Basic Health and Safety
- Make sure you know where things are – fire blanket/extinguisher/First Aid Kit etc
- Check for slip/trip hazards
- Be careful transporting hot items – use heath resistant gloves
- Make sure all equipment is clean and in good working order
- Any electrical items need to be under 1 yr old or PAT tested within the last 12months-proof will be required
- Check walls/ceiling/floors are well maintained (no holes in plasterwork etc)
- Ensure there is adequate lighting in the kitchen
Area managers will be responsible for completing a Risk Assessment which should cover these things.
The Food Standards Agency are offering support and guidance to established and new businesses to help address the challenges of the COVID-19 pandemic.
The Here to Help campaign will provide guidance and promote best practice to support food businesses to stay compliant with food hygiene and safety requirements and best respond to the impacts of COVID-19.
Please also read important hygiene and allergy advice for food delivery services.
Food Standards Agency Allergen Advice
Along with the requirements for at least one person in each venue to hold a Food Hygiene Certificate. You can find the list of Food Hygiene Certificate providers below:
Food & Hygiene Courses with Certificate Level 2
Cost £20 + VAT
Cost £12 + VAT
Cost £12 +VAT
Cost £25 + VAT
Cost £15 +VAT
Cost £10 +VAT
We are now required to be knowledgeable and compliant with Food Allergen Awareness. We are also required to provide allergen information about food supplied.
Pre-packed food supplied should have that information on packaging.
To ensure that volunteers know what is in the food, allergy sheets must be produced for all food served. A tick in the appropriate box to show what allergens are present in the food served is all that is required.
Where an allergen covers more than one ingredient this should be added to the column e.g., “cereals containing gluten” (wheat or oats) and in the case of “nuts” write in the column the types of nuts.
All persons involved with the food preparation should ensure that they are aware of the regulations set by Food Standards Agency or have knowledge of who can be asked for information. Please refer to the information in the link below:
A note of caution or a fine of £5,000 can be imposed (on the church or group) for each allergen found to be in the food served if not recorded.
We need to tell customers if any food we provide contains any of the listed allergens as an ingredient.
Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law.
The 14 allergens are: celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
This also applies to additives, processing aids and any other substances which are present in the final product.
When working in a kitchen, you are required by law to follow a number of food safety procedures. One that is particularly important is managing the temperatures of your fridges and freezers. Doing so ensures you minimise bacterial growth and keep the food that you serve to customers safe.
As controlling your fridge and freezer temperatures is such a critical step, it is important to carry out regular checks and keep clear records. Many places fail to follow this process, which means they could be at risk of running their fridges and freezers at unsafe and illegal temperatures.
Using a temperature log is a simple and effective way to track the temperatures of your fridges and freezers, which demonstrates to enforcing authorities that you’re following legal requirements.
You can also refer to the handy oven temperature chart and kitchen measurement conversion charts.
Cooked food should reach a temperature of at least 75°C and remain there for at least 2 minutes and when cooking meat, the temperature must be taken from the centre.
Hot food must be served at a temperature of at least 65°C.
Reheating ONLY ONCE – at least to 75°C (but best avoided).
|Food item||Cooked Core Temperature in °C (for 2 mins)||Temp served at in °C||Date||Print Name|
Please find a link to the Bromley’s Council downloadable documents to use in the food business, which are very useful in keeping food handling and distribution records.
- Allergen chart dishes – and their allergen content ( PDF – 1.01 MB)
- Allergen recipe cards ( PDF – 1.5 MB)
- Allergen signage ( PDF – 13.75 KB)
- Cooking oil – Genetically modified soya notice ( DOCX – 13.07 KB)
- Cold holding temperature record ( PDF – 38.48 KB)
- Cooking temperature record ( PDF – 34.21 KB)
- Daily record sheet – catering ( PDF – 50.55 KB)
- Daily record sheet – retail ( PDF – 39.24 KB)
- SFBB Diary refill one week per page ( PDF – 456.16 KB)
- SFBB Diary Chinese language version – refill one week per page ( PDF – 572.11 KB)
- Food delivery record ( PDF – 29.05 KB)
- Fridge and freezer temperature record 2 units twice a day ( PDF – 69.69 KB)
- Fridge and freezer temperature record 4 units twice a day ( PDF – 54.19 KB)
- Fridge and freezer temperature record once per day ( PDF – 53.54 KB)
- Fridge and freezer temperature record 2 units 3 months per page ( PDF – 54.14 KB)
- Fridge and freezer temperature record 4 units 2 months per page ( PDF – 56.65 KB)
- Fridge freezer temperature record twice a day ( PDF – 54.34 KB)
- Fridge and freezer temperature record 5 units 2 months per page ( PDF – 63.92 KB)
- Fridge stall mobile temperature record ( PDF – 34.23 KB)
- Hot holding temperature record ( PDF – 33.5 KB)
- Food hygiene rating scheme – checklist for businesses ( PDF – 49.07 KB)
- Food business questionnaire ( PDF – 594.72 KB)