7 1TuckshopOperations

TuckshopandCanteenOperations
TableofContents ROLEOFTHETUCKSHOP..................................................................................... 2 THETUCKSHOPASAN EDUCATOR ...................................................................... 2 SUBLETTINGATUCKSHOPOPERATION................................................................ 3 MENUS.............................................................................................................. 3 MenuDesign .................................................................................................. 3 HEALTHANDHYGIENE ....................................................................................... 4 FOODSAFETY .................................................................................................... 7 FOODHYGIENE .................................................................................................. 8 HOWTOPREVENT FOODPOISONING ................................................................... 9 EQUIPMENT CHECKLIST.................................................................................... 13 TRAININGANDQUALIFICATIONS ...................................................................... 13 WORK PLANSANDROSTERS ............................................................................. 14 InfantsandChildrenintheTuckshop ............................................................ 15 PRICINGFORTHETUCKSHOP............................................................................ 15 HOURSOFOPERATION...................................................................................... 17 ClosingaTuckshopOperation ...................................................................... 18 OUTSIDECATERING......................................................................................... 18 HOMECOOKING ............................................................................................... 18 TUCKSHOPFACILITIESUSEDBYSCHOOLANDOTHERS.................................... 19 PRIVATEPURCHASING...................................................................................... 19 UPGRADING FACILITIES(TUCKSHOP)................................................................ 20 SAMPLEFORMS................................................................................................ 22 PolicyforTuckshop ...................................................................................... 22 TuckshopOperatingPrinciples ..................................................................... 23
Section7.1TuckshopandCanteenOperations
OperationsManualforP&CAssociations2008
R o ll e f h e u c k s h o p R o o t h T u c k s h o p R o eo o ft t h eT T u c k s h o p
Theschooltuckshophasseveralimportantfunctions.Theseinclude: Providingaservicetotheschoolcommunity. Promotingahealthyschoolcommunity. Assistingindevelopinghealthpromotingeatinghabitsinchildren. Providingavarietyofnutritiousandattractivelypresentedfoodsanddrinksat areasonableprice. Reinforcetheprinciplesofclassroomnutritioneducation. Functionasanefficientbusinessby: o Offeringaregular,highqualityservicetotheschoolcommunity. o Operatingatareasonableprofitforthebenefitoftheschooland, inturn,eachchild. Provideanopportunityforparentstoparticipateintheirchildrenseducation environment. Maintainhighstandardsofhygieneinhandling,preparingandservingfood.
T h e u c k s h o p s n d u c a t o r T h T u c k s h o a a E d u c a t o r T h eT T u c k s h o pa a sa a nE E d u c a t o r
TheHealthyFoodandDrinkSupplyStrategyforQueenslandSchoolsisall aboutofferinghealthyfoodanddrinkchoicestostudentsinQueenslandschools. The strategy requires that schools offer students a range of healthy food and drinks, consistent with the Australian Dietary Guidelines for Children and Adolescents.Foodsanddrinksthatlacknutritionalvalueorarehighinsaturated fat and/or added sugar and/or salt may only be supplied by schools on two designatedoccasionsperterm. Schoolfoodanddrinksupplyincludesallsituationswherefoodissuppliedinthe school environment tuckshops, vending machines, school excursions, school camps,fundraising,classroomrewards,schooleventssuchascelebrationsand sportsdays,andfoodusedincurriculumactivities. Formoreinformationgotohttp://education.qld.gov.au/schools/healthy/fooddrink strategy.html The school, together with parents, has an important role to play in helping childrenlearnaboutnutrition.Aspartoftheschoolenvironment,thetuckshopis inauniquepositiontomakeapositive,worthwhilecontributiontostudentshealth andwelfare. Thetuckshopcanprovidechildrenwithpracticallearningexperiencestosupport and reinforce the positive nutritional ideas that they learn at home and in the classroom.Learningaboutnutritiondoesnotnecessarilyensurehealthyeating knowledgemustbeputintopractice. The tuckshop can assist children by providing a variety of nutritious and appealing foods from which to make healthy choices. Children can then learn fromexperiencethathealthyfoodslookandtastegoodandareapleasuretoeat.
In this way the tuckshop acts as an extension of the classroom teaching of nutrition.Therefore,itisimportantthatthemessagefromtheclassroomandthe tuckshopcomplementeachother.
S u b ll e t t ii n g u c k s h o p p e r a t ii o n S u b e t t n T u c k s h o O p e r a t o n S u b e t t n ga aT T u c k s h o pO O p e r a t o n
TheEducation(GeneralProvisions)Act2006providesP&CAssociationswiththe opportunitytomanagetheschooltuckshopoperationinstateschools. P&CASSOCIATIONSCANNOTSUBLETthetuckshoptoathirdparty. If the P&C cannot run a viable tuckshop operation, then the P&C close the operationdownandpassovertothePrincipal. The school (Principal) determines if the school or another party can operate a tuckshop other than the P&C Association. If the Principal decides to outsource then thefundsfor leasing this operation then go directly to the School Account andareaccountedforthroughtheschoolsaccountingsystem. This is the same for contracting out the activity of hiring the school hall, the swimmingpoolorOutsideSchoolHoursCare.TheP&Cmayoperatetheactivity buttheycannotgivetheactivitytoathirdpartytooperateontheirbehalf.
M e n u s M e n u s M e n u s
Whether you are planning a menufor a new tuckshop or reviewing an existing one, you must plan carefully toensure that you canachieve thenutritional and financialaimsofthetuckshop. Afteryouaddressthenutritionalconsiderations,youmustdecideonwhichfood anddrinkitemstoincludeandhowextensivethemenuwillbe,dependingon: Howmanydaysthetuckshopopen? Onaverage,howmanychildrenshopatthetuckshopeachday? Onaverage,howmanypeopleworkinthetuckshopeachday? What equipment and facilities does the tuckshop have access to (includingwhatisowned,whatcanbepurchasedfromcurrentfundsand whatmaybeborrowedasrequired)? Whatskillsdostaffrequiretopreparecertainitems? What purchasing system is used (e.g. overthecounter sales, selfserve oranordersystem)?Certainfoodsaremoresuitablefortuckshopswho selloverthecounter. MenuDesign The menu/price list that is sent home to parents or displayed at the tuckshop mustbeclearandeasytoread.Parentsorderingfoodforyoungchildrenmustbe abletoseeataglancewhenandonwhichdaysitemsareavailable. Carefulmenudesigncansignificantlyaffecttheefficiencyoftuckshopoperations (especiallywhereanordersystemisused)by: Minimisingconfusionofparentsandchildren. Helping to ensure that only available foods are ordered this is particularly important for tuckshops that offer certain items on selected
daysonly.Whenwrongordersarereceived,organisinganalternativecan involveconsiderabletime. Helpingtoensurethatthecorrectmoneyisprovidedwitheachorder. Ensuring that volunteer staff can readily check items or prices when servingcustomers.
Hintsfordesigningamenu
While menus varyfrom school to schooland therefore requiredifferent layouts, somegeneralhintswillapplytomostmenus/pricelists. Trytokeepthelisttoonesideofonepage. Explainorderingproceduresbrieflyandsimplyifanexplanationneeds to be more than a few sentences long, briefly mention it and refer the readertothebackofthesheetfordetails.Mostpeoplewillonlyneedto readtheprocedureonceortwice,butwillkeepreferringtothepricelist. Ensurethatitemsavailableeverydayareeasilydistinguishedfromthose availableonlimitedoccasions. Listfooditemsinalogicalsequence. Useheadings,underliningandboldingtoenhancereadabilityandclarity (becarefulnottooverdoittoomuchemphasisisnoemphasisatall!) Use a box to help focus attention on part of the menu. For example, puttingthe daily specials in abox will drawattention tothem and save confusionbyseparatingthemfromeverydayitems. Usetheoccasionalgraphic(e.g.cartoonfigures,arrowsetc.)tolivenupa tiredlookingpricelist. Useasuitablysizedprint(nottoolargeortoosmall). Avoidtightlypackedprintasitisdifficulttoreadallowappropriatespace betweenlines. Ifpossible,usecolouredpaperthesamecoloureachissuetomake thepricelistinstantlyrecognisable.
H e a ll t h n d y g ii e n e H e a t a n H y g e n e H e a t ha a n dH H y g e n e
InQueensland,allschoolshavealegaldutyofcaretoensureanyfoodprovided to students, staff or visitors has been prepared and handled safely. Because legislated requirements set a minimum standard, it is recommended that state schoolsshouldendeavortocomplywiththeserequirements. Under the national food safety standards, food businesses (which includes tuckshops) have to meet basic requirements related to how the premises are designed and cleaned, food storage temperatures and the hygiene of food handlers. Mosttuckshopswillprobablyfindtheyalreadycomplywiththestandards,orthat meetingthem will be aneasy task.Tuckshop Convenors should ensure that all regular and shortterm relief staff/volunteers are aware of their duty of care responsibilities and the tuckshops operational procedures for the hygienic preparationandhandlingofallfoodproducts. The School tuckshop, like any other food service establishment has the responsibility to maintain high standards of hygiene. This is essential if your
customers are to receive highquality, safe and suitable food and if food borne illness(foodpoisoning)istobeavoided. Foodcanbecomeunsuitabletoeatthrough: Microbiologicalcontamination Chemicalor Physicalcontamination. Microbiologicalcontamination Foodpoisoningiscausedbyharmful(pathogenic)bacteriaeitherpresentinfood, transferredtofood byhumans, or through contact with soiled surfaces such as benches, cutting boards or utensils. If the conditions are right, the bacteria will liketheirnewhomeandmultiply. Abdominal pain, diarrhoea and vomitingusually occur within halfan hour to 36 hoursbutcanoccurupto72hoursaftereatingcontaminatedfood. Even food that looks good, smells good and tastes good can cause food poisoningsopreventionisvital. ChemicalorPhysicalContamination Food may be contaminated not only by bacteria but also by a variety of things including: Wiretwistties Bandaids Bitsoffingernail Hair Flies Brokenglassorplastic Chemicals(suchascleaningagents). Contamination results from food being unprotected in a hostile environment. Food may be contaminated because of a premises poor hygiene standards, mice,rats,flies,cockroachesandotherinsectpests.Misuseofcontainersnever designedtoholdfoodcanalsobeacause,asisairbornedustaroundopenfood. PreventingContamination Basically,effectivefoodhygieneinvolves: Developingpractices,whichactasabarriertothecontaminationoffood. Ensuring perishable foods are kept at temperatures outside the danger o zone(560 C). Notgivingbacteriatimetomultiplytoharmfulnumbers. Keepinganeyeopenforanysignsofspoilagewhenpurchasingfoodor beforeusingstoredfood. MoreinformationonhealthandhygienecanbeobtainedthroughQASTandyour QueenslandHealthPublicHealthUnit.
PersonalHygiene Wash hands thoroughly in the hand basin (not the sink) before starting work,andaftervisitingthetoilet,handlingrawfoods,handlingscrapsor garbage,andaftersneezing,coughingorblowingyournose. Wear clean clothing and a clean apron daily and keep hair tidy and restrained,arrangedawayfromtheface. Clean tea towels may be used for wiping utensils after washing. These should not be usedfor wiping hands. If possible, air dry equipment and utensils after a clean, hot rinse this is a more appropriate method of drying. Avoidsneezingorcoughingoverfood. Do not smoke whilepreparingfood or in the tuckshop area. Smoking is notpermittedonanyGovernmentsites. Donotsamplefoodwithyourfingersoraused(dirty)utensil. HealthandHandWashing Hand washing is by far the cheapest and most effective way to prevent germs fromspreadingandtokeepyourkidsfromgettingsick. TheFirstLineofDefenceAgainstGerms Germs such as bacteria and viruses can be transmitted several different ways: Throughcontaminatedwaterandfood. Throughdropletsreleasedduringacoughorasneeze. Throughdirtyhands. Throughcontaminatedsurfaces. Throughasickpersonsbodyfluids. If your child picks up germs from one of these sources, they can unknowingly becomeinfectedsimplybytouchinghiseyes,noseormouth.Andoncetheyre infected, its usually just a matter of time before the whole family comes down withthesameillness. Good hand washing is your first line of defence against the spread of many illnesses and not just the common cold. More serious illnesses such as meningitis, bronchiolitis, influenza, hepatitis A and most types of infectious diarrhoeacanbestoppedwiththesimpleactofwashingyourhands. HowToWashYourHandsCorrectly Herearesomesimplestepsforscrubbingthosegermsaway.Demonstratethis routine to your child or better yet, wash your hands together with your child severaltimesadaysotheylearnhowimportantthisgoodhabitis. 1. Washyourhandsinwarmwater,whichworksbetterthancoldwater.Make surethewaterisnttoohotforlittlehands. 2. Use soap and lather up for about 1015 seconds (antibacterial soap isnt necessaryanysoapwilldo).Makesureyourgetinbetweenplaceslike between fingers and under nails (where uninvited germs like to hang out). Dontforgetthewrists. 3. Rinseanddrywellwithacleantowel.
Tominimisethegermspassedaroundyourfamily,makefrequenthandwashing aruleforeveryone,especially: Beforeeatingandcooking. Afterusingthebathroom. Aftercleaningaroundthehouse. Aftertouchinganimals,includinghousepets. Aftervisitingortakingcareofanysickfriendsorrelatives. Afterblowingonesnose,coughingorsneezing. Afterbeingoutside(playing,gardening,walkingthedog,etc.).
Dontunderestimatethepowerofhandwashing!Thefewsecondsyouspendat thesinkwithyourchildcouldverywellsaveyoutripstothedoctorsoffice. (providedwiththanksbyQldHealth)
F o o d a f e t y F o o S a f e t F o o dS S a f e t y
CleaningandSanitising It is importantthat people working in thefood industryunderstand theneedfor cleaningandsanitising.TheFoodSafetyStandardsgivethefollowingmeanings: Cleancleantotouchandfreeofextraneousvisiblematterandobjectionable odour. Sanitiseapplyingheator/andchemicalsorotherprocesses,toasurfaceso thatthenumberofmicroorganismsonthesurfaceisreducedtoalevelthat: (a) does not compromise the safety of food with which it may come into contactand (b)doesnotpermitthetransmissionsofinfectiousdisease. TheFoodSafetyStandards(3.2.2.clause20)requireafoodbusinessto ensurethefollowingareinacleanandsanitarycondition (a)eatinganddrinkingutensilsimmediatelybeforeeachuse,and (b)foodcontactsurfacesofequipmentwheneverfoodthatwillcomeinto contactwiththesurfaceislikelytobecontaminated. Thisrequirementisparticularlyimportantinregardtoeatinganddrinkingutensils suchascutlery,crockeryanddrinkingglassesaswellasfoodcontactsurfaces including counters, preparation benches, meat slicers, cutting boards and other equipment/appliances. Cleaning and sanitising should usually be done as separate processes. Detergentsarenot sanitisers. Detergents are chemicals which remove grease, dirtandfoodresiduesyetdontkillmicroorganisms. Asurfaceneedstobethoroughlycleanedbeforeitissanitised,assanitisersare unlikelytobeeffectiveinthepresenceoffoodresiduesanddetergents. Keypointsinaneffectivecleaningandsanitisingprogramare: education,implementationanddisplayingofacleaningschedule followingdirectionsonlabel(correctdilution,contacttime,shelflife)
appropriatepersonalprotectiveequipment(clothingandgloves) appropriate storage/maintenance of cleaning chemicals and equipment (designatedstorageareasandequipmentkeptclean) taggingandlabellingcontainers maintainingUptodateMaterialSafetyDataSheets(MSDS) verification (regular visual checks of cleanliness, documented cleaning and sanitisingrecords).
F o o d y g ii e n e F o o H y g e n F o o dH H y g e n e
StockManagement Rotate stocksproperly and order only what is required. This will reduce waste andlossofquality. FoodPreparation Keeprawandcookedfoodsseparate.Cleanbenchesandutensilsthoroughly afterhandlingrawfoods. Keep coldfoods refrigeratedand hotfoods steaming hot. Avoid the Danger zone(between5degCand60degC).Thisprocedureshouldbeexplainedto allworkers. Sandwich filling and mixtures containing meat, fish or effs and which are preparedinadvancemustbekeptintherefrigerator. Disposeofheatedfoodssuchaspiesiftheyareleftover. Donotrefreezethawedorheatedfoodorreheathotfoodsmorethanonce. Keepallfoodcoveredwhenondisplayorinstorage. Dishesandutensilsmustbewashedandrinsedinwaterthatishot. Chopping boards to be scrubbed thoroughly in hot water after use. Polyethylene chopping boards are recommended in preference to wooden boards. RefrigeratedFoods Keepthetemperatureoftherefrigeratorbelow4degCandavoidoverloading it. Storecookedandrawmeatsseparatelytoavoidbacterialcontamination. Covermeattightly,butrawmeatloosely. Washanddryfreshfruitsandvegetablesbeforerefrigerating. FrozenFoods Keep the temperature of the freezer below minus 5 deg C and avoid overcrowding. Plan to defrost foods overnight in the refrigerator if possible but if not then thawinamicrowaveoven. Oncefoodhasbeenthawed,useassoonaspossible.
FreezingFood Packitemsinfreezerbagsextractasmuchairaspossible. Label and date all foods. Unopened packs of pies, sausage rolls and other cateringlinescanbefrozenwithoutfurtherwrapping. Freezefoodsassoonaspossibleafterpreparation. Donotrefreezefoodsoncetheyhavebeenthawed.
PremisesKeepthemClean
A well operated kitchen demands effective, frequent and regular cleaning to remove food residues and dirt. These contain food poisoning and spoilage organisms, attract birds, rodents and insects and act as a source of food contamination. Effective cleaning and sanitising will minimise the risk of food contaminationandfoodpoisoning.Supervisorswillbeinchargeofthecleaning schedule. Wipedownbencheswithsanitisingspraybeforebeginningtopreparefood. Cleandailytheworkbenches,sinksandfloors. Clean weekly the storage cupboards, stoves, refrigerators and larger structuralareasofthecanteen. Ensure that the premises are free from flies, cockroaches, rats and mice and undertake apest inspectiononcea year (preferablyat theendofthe year)bya reputablepest company. Investigatethoroughlythe immediate and long term effects of any chemical preparations that might be used beforeanytreatment. Sweepandmopfloorsdaily. Replacedishclothsandteatowelsdaily.
H o w o r e v e n t o o d o ii s o n ii n g H o t P r e v e n F o o P o s o n n H o wt t oP P r e v e n tF F o o dP P o s o n n g
WhatisFoodPoisoning? Food poisoning comes from eating foods that contain high levels of food poisoning bacteria. The bacteria themselves may cause illness or the bacteria mayhaveproducedpoisons(toxins)inthefoodthatcauseillness. WhatarethesymptomsofFoodPoisoning? The common symptoms associated with food poisoning include: diarrhoea, vomiting,nauseaandstomachcramps.Theseusuallyoccurwithintwotothirty six hours of consumption of the food, although with some types of food poisoning,illnessmaynotoccurfordaysorevenweeks. Thelastthingeatenisnotnecessarilythecauseofthefoodpoisoning. Thesymptomsusuallylastbetweenoneandsevendays,althoughthismaybe longer.Allthetimeyouhavethesymptoms,andinsomecasesforsometime after,youcantransmittheinfectiontootherpeopleifyouarenotcareful.
BacteriaType
Where can it be What found symptoms
the When do the symptomsoccur Six hours to 3 days after eating contaminated food. Symptoms canlatupto3to5 days. One to six hours after eating the contaminated food. Symptoms usually last no longer than 24 hours. Thirtyminutesto8 hours after eating contaminated food. Symptoms usually last 24 hours.
Salmonella
Meat, poultry, Nausea, stomach eggs and egg cramps, products diarrhoea, fever andheadache.
BacillusCerus
Cereals, rice, Nausea, meat products, vomiting, packetsoups diarrhoea and stomachcramps
Staphylococcus Aureus
Meat and poultry dishes, egg products, mayonnaise based salads, custard filled deserts.
Acute vomiting, nausea, occasional diarrhoea and cramps
WhyDoesFoodPoisoningHappen If food isnt cooked thoroughly or handled properly at the canteen, a child maygetfoodpoisoning. Food poisoning bacteria are often present naturally in food but with the right conditions can multiply at frighteningly quickly in the right conditions! A single bacteriumcanmultiplyintomorethantwomillionbacteriainjustsevenhours. So it isvery importantnot to give bacteria the conditions under which they can multiply. Bacteria grow hest when the temperature is between 5 deg C and 60 deg C. Thisiscalledthetemperaturedangerzone.Makesurethatfoodiskeptoutof theTemperatureDangerZone. Aretheretypesoffoodwhichbacteriaprefer? Thefollowingfoodsareknownashighriskfoods. Meat DairyProducts Smallgoodssalami,hametc CookedRice Preparedsaladscoleslaw,pastasaladetc Poultry Eggs Seafood
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CookedPasta Preparedfruitsalad
Thesehighriskfoodsifcontaminatedwithfoodpoisoningbacteriaandthenleft intheTemperatureDangerZonecancausefoodpoisoning. Whatworkerscandotopreventfoodpoisoning? 1. Stopfoodfrombeingcontaminatedwithbacteriabysafefoodhandling. 2. Storeandhandlefoodsothatanybacteriacannotgrowormultiply. Practicalwaysworkerscanbreakthefoodpoisoningchain. Makesureyourhandsarewashedandthoroughlydriedbeforehandlingfood. Donttouchfoodandmoneyatthesametime. Thoroughly wash and sanitise all equipment used to prepare raw food includingbenchesandchoppingboards. Storefood in containers thatare clean,non toxic, easy to wash, have tight fittinglidsorarecoveredwithfoilorplasticfilm. StorerawfoodBELOWcookedfoodintherefrigerator. Storefoodcorrectly:inparticulardonotkeepfoodinthetemperaturedanger zone. Keephotfoodhot(above60degC)andcoldfoodcold(below5degC). Makesurefoodisservedassoonaspossibleafterpreparing. Thoroughlywashfruitandvegetables. Alwaysusefoodbeforetheusedbydatesonpackaging.
PersonalHygieneRequirements All workers are to follow and adhere to the procedures when preparing and handlingfood. Washhandsthoroughlyinseparatebasinprovidedwithwarmwaterandsoap andpapertowelsneverinthefoodpreparationsinks. Washhandsbeforestartingwork,afterusingthetoilet,aftereating,blowing yournose,combingortouchinghair,andsmoking,betweenhandlingrawand cooked foods, after touching waste food or rubbish and especially after handlingmoney. Keephandsawayfromyourmouthwhilepreparingfoodbecausedropletsof salivacancontaminatefood. Keepjewellerytoaminimumasitharboursdirtandbacteria. Avoidhandlingfood with your hands use disposable gloves (change your glovesregularly)andusethetongsprovided. Wearcleanapronseveryday. Tiebackyourhairfromyourface. Nosmokinginthecanteenorschoolgrounds.
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Coveryourmouthifyousneezeorcough,thenwashyourhands. Avoidtastingoreatingfoodwhileyouarepreparingorhandlingit. Dont attend canteen if you are suffering from an infection such as colds, influenza, andgastric upset of soresonthe hands. Cover all soresor cuts withcolouredwaterproofdressingsordisposablegloves. Keephandbagsetcawayfromfoodpreparationbenches. Donotsitonthebenchtops.
Refer to Section 27 for Food Safety Standards Fact Sheet for Community Organisations.
Usefulresources
ThefollowingresourceswillassistP&CsunderstandtheFoodSafetyStandards: LookingafterourKids(CommonwealthDepartmentofHealth andAgeing2002) Contains a video and easytofollow workbook for school principals,P&Cs,Tuckshopmanagersandvolunteerstohelp them understand the Food Safety Standards. The kit was distributedtoallschoolsin2002.
Queensland Health has developed a pocket book guide for charities and nonprofit organisations who are using the sale of foodforfundraisingevents. ContactyourlocalPublicHealthUnits,torequestacopy. Websites www.legislation.qld.gov.au www.foodstandards.gov.au www.health.qld.gov.au
FOODSAFETYESSENTIALS:
1. 2. 3. 4. 5. 6. Keep hot food steaming hot. Keep cold food refrigerated. Cook food properly. Separate raw and cookedfoods. Keep kitchen and utensils clean. Washhandswithsoapanddry thoroughly.
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E q u ii p m e n t h e c k ll ii s t E q u p m e n C h e c k s t E q u p m e n tC C h e c k s t
Belowisalistofequipmentandutensilsfrequentlyusedintuckshops. ElectricalAppliances *ConventionalOven *MicrowaveOven *PieWarmer *HotPlates *Griller *SandwichToaster/JaffleMaker *FryPanorGriddle Utensils *Saucepans *BakingDishes/Trays *CoolingRack *BreadBoards *Spatulas *KnifeSharpener *CanOpener *Colander *FoodCovers CleaningEquipment *Detergent *TeaTowels *DrainingRack *WiperCloths *Soap *PaperHandTowels OtherKitchenEssentials *KitchenPaperTowels *PlasticWrap/Bags *AluminiumFoil *GreaseproofPaper *DisposableCupsandPlates *FoodProcessor *Mixmaster *Blender *Fridge *Freezer *PopcornMaker *Urn *MixingBowls *StorageContainers *Grater/VegetablePeeler *Knives,Forks,Spoons * Knives (bread, vegetable) *DisplayContainers *Kettle *Plates/Cups
*Broom *Mop *Bucket *DustpanandBrush *CleaningFluid(bleachetc)
*PaperBags *FreezerBags *Labels *Pens/NotePaper *DisposablePlasticGloves
T r a ii n ii n g n d u a ll ii f ii c a t ii o n s T r a n n a n Q u a f c a t o n s T r a n n ga a n dQ Q u a f c a t o n s
Queensland Health would like to clarify the obligations of tuckshop convenors undertheFoodAct1981andtheFoodSafetyStandards. BelowisanExtractfromaQldHealthletterdated12/11/2003. Allpersonsengagedinthehandlingoffoodforsalehaveanobligationunderthe FoodSafetyStandardstohaveadequateskillsandknowledgeinfoodsafetyand hygiene commensurate with their food handling activities. The skills and knowledgerequirementmaybemetinanumberofways,including,butnotlimited to: 'inhouse'trainingbyotherstaffortheownerofthebusiness givingstafffoodsafetyandfoodhygieneinformationforthemtoread operating rules that set out the responsibilities of food handlers and their supervisors
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sendingstafftofoodsafetycoursesrunbyotherpeople hiringaconsultanttorunacourseforthestaffofthebusinessand recruitingstaffwithformalindustrybasedtrainingqualifications. AttainmentofaCertificateLevel1qualificationinfoodhandlingorattainmentof similarqualificationisnotmandatoryfortuckshopconvenors,volunteersorany otherfoodhandler. Further information is available www.health.qld.gov.au/healthyliving on Qld Health website
LookingAfterOurKidsPublication
QCPCAcommendthispublicationtoallP&CAssociations. The"LookingAfterOurKids"packisanexcellentreference. Specifically,page6 summarises the requirement for Skills and Knowledge in a tuckshop. The package dispels the myths surrounding 'training and has been designed to assist convenors and volunteers understand and comply with food safety standards. Thekitshouldmeetmosttrainingneedsinthemajorityoftuckshops. Acopyofthispublicationwasprovidedtoeveryschoolin2002byQueensland Health. "Looking After Our Kids" pack and support/advice can also be obtained from yourlocalPublicHealthUnit. InformationprovidedcomplimentsofQldHealth.
W o r k ll a n s n d o s t e r s W o r P a n a n R o s t e r s W o r kP P a n sa a n dR R o s t e r s
Work Plans and Rosters for both convenors and volunteer helpers assists the tuckshop to run smoothly, encourages everyone to do their share and makes individualsfeeltheyarepartofateam. WorkPlans A work plan provides the how, when, where and why particular tasks must be done.Fromwhatgoesonasaladsandwichtowhendotheminipizzasgointhe oven.Whenismorningtea,lunchandwhereisthesandwichmakerkept.Why hastheP&CdecidedthatpieswillonlybesoldonFriday. WorkPlanscanbeascomplicatedoraseasyasneededdependingonthesize ofthetuckshopoperationandthenumberofmenuitemsandotheritemsforsale. AsampleworkplanisavailablefromQAST. Rosters Rostersareessentialtoallowvolunteerstoplantheirlivestoincludetheirtimein thetuckshop. Work rosters can be organised by the convenor, the tuckshop committee or a personappointedbytheP&Casarostersupervisor. The roster should be flexible enough to incorporate all offers of help, whether theybeforafullday(eg9amto1.30pm)orforanhourortwo.
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Alltuckshophelpersshouldreceiveacompletecopyoftherostersotheyknow whenandwithwhomtheywillbeworking,inenoughtimetoplantokeepthese timesfree. Arostershouldalsoprovidehelperswiththenamesandphonenumbersofother volunteers,sotheymayorganiseareplacementifnecessary. Most tuckshops like volunteers to arrange their own replacements where possible. Others havefound that the roster is maintained more efficiently bya roster supervisor, who organises and coordinates all replacements and emergency helpers. Thisoption does allow thesupervisor to share emergency helparoundinsteadofthesamepersonbeingcontactedeverytimejustbecause theirnameisatthetopofthelist. RecruitingVolunteers Itisagoodideatobasicallycontinuetherosterfromoneyeartothenext.Some helperswillretire,otherswillchangetheirrostereddayorhowoftentheycommit toworkinginthetuckshop. A suggestion is todisplay a rosterplanfor thenew year during November and invite current volunteers to indicate their preferences for the coming year. Vacancies canthen befilledbytheparents/caregiversof childrenattending the schoolforthefirsttime,byparentswhoexpecttohavemoretimeavailableand other members of the community (aunts, uncles, grandparents, unemployed neighbourslivingneartheschool). InfantsandChildrenintheTuckshop VolunteersandEmployeeswhohavesmallchildren(orsickchildren)shouldnot bringthemtothetuckshop. RefertotheInsurancesectionofthismanual. Apartfrominsurancetherearehealthandsafetyissueswhenyoungchildrenare playingwherefoodisbeingprepared. The P&C Associationhave an obligation toassess all risks and provide written policy on children in the tuckshop before there is a particular issue or concern thatneedstobeaddressed. ***Please remember that all employees and those volunteers who are not parents/primarycaregiversofthechildrenattendingtheschoolmustapply foraBlueCard.**** RefertoinformationontheWorkingwithChildrenSuitabilityCheck(BlueCard)in thismanual.
P r ii c ii n g o r h e u c k s h o p P r c n f o t h T u c k s h o p P r c n gf f o rt t h eT T u c k s h o p Section7.1TuckshopandCanteenOperations
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The school tuckshop operates as a small business, and sound management is essentialifitistobeefficientandfinanciallysuccessful.
PricingPolicy ThelevelofprofitshouldbedeterminedbytheP&CAssociation.However,most tuckshopsaimtoprovidefundsforthebenefitofallstudentsattheschool,from theprofitsgenerated. EfficienttuckshopsPLANadesiredprofitlevelandsetpricesaccordingly.Profit should not be viewed as money that, with a bit of luck, is left over after costs incurredinrunningthetuckshophavebeenpaid. MakingAProfit Tomakeaprofit,tuckshopincome(i.e.sales)mustbegreaterthanalltuckshop expenses(i.e.totalcosts) Tuckshopexpensesinclude: Thecostofgoodssoldthevalueoffoodboughtbythetuckshopforre sale. Wagesandothercostsforpaidworkers. OperatingExpensesallotheroperatingcostinclude: o Packagingmaterial o Insurance o Cleaning o Maintenanceandrepairs o Stationeryandpostage o Pestcontroletc. SettingPrices Pricesforallitemsshouldbesettoenablethedesiredprofittobeachieved. Todothis,youmust: Know all expenses what are the tuckshops expected wages and operatingexpenses(basedonthepreviousyearsfigures)? Setthedesiredprofitlevelpreferablyonanetprofitbasis. Calculate expected sales for the year (based on the previous years figureswithappropriateadjustmentsforanychangeinschoolsize,etc.) Work out the cost price of all items (cost of all ingredients required to maketheitem). PricingIndividualItems To establishthepriceofan item, ingredients aswell asotheroperational costs mustbetakenintoaccount. Example: Vegemitesandwichbreakdown Ingredients: Calculatecostofingredientsbydividingtotalcostofbulkingredientspurchased bythenumberofservesorothermeasurablequantitymakingupthebulk e.g.loafofbreadconsistingof24slicescosts$2.40. Therefore,onesliceofbread=10c ($2.40dividedby24). Bread 2slices 20cents
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Butter Vegemite Totalcostofingredients:
5grams 7grams
06cents 04cents 30cents
OperatingExpenses: Thereisaneedtocalculateallotheroperatingexpensessuchasthepercentage ofwagesinvolved,wrapping,materials,allowance,etc. However,thiscaneasilybeobtainedbylookingatthepreviousyearsoperating expenses and expressing this asa percentage of the cost of sales. For more informationoncalculatingoperatingexpensescontactQAST. Saytheoperatingexpensesare20% Take20%of30cents=6cents Thepriceneededtobreakeven=36cents Plusprovisionforcontingenciesroundupto=40cents Ifyourtuckshoppolicysetsa45%netprofitmarginthenthecostofmakingthe saleis40c+NetProfitMarginof45%(18c)=58c. Therefore, a total cost of58c per vegemite sandwich is required toachieve the desiredprofit. Of course tuckshops needtobe mindful of external competitionand the pricing policies of other tuckshops nearby. There may need to be some plus or minus adjustment which can be compensated for by price adjustments on other products. VaryingIndividualPrices Ifthetuckshopwantsthemarkuptobehigheronsomeproductsandloweron others, it is important to ensure that on average, the desired profit is still achieved. Factorstoconsiderinthisstrategyandincalculatingthepercentagemarkupon eachiteminclude: Howwelltheitemservesthenutritionalaimsoftheschool. Whethertheitemhasahighorlowvolumeofsales. Thelocalretailpriceoftheitem. The average markup needed to make the tuckshop a successful business.
H o u r s f p e r a t ii o n H o u r o O p e r a t o H o u r so o fO O p e r a t o n
ReducingHoursofOperation The hours of operation of a tuckshop is the decision of the P&C Association throughadulyconstitutedmeeting. If the tuckshop income is not covering its expenses then the P&C may decide thatreducingthehoursofoperationisaviablesolutiontotheproblem.
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Considerationshouldbegivenofanyemploymentagreementscurrentlyinplace and advice from your Employer Association should be sought before any changesarerecommendedtotheP&C. ClosingaTuckshopOperation It may be that the P&C arenot able to continue a tuckshop operation. Should this be the case and the P&C have employees, contact your Employer AssociationbeforerecommendingtotheP&CAssociationtoclosetheTuckshop. After taking the necessary steps in regard to the employees, a motion can be movedattheP&Cmeetingtoclosethetuckshopoperationandhanditoverto theschoolPrincipal.
O u t s ii d e a t e r ii n g O u t s d C a t e r n g O u t s d eC C a t e r n g
Catering for school functions and meetings is becoming an important service provided by the tuckshop, some also catering for functions and events outside theschool. The P&C should have a Catering Policy outlining pricing, menus, staffing arrangements.ThispolicycanbepartoftheTuckshophandbook. FoodSafetyStandardsmustbeconsideredinanysuchcateringarrangement. Dependingonthesizeoftheventureandhowwidespreadtheclientele,theP&C may need to register the catering activity as a business with full commercial responsibilities.
H o m e o o k ii n g H o m C o o k n g H o m eC C o o k n g
Home cooking has been a tradition in schools for many, many years. It has providedanavenueforparentswhowereunabletocometotuckshopandhave anopportunitytodotheirbit.Unfortunatelywiththetighteningofregulationsand theincreasingriskoffoodborneillnesses,homecookingisbeingdiscouraged. P&CswhostillwanttoprovidehomecookedtreatssuchasAnzacBiscuitsand Patty Cakesare encouraged to invite the parents tousethe tuckshopfacilities, (outsidetuckshopoperationalhours),andtuckshopingredientscanalsobeused. SomeConvenorsencouragevolunteerstocomeintotuckshopearlierandmake freshpikeletsonsite. Although not a requirement for cooking sold/distributed on school grounds, the P&C may want to have the ingredients listed for each product made. This is beneficial from the point of view of students who may have allergies to some ingredientsandalsowhentheP&Cwanttoselltheproductsoffschoolsite. Parents who are unable to use the schools facilities should be encouraged to donateitemssuchabakedbeans,spaghetti,vegemiteandbeetroot,whichcan bepurchasedwiththeirregularshoppingandsenttoschoolwiththechildren.
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AllmembersoftheP&CAssociationshouldbeinformedoftherisksassociated with home cooking and make an informed decision on whether this practice shouldcontinue.
TheQueenslandAssociationofSchoolTuckshops(QAST),asabasicguideand informationpackage,haskindlyprovidedtheinformationcompiledinthissection. QCPCA commends membership to QAST to all P&C Associations who have a tuckshop.Pleasecontactthemforcurrentmembershipcosts QueenslandAssociationofSchoolTuckshops 347OldClevelandRoad CoorparooQld4151 Phone0733241511 Fax0738478655 Web:www.qast.org.au Email:qast@tpg.com.au
T u c k s h o p a c ii ll ii t ii e s s e d y c h o o ll n d t h e r s T u c k s h o F a c t e U s e B S c h o o A A n O t h e r s T u c k s h o pF F a c t e sU U s e dB B yS S c h o o A n dO O t h e r s
Some schools use the tuckshop facilities as part of their curriculum activities. Have a predetermined set of guidelines on how the tuckshop is to be left after use. Policy regarding the use and/or replacement of tuckshop ingredients and equipment will ensure amiable coexistence of these programs and the normal tuckshopoperations.
P r ii v a t e u r c h a s ii n g P r v a t P u r c h a s n g P r v a t eP P u r c h a s n g
Problems frequently arise when workers make private purchases through the Tuckshop and pay for them through the Tuckshop accounts. The Accounting ManualforP&CAssociationsindicatesthatprivatepurchasesarenotacceptable tobemixedwithTuckshoppurchasesthroughtheTuckshopaccounts. Any private purchase should be kept separate from the Tuckshop accounts. Ensurethatallprivatepurchasesarerecordedinaseparatebookandpaidforon acashbasisbythepurchaser,directlytothesupplier. Private purchases should not be paid for from the Tuckshop account and then reimbursed by the purchaser, as this distorts the profitability shown in the Tuckshopfinancialstatements.
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U p g r a d ii n g a c ii ll ii t ii e s T u c k s h o p ) U p g r a d n F a c t e ( T u c k s h o p U p g r a d n gF F a c t e s( ( T u c k s h o p ) SchoolTuckshopRefurbishmentandUpgrades
The Department of Education, Training and the Arts (DETA) has provided clarification of the processes to ensure compliance for minor works projects relatedtoanytuckshoprefurbishmentorupgrading. DETAengagestheservicesoftheDepartmentofPublicWorks(DPW)toprovide adviceontuckshopstandardrequirementsforQueenslandStateSchools.DPW is charged with the role of Local Authority for projects undertaken on Crown Land.Consequently,DPWsacknowledgementofacceptanceofdocumentation, inaccordancewithBuildingAct1975Requirements,willberequiredpriortothe commencement of any Parents and Citizens Association project requiring approvalundertheBuildingAct. Structuresexceedingafloorareaof10m,andretainingwallsexceedingaheight of1metrequalifyasprojectswhichneedtocomplywiththerequirementsofthe BuildingAct. The new Food Act 2006 came into effect on 30 October 2006. Under this new Act, Queensland Health is the authority having jurisdiction over the approval of Statepremisespreparingorsellingfood. DETA advises that, as the tuckshop facility is on education property and ownershipofthebuildingremainswiththeschool,thePrincipalistheresponsible officer charged with ensuring the project meets all legislative requirements and signsallcontractualdocumentation. SchoolsarepermittedtouseminorworksgrantmoneyandfundsfromtheP&C etc.tomanageaprojectindependentlyusingaprivatecontractor,volunteerhelp etc.(ThismeanstheschooldoesnothavetouseQBuildforprojectsundertheir minorworksgrant.) ThefollowingchecklistwillassistyourP&CunderstandtheprocessthePrincipal mustfollowtomanageaprojectinthisway. DETA recommends that the Principal contact the schools Facilities Account ManagerintheRegionalOfficebeforeembarkingonanyworks. Project Management Checklist for school managed upgrade or refurbishmentofschooltuckshopfacilities. 1. Applicationrequirements. AnyminorworksbuildingprojectundertakenbyaschoolorP&Crequires: ApplicationforSiting. ApplicationforBuildingApproval. Form1(partsA,B)DevelopmentApplication. Allneedpriorapprovalbeforeanybuildingworkcommences. TheseapplicationsareavailablefromtheschoolsFacilitiesAccountManagerat RegionalOffice. 2. ProjectManagement
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All aspects of the State Purchasing Policy must be complied with in the procurement of the project. Contractors engaged to deliver the project should signaMinorWorkscontract.ThePrincipalsignsonbehalfoftheschool.Minor Works contracts can be obtained from the website www.publicworks.qld.gov.au/doingBusiness/tradContracts.cfm. The following items should be provided by the contractor as part of the tender documentationandbesightedbytheschoolbeforeworkcommencesonsite: QBSA(QldBuildingServicesAuthority)BuildersLicence. WorkcoverCompensationPolicy. PortableLongServiceLeave. Insuranceforlossofitems,damageduringconstructionetc. PublicLiability(currentrequirement$10million). 3. WorkplaceHealthandSafety TheschoolwillberequiredtoensurethattheprovisionsofWorkplaceHealthand Safety legislation are met for the safety of the school community and building contractors: TheSchoolAsbestosRegistershouldbeprovidedtothecontractor. Safetyfencingshouldbeprovidedbythecontractortosecurethebuilding site. Buildingcontractorshouldbeinformedofschoolpolicyinrelationto: o Evacuation. o Reporting,parking,afterhourscontactsetc. o NonsmokingapplicabletoEQsites. 4. BuildingActCompliance CertificationcanbeobtainedthroughtheRegionalFacilitiesAccountManagers. Under no circumstances should work commence until advice on Building Act Complianceisreceived. There are fees associated with application for BAC assessment and approval. Before commencing the project, schools should check with their Facilities AccountManagertodeterminetheextentofthosefeesandwhethertheschool ortheregionwillberesponsibleforthepaymentofthosefees. 5. DesignandDocumentation Therearealsofees requiredfor the design anddocumentationofupgrade and refurbishment projects to meet BAC assessment and to provide documents to contractorsforquotingpurposes.Schoolsmustestimatethesecosts,including an allowance for contingency sums, before commencing the project, to ensure thatthetotalprojectcostisaffordable. If the school is funding the project from their annual Minor Works Grant, the Department will pay the applicable assessment and approval fee (provided this processwasmanagedthroughtheCorporateServicesUnit).
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S a m p ll e o r m s S a m p F o r m S a m p eF F o r m s
PolicyforTuckshop CONTENTS TuckshopOperatingPrinciples Name Aimsoftuckshop Operationofthetuckshop Authority PaidWorkers Voluntaryworkers Contingencyplans Foodssold Tradinghours Stock Pricing Creditpolicy Equipment Specialactivities Liaison CompliancewithSchoolPolicies Review AppendixOne AppendixTwo AppendixThree AppendixFour AppendixFive AppendixSix AppendixSeven AppendixEight AppendixNine AppendixTen DutiesoftheTuckshopCommittee DutiesofPaidConvenor RoleofVolunteers FoodHygieneRegulations StorageofFood WorkplaceHealth&Safety EvacuationProcedures GrievanceProcess EquipmentAssetRegister RiskManagementChecklist
ReviewofTuckshopOperations ReviewQuestionnaireService ReviewQuestionnaireManagement ReviewQuestionnaireHygiene ReviewQuestionnaireEducation&HealthPromotion ReviewQuestionnaireSocial&Cultural
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TuckshopOperatingPrinciples 1. Name TheTuckshopshallbeknownasthe"StateSchoolTuckshop 2. AimsoftheTuckshop (1)ToprovideabalancednutritiousfoodserviceinlinewithSmartChoices,to theschoolcommunityatareasonablecost. (2) To maintain a high standard of health care in relation to the preparation, supplyandserviceoffoodattheTuckshop. (3)Tofunctionasanefficientbusinessenterpriseofferingaregularhighquality service to the school community while operating profitably for the P&C Association. (4) To support the school in its healtheducation program bypromotinghealthy eatingtotheschoolcommunity. (5)Providetheopportunityforparentsandcommunitymemberstoparticipateas volunteersintheschool 3. OperationoftheTuckshop TheTuckshopshallbeoperatedbytheP&CAssociationthroughtheTuckshop (taskforceorsub)Committee(ortheP&CExecutive)andtheemploymentofa Convenor and assistant Convenor and voluntary workers and Students of the Schoolwherepermissionhasbeenreceivedfromparents/guardians. 4. Authority (1) The Tuckshop (task force or sub) Committee (or the P&C Executive) are authorisedtoorganiseandcontrolthefulladministrationoftheTuckshopsubject tothedirectionoftheP&CAssociation. (2)AnyrecommendationsbytheTuckshop(taskforceorsub)Committee(orthe P&C Executive) regarding the employment of paid workers, including Taxation deductions, Superannuation, Work Cover, Insurance, Voluntary Workers Insurances,GeneralPropertyandPublicLiabilityInsuranceandthepurchaseof major items of Tuckshop equipment must be approved by the P&C Association. (3)Allaccountsmustbepaidbychequeinfavourofthesupplierofgoodsand servicesandshallbecrossed"NotNegotiable". (4)ApettycashfundtotallingFifty?DollarsshallbesetupbyTreasurerforthe Convenorontheimprestsystem. (5) Surplus funds to be paid to the P&C Association at the end of each (term/ semester)orasdeterminedbytheP&CAssociation. (6) Proper accounting records, in accordance with the Accounting Manual for Parents & Citizens Associations (Education Queensland), shall be kept of all moneysreceivedandexpendedbytheTuckshop.
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(7) The Tuckshop (task force or sub) Committee (or the P&C Executive) shall overseeallfinancialmattersincludingthestorageofchange,thekeepingofthe dailytakingsbookandbankingarrangements. (8)TheP&CAssociationshallkeeprecordsofassetsandliabilitiesandastock takemustbecarriedoutattheendofeach(month/term) (9)Anequipmentassetregistershallbekept(APPENDIXNINE). (10)TheTuckshop(taskforceorsub)Committeeshallreportinwritingincluding amonthlyfinancialstatementtoeveryGeneralMeetingoftheP&CAssociation. (11)TheaccountsoftheTuckshopshallbeauditedannuallyinconjunctionwith the audit of the P&Cs Association's accounts. They may be required for inspectionorauditatothertimesagreeduponbytheAssociation. (12) The Tuckshop (task force or sub) Committee (or the Executive) (in conjunctionwiththeconvenor)shallprepareaBudgeteachyearwhichmustbe approvedbytheP&CAssociation, (13)TheTuckshop(taskforceorsub)Committee(ortheExecutive)shallreview and recommend the percentage mark up (gross profit) each semester which mustbeapprovedbytheP&CAssociation. 5. PaidWorkers (1) The Tuckshop (task force or sub) Committee may recommend to the Association the employment of a paid Convenor and/or other staff as deemed necessary(refertoTuckshopConvenorsAwardTheawardrecommendshours ofwork,ratesofpay,methodofpaymentandotherconditions). (2) Any recommendations by the Tuckshop (task force or sub) Committee to terminate such arrangements must be in accordance with the Guidelines set downbytheQCPCAIndustrialAgreement. (3)TheConvenorshallberesponsibletotheAssociationthroughtheTuckshop (taskforce or sub) Committeefor the proper conduct of the Tuckshopand the ChairpersonoftheTuckshop(taskforceorsub)Committeeornomineeshallbe thememberwhoissuesinstructionstotheConvenor. (4)TheTuckshop(taskforceorsub)Committeeshallmakerecommendationsto theAssociationregardingthedutiesoftheConvenor.Acopythelistofdutieswill begiventotheConvenorandalsodisplayedintheTuckshopwhenendorsedby theP&Cassociation. (5) The Tuckshop (task force or subcommittee) Treasurer, by authority of the Association, shall pay all wages when due, make Taxation deductions, Superannuation payments, Work Cover Insurance, and allow for long Service entitlementsaccordingtoLaw. (6)WhentheConvenorisabsent,thedutiesoftheconvenorshallbeperformed bytheagreedreplacementconvenor.Intheeventthatboththeconvenorandthe replacement convenor are absent the Tuckshop Committee shall ensure that
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supervision of other workers is provided by a competent replacement, with payment to the replacement convenor to be at the casual rate of pay as per award.Iftheaboveconditionscannotbemet,thetuckshopmaybeclosed. 6. VoluntaryWorkers (1)TheTuckshopCommitteeshallinvitevolunteerstoassistwiththeworkofthe TuckshopunderthesupervisionoftheConvenor. (2) Voluntary workers shall be rostered and notified by the Roster Secretary/Convenorwhentheirhelpisneeded. (3) New Voluntary workers shall be trainedby the Convenor in their duties and advisedastothecorrectuseofequipment,goodhygienepractices,safeStorage of Food, the schools Workplace Health & Safety procedures, Emergency EvacuationandLockdownproceduresandthestaffgrievanceprocess. (4)VoluntaryworkersshallbeallocatedspecifictasksbytheConvenorandinthe absenceoftheconvenor,thereplacementConvenor. (5)TheConvenorshallensurethatallvoluntaryworkersaremadeawareofthe Association'spolicyregardingworkers'purchaseoffoodanddrink.(APPENDIX THREE) (6)TheConvenorshallensurethatallvolunteersareawareoftheimportanceof personal privacy and understand that any information they learn about staff, children and their families may be of a confidential nature gossiping is not appropriate. (7)TheP&CExecutiveshallensurethattheAssociationhasVoluntaryWorkers' Insurance(partofQCPCAInsurance)asaprotectionagainstaccidentalinjury. (8) To comply withWorkers Compensation requirements, allVoluntary workers mustsigntheirnamesandnotearrivalanddeparturetimesintheTuckshopTime Book. (9) The Convenor and a volunteer must check the daily takings together and countersigntakingsrecords,attheendofeachday. 7. Contingencyplans Contingency plans should be reviewed at the beginning of each year and recommendations made by the Tuckshop Task Force or sub committee to the P&CAssociation. Contingencyplansfallintotwoareasplannedandunplanned. Planned NotifiedAbsenceofconvenor Action: (Insert plan for your school could include class Pizza day, Student CouncilsausageSizzleorclosetuckshop) Maintenanceintuckshop Action:(Insertalternativearrangementsforyourschool) Otherevents
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(Identifyotherpossiblescenariosandtherelativeactions. Unplanned Sicknessofconvenor Action:(Insertplantosuityoursite) SuddenresignationofConvenor Action:(Insertplantocovertimeuntilanewconvenorappointedmayincluding closingthetuckshoporoperatingparttimewithareducedmenu) Other emergency (Try to imagine possible scenarios fire in the tuckshop, dangerous gases, storm damage, food spoilage or contamination and include actions) 8. FoodsSold (1) Food sold shall support the Education Queenslands Smart choices legislation.SmartChoicesisallaboutsupplyinghealthyfoodanddrinkchoices tostudentsinQueenslandschools.(Thisappliestoallsituationswherefoodand drink is supplied in the school environment tuckshops, vending machines, schoolexcursions,schoolcamps,fundraising,classroomrewards,schoolevents suchascelebrationsandsportsdays,andfoodusedincurriculumactivities.) (2) The Tuckshop Committee together with the Convenor shall select the food itemstobesoldbytheTuckshop,inconsultationwiththeSchoolCommunityand makerecommendationstotheAssociation.(QASTcanassessmenustoensure theycomplywithSmartChoices) 9. TradingHours (1) TheTuckshopwillbeopened8.308.40and9.5510.30and12.501.40 pm Mondays to Fridays on school days. may need to consider 3 or 4 days trading. (2)TheTuckshopCommitteetogetherwiththeConvenorandinconsultationwith theschoolcommunityshallmakerecommendationstotheAssociationastothe tradinghoursthattheTuckshopshouldbeopenforbusinessandwhichperiods particularlinesshouldbesold. 10. Stock (1)TheTuckshopCommitteeinconjunctionwiththeConvenorshallmonitorfrom time to time the suppliers to the Tuckshop, determine stock levels and order goodsfromapprovedsuppliersatthebestpricesavailable.(Mayneedtorotate suppliersinsmallcommunities.) (2) The Convenor shall ensure that foods are stored under appropriate conditions. (3)TheTuckshopCommitteeshallensurethatastocktakeiscarriedoutatthe endofeachmonth/term. 11. Pricing (1) The Association shall set the required net profit percentage margin. (e.g. 33.1/3%or50%)(Markuponhealthieroptionsmaybelessthanotheritemsbut theoverallresultmustbethatcostsarecovered.
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(2) The Tuckshop Committee together with the Convenor shall make recommendations to the association on the percentage mark up on individual itemsaspriceschangesoastoachievetherequiredaveragegrossmargin,this willensurethattheTuckshopachievestherequirednetprofitmargin. 12. CreditPolicy (1) Credit shall (not) be extended to staff and volunteers to a limit of $50 or 2 weekswhichevercomesfirst,inlinewithEducationQueenslandpayweeks. (2)Nocreditwillbeextendedtostudentsorparents. (3)Cateringforfunctionsandspecialactivitieswillbepaidoninvoice. 13. Equipment (1) The Tuckshop Committee shall recommend in writing to the Association the purchaseofanyessential,safeequipmentrequiredbytheTuckshop. (2)The Tuckshop Committee shall ensure that all equipment is well maintained and in good repair and used properly. Tuckshop to be included in schools regularelectricalinspections. 14. SpecialActivities (1)TheTuckshopCommitteeshallmakerecommendationstotheAssociationon when and how the Tuckshop should cater for school and other functions and determinethecostofsuchcatering.MustbewholeP&Cdecisionrecordedinthe P&Cminutes. (2)TheP&CAssociationmaygrantpermissionfortheuseofTuckshopfacilities foranyreasonotherthanthenormalTuckshoprequirements. (3) If the Tuckshop is used for any reason other than the normal Tuckshop requirements,theConvenor,(ortheagreedreplacement)orinthecasethatboth theconvenorandagreedreplacementarenotavailable,anexecutivememberof theTuckshopCommittee(orP&C)mustbepresenttooverseeorsupervisethe event. 15. Liaison The Tuckshop Committee (or nominated P&C Executive officer) shall maintain communicationbetweentheConvenor,theAssociation,theSchoolPrincipaland SchoolAdministrationregardingtuckshoproutineandvariationstonormalschool routine. (This needs thought to set up workable process that suits your circumstances.) 16. CompliancewithSchoolPoliciesandProcedures The Tuckshop Convenor and Voluntary Workers must observe the schools Workplace Health & Safety policy and Emergency Evacuation Procedures (APPENDIXSIX&SEVEN) The Convenor is authorized to take immediate action on Workplace Health & Safety risks within thetuckshop. Such action is to betaken in consultation with theschoolbusinessservicesmanager.
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17. Review AreviewoftheseOperatingPrinciplesandtheassociatedAppendicesusingthe "SchoolTuckshopHandbook"andEQsSmartChoicesasareference,mustbe carried out by the Executive if and when directed by the association, or at a minimum every two years from the date of adoption, with recommendations (if any)beingtabledatageneralmeetingoftheAssociationforratification. APPENDIXONE DUTIESOFTHETUCKSHOPCOMMITTEE 1. The Tuckshop Committee shall be authorised to organise and control the administrationoftheTuckshop,followingtheguidelinessetoutintheSchool Parents & Citizens Association Tuckshop Operating Principles. It will be responsibleinallitsactionstotheAssociation 2. The Tuckshop (P&C Associations) Treasurer shall arrange for payment of wages, tax, compensation insurance & superannuation at a specified time agreeabletobothparties.TheExecutiveofthetuckshopcommitteeshallensure that the Association has voluntary workers' insurance as a protection against accidentalinjury. 3. The Tuckshop Committee in consultation with the Convenor and school communityshallselectfoodsinlinewithSmartChoices,tobesoldthroughthe TuckshopandpresentfinalmenutotheP&Cforratification. 4. TheTuckshopCommitteeshallsupervisealldecisions&recommendationsofthe P&CAssociationregardingtheemploymentofpaidworkers,andthepurchaseof majoritemsofTuckshopequipment. 5. The Tuckshop Committee can recommend to the Association the need for employmentofapaidConvenorand/orotherstaffasdeemednecessary.Itcan recommendhoursofwork,ratesofpay,methodofpaymentandotherconditions assetoutinTheParents&CitizensAssociationsRetailEmployeesAgreement (April 93) however these decisions must be confirmed at the next general meetingoftheP&CAssociation. 6 When there is a vacancy, the Tuckshop committee (P&C Association) should advertise for expressions of Interest and then follow recommended recruitment andselectionguidelines. The Tuckshop Committee on behalf of the Association shall provide a letter of appointmentofpaidemployees.Eachletterofappointmentmustbesignedand datedbythepaidemployee,thePresidentoftheAssociation,andwitnessedby anindependentperson. TheTuckshopCommitteemayrecommendtotheAssociationtheterminationof anypaidemployee. TheTuckshopCommitteeistoinformtheConvenortheirdutiesinwriting
8 9
10 TheTuckshopCommitteewilldisplaytheOperatingPrinciplesoftheTuckshopin thetuckshop.
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11 The Tuckshop Committee in consultation with the School Community may recommend to the association the trading hours of the Tuckshop and during whichperiodsparticularlinesshouldbesold. 12 The Tuckshop Committee shall approve, from time to time, the suppliers and determinestocklevelsofthetuckshop. 13. TheTuckshopCommitteemustensurethatastocktakeiscarriedoutattheend ofeachmonthorterm. 14. Each month the Tuckshop Treasurer must present a financial report to the generalmeetingoftheAssociation. 15. The Tuckshop Treasurer must report in writing to every general meeting of the Associationoutliningdecisionsmadeandrecommendationsforconsideration. 16. TheTuckshopCommitteeshalloverseetherosterofvolunteers,togetherwitha list of people who can be called upon to supplement assistance in the case of absenceofregularvolunteers. 17. TheTuckshopCommitteeshalllookforrelevanttrainingopportunitiesforthepaid andvolunteerstaff. AppendixTwo DUTIESOFPAIDCONVENOR 1. TheConvenormustabidebytheconstitution,policies,proceduresandprotocols ofthe(?)StateSchoolParents&CitizensAssociation(theemployer). 2. The Convenor shall open and close the Tuckshop and must be in the school Tuckshopattimesasdetailedintheletterofappointment. 3. The Convenor must plan the daily, weekly and monthly work of the Tuckshop includinganyspecialdays,featuredaysandculturaldays. 4. Cater for School sports days, open days or other P&C Association approved catering. 5. The Convenor will undertake training opportunities in the area of nutrition hygiene,managementofvolunteersasdirectedbytheassociation. 6. The Convenor is to report to the Tuckshop Committee all matters, which affect the running of the Tuckshop including information concerning latest products available,andpricechanges. 7. The Convenor shall allocate tasks to voluntary workers (e.g. food preparation, stockrotation,serving,washinguproutine,cleaningandperiodiccleaning). 8. The Convenor shall trainnew volunteers in their dutiesor delegatethis duty to anotherexperiencedperson,andensurethatallvolunteersaretaughtthecorrect use of equipment and good hygiene practices in accordance with Workplace HealthandSafetyguidelines.
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9. The Convenor (or in the absence of the Convenor the agreed replacement Convenor)mustsuperviseallworkcarriedoutintheTuckshop. 10. TheConvenormustensurethatallvolunteersarefamiliarwiththepolicyofthe Tuckshopregardingthepurchaseoffoodanddrinks. Volunteerscanhavetea, coffeeandicedtapwaterotherdrinkstobepurchasedvolunteersareallowed asimplestandardlunche.g.asaladrole,freeofchargeotherfooditemstobe purchased. Nofoodordrinksmaybesuppliedfreeofchargetotheschool agechildrenofvolunteers. 11. TheConvenorshouldassistanyvolunteerswhomaybecomeillorbeinjuredand give details to the School Administration and the Association without delay (as perschoolprocedures). 12. TheConvenormustrestrictentrytotheTuckshoptoonlythoseauthorisedtobe there. 13. The Convenor is to maintain cooperative relationships with voluntary workers, staffandtheschoolcommunity.(Ensuretheyareinformedrevariationstoschool routineetc.) 14. TheConvenormusttrainvolunteersinthecorrectsigningonandoffprocedures and maintain a record of attendance of voluntary workers. Volunteers should recordtimeofarrivalanddeparture. 15 Theconvenormustdeviseandefficient,timesavingcleaningprogramaspartof the daily routine to prevent contamination of food remove conditions that encouragebacterialgrowthandremovetracesoffoodthatattractvermin. 16 TheConvenormustensurethatcorrecthygienepracticesareobserved eg:avoidtouchingmoneywhenhandlingfood,useglovesetc. 17 The Convenor must place garbage bins and recycling bins with scraps for compost,outsidetheTuckshopfordailyemptying. (To prevent contamination the tuckshop must have adequate bins inside and outsidethetuckshopthatareregularlyemptiedandmaintained. Binsused insidethe tuckshop musthave tightfitting lids andnot beallowed to overflow. Insidebinsaretobewasheddaily.) 18 TheConvenormustadvisetheTuckshopcommitteeofanyequipment,orrepairs required. 19 The Convenor must advise the School Administration and/or Tuckshop committeeofanysecurityconcernsrethepremises. 20 Ensurethatequipmentisusedcorrectly,cleanedpromptlyandwellmaintained. 21 OrdergoodsfromsuppliersapprovedbytheTuckshopCommittee
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22 Check deliveries for quality (and temperature where appropriate), return any stocknotuptostandardandobtaincreditnotesforthese.Matchquantitieswith deliverydocketsbeforesigning. 23 Organiseandretaindeliverydocketsandcreditnotesinabook.Makeavailable totheTuckshoptreasurer. 24 Enter deliveries in the stock record book. Ensure that dockets or proof of purchaseissuppliedwithallstock. 25 Stocktake at the end of each month or term and make a copy available to the TuckshopCommittee. 26 Observesecurecontroloftakings 27 The Convenor together with a volunteer, are to clear the cash trays, count the moneyand record the takings in the daily takings book (countersigned by both parties)andarrangeforthedailybankingandretainthefloatforthenextday's trading. 28 Returnkeys,dailybankingandmoney'float'toschoolofficebeforeleavingdaily. 29 BeforeleavingTuckshoppremises,ensurethatappliancesareswitchedoffand thewindowsarelocked. 30 Beresponsiblefortheendofyearcleanupincludingthecleaningoffridgesand freezers. 31 Inquiries, issuesor concernsare to be directed to the Tuckshop Committeefor actionandmustberecordedinthenextgeneralmeetingofthecommittee. APPENDIXTHREE ROLEOFVOLUNTEERS 1. 2. Allvoluntaryworkersaretoprovidefriendly,efficientserviceatalltimes. Voluntary workers must observe the policies and procedures outlined in the Spinifex Senior Campus P & C Association Tuckshop Operating Principles and should make themselves observant of them during their trainingperiod. Volunteers must sign on at arrival and departure to ensure Workers' Compensationcoverage. Volunteers must record arrival and departure times in the attendance book. Volunteers must advise the Convenor in time to make alternative arrangementsiftheyareunabletoattend. Volunteersarerequiredtobepunctualwhentheyarerostered.
3. 4. 5.
6.
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7. 8.
Volunteersarerequiredundertakedutiesasrequestedorrequiredbythe Convenor. Volunteers must observe effective hygienic practices, including the wearingofglovesandkeepinglonghairpulledbackorinahairnet. VolunteersmustobserveeffectiveWorkplace,Health&Safetypractices, includingthewearingofclosedinshoesinthetuckshop Volunteer students (aged 12 and above) must be authorised by the Association & the Principal, and have written permission from their parents/guardians,toworkintheTuckshop Allinquiries,concernsorissuestobedirectedtoTheConvenorinthefirst instanceandthentotheTuckshopCommitteeandtheAssociation. No food or drinks will be supplied free of charge to the school age childrenofvolunteers. Volunteers can havetea, coffeeand icedtap water other drinks to be purchased. Volunteersareallowedasimplestandardlunche.g.asaladrole,freeof chargeotherfooditemstobepurchased.
9 10.
11. 12. 13.
14.
APPENDIXFOUR FOODHYGIENEREGULATIONS MaintenanceofPremisesandEquipment Theoccupierofafoodestablishmentshall (a) Maintainsuchfoodestablishmentatalltimesinaclean,serviceable,and sanitarycondition,andinastateofgoodrepair (b) Maintain all fittings, appliances, machinery, apparatus, implements, and utensilsatalltimesinacleanandsanitaryconditionandinastateofgoodrepair andefficientaction (c) Provideadequatefacilitiesincludinganadequatesupplyofhotwaterfor cleaning of such food establishment, and of all fittings, machinery, apparatus, implements,utensils,benches,andotherappliancesusedtherein (d) Cause the interior surfaces of every wall and ceiling of such food establishmenttobethoroughlytreatedwithoilpaint,orotherdurablematerial (e) Cause every cold room, refrigerator, icechest,andfood cupboard tobe keptatalltimesinacleancondition,andnothavethereinatanytimeunsound, stale,ormouldyarticlesoffoodoradeleterioussubstance (f) Causeallpots,pans,kettlesandotherutensilsusedinoraboutakitchen tobekeptinacleanandsanitarycondition (g) Ensurethateveryteatowelordishclothusedthereinisclean
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(h) Keep or cause to be kept suchfood establishmentfreefrom rats, mice, cockroaches,fliesandallotherverminandinsects (i) Causeallmaterialonsuchfoodestablishmenttobesokept,stacked,and arrangedastoprecludeharbourageforratsandothervermin,andprovideand maintain and use refuse containers in accordance with the provisions of The PlaguePreventionRegulationsof1958 (j) Notpermitachangeroomtobesituatedinaroomorplacewherefoodis manufactured, prepared or kept, or permit a room or place where food is manufactured,preparedorkepttobeusedforthepurposeofchangingclothing orforthekeepingofclothing (k) Not place or store food or utensils in a sanitary convenience or change room or use such convenience or change roomfor any purpose whatsoever in thepreparationoffoodforsale (l) Not conduct on such food establishment any other kind of trade or businessexceptwiththeapprovaloftheLocalAuthority. ProtectionAgainstFlies Theoccupierofafoodestablishmentshall (a) Cause all food at all times to be protected from contamination by flies, dust,insects,animals,orbyanyothermeans (b) Cause all unwrapped or unpacked food which is ordinarily consumed in thesamestateinwhichitissoldtobeprotectedagainstcontaminationfromany source by means of a glass case, suitable cover, or by some other effective method (c) Ensurethatallwindowdisplaysoffoodaretidilyarrangedandthateach articleoffoodexposedforsalethereinisprotectedagainstflies,dustandvermin (d) Ensurethatthecontentsofeveryjar,bowlsyruporotherfoodcontainer, andalldrinkingstraws,arecoveredatalltimesinsuchamannerastoeffectively protectthemfromcontaminationbyfliesordust (e) Not keep, store, place or have a contaminable article of food upon the floorthereof (f) Not keep, store,place or have a contaminable article offood ina place wheresuchfoodiswithinthereachofanyanimal,and (g) Not spread or use, or suffer to be spread, or used, a preparation containing a poison or a deleterious substance so as to expose food to risk of contaminationtherewith. HygienicServingofFood Apersonengagedintheservingoffoodatafoodestablishmentshallnot (i) Portionoutsuchfoodotherthanbymeansofacleanfork,spoon, orothersuitableinstrumentorutensilor
33
(ii) Serve to a person food which has been previously served to anotherperson. Packing,WrappingandServingofFood (1) Apersonpackingorwrappingorservingfoodforsaleshallexercisecareto avoid unnecessary human contact with such food during such packing or wrappingorserving. (2) Apersonshallnot (a)Serve unwrapped sweets or a sticky substance with the fingers but shalluseascooporothersuitableimplementforsuchpurpose (b)Serve bacon, ham, cheese, smallgoods or cooked meat with the fingers,butshalluseaforkorothersuitableimplementforsuchpurpose (c)Apply their fingers to their mouth, eye, ear, nose, or hair during the performanceofsuchpacking,wrappingorserving (d)Usetheirbreathtoopenabagorwrapper (e)Wipe their hands upon their clothing, or by means other than with a cleantowel (f) Permitanotherpersontohandlefoodwiththeirfingersor
(g)Place,sothatitcancomeincontactwithfoodforsale,aticket,label, or other article which is unclean or liable to contaminate such food, or whichhasbeenincontactwiththeirmouth. (3) Apersonengagedinthepreparation,packingorwrappingoffoodforsale shall not apply their mouth an appliance used for or in connection with the preparationofsuchfood. (4) (a) A person shall not deliver to a purchaser an article of food which is ordinarily consumed in the same state in which it is sold unless such food is completelyandeffectivelywrappedandthewholeofthewrappingincontactwith thefoodconsistsofcleanunprintedpaperorothersuitablewrappingmaterial. (b) Theprovisionsofparagraph(a)ofthissubregulationshallnotapplyto (i) Bread delivered to a person at his place of residence in a clean basketcoveredwithcleancanvasorothercleanwashablematerialor (ii) Foodsoldforimmediateconsumptiononthepremisesofthevendoror (iii) Fruitandvegetableshavinganinedibleskinorwhicharenormally cleanedpriortocooking. PersonalCleanliness (1) Each person engaged in the manufacture, preparation, production, handling, serving, wrapping, packing, storage, carriage, or delivery of food for saleshall
34
(a) Notspitorsmokewhilesoengaged (b) Becleanintheirhabits,bodyandclothing (c) Be free from any contagious or infectious disease capable of being transmittedbyfood,oranycommunicableskininfection,acuterespiratory infection, open sore, or infected wound, and not wear a bandage or dressingwhichmaycomeintocontactwithorcontaminatefood (d) Immediately before commencing work and upon every occasion after visitingasanitaryconvenienceandbeforeresumingworkwashhishands andbrushhisfingernailsthoroughlywithsoapandcleanwaterand (e) WhensodirectedinwritingbytheLocalAuthoritywearsuchclothing asmayberequiredinsuchdirectionoftheLocalAuthority. Provided that the provisions of paragraph (a) in respect of smoking shall not apply to the storage, carriage or delivery of food where all of such food is enclosedinhermeticallysealedcontainers. (2) Apersonshallnotspitorsmokeinoronafoodestablishmentorwhileona vehicleengage in thedelivery offoodfor sale: Provided that the prohibition in respect of smoking shall not apply in or on a food establishment or a vehicle whereonlyfoodinhermeticallysealedcontainersishandled,stored,ordelivered. (3) A copyof this Regulation shallbe displayedby theoccupier in eachfood establishment,andshalltherebeconstantlymaintainedclean,visibleandlegible. APPENDIXFIVE STORAGEOFFOOD RefrigeratedFood 1. Ensure the free circulation of cold air in refrigerators by not overstocking them withfood. 2. Storemilk,yoghurt,butterandmargarineintheiroriginalcontainers,ensuringlids areproperlyclosed. 3. Storecheeseinitsoriginalwrap.Onceopen,rewrapinplasticfilm(thisinhibits mouldgrowth). 4. Treat vacuumpackedfood as you wouldfreshfood of the same type oncethe packagehasbeenopened. 5. Coverallpreparedfoodssuchasfillingsanddressingsbeforerefrigerating. 6. Avoid crosscontamination of raw and cookedfoods. Store cookedfood above raw food to avoid runoff of juices, etc. If runoff is likely, stand food in an appropriatelydeepdishorbowl. FrozenFood 1. Avoidovercrowdingfreezers:thispreventsfreecirculationofair. 2. Packitemsinfreezerbags,extractingasmuchairaspossible. Afreezerpumpis usefulforthis.Donotuseyourmouth. 3. Freezefoodassoonaspossibleafterpreparation. 4. Freezefoodinsmallunitsratherthanonelargeamount. 5. Donotrefreezethawedfood.
35
CannedFood 1. Mostunopenedcannedfoodscanbestoredatroomtemperatureforatleast12 months.Manywillkeeplonger,butitisagoodideatoseta12monthmaximum. 2. Once opened, treat the contents ofa canas you wouldfreshfood of the same type. 3. Somefoodsmaybestoredforashorttimeinthecanonceopened,andshould becoveredwithplastic.However,highlyacidorsaltedfoodssuchastinnedfruit, fruit juices and tomato products do attack tinplate (the lining of the can) when exposedtoair.Onceopened,theseproductsshouldbetransferredtoaglassor plasticcontainerbeforerefrigerating. GeneralGuidelines 1. Store all foods in closed containers, cabinets, etc to ensure they are not contaminatedbyflies,cockroaches,miceandrats. 2. Onlystorefoodincontainersespeciallydesignedforholdingfood. 3. Avoidstoringhouseholdcleaners,etcinfoodstorageareas. 4. Ensure stock rotation: use up or discard older stock before using new stock. Beforeuse,checktheusebyordatepackedlabelswhichappearonmostfood packages. Remember Ifindoubt,throwitout! APPENDIXSIX WORKPLACEHEALTH&SAFETYPOLICY The Workplace Health & Safety Act 1989 places a duty of care on the Department of Education as an employer to ensure the health & safety of all employees andnon employees (i.e. students,visitors, volunteers and members of the public) who use departmental schools/workplaces. This places a significant obligation on all principals/managers and supervisors to incorporate occupationalhealthandsafetyaspartoftheiroverallmanagementfunction.The Act also places an obligation on employees and nonemployees to act responsibly and perform duties associated with their work in accordance with instructions and standards applied by the Department and the relevant Regulations or Codes of Practice. As a result, departmental officers, P&C members and their employees should know their responsibilities as outlined below. All P&C members, Conveners and volunteers are responsible for the implementationandmaintenanceoftheschoolsoccupationalhealthandsafety requirements in the tuckshop, ensuring that they become an integral part of operations. Areasofactivityinwhichtheywillassumeresponsibilityinclude: a. maintaininghealthyandsafeworkingproceduresandpractices b. assessing with Occupational Health and Safety Advisers, employees, occupational health and safety representatives, and the occupational health andsafetycommitteeanyhazardsandeliminatingorreducingtheassociated risksasrequired.
36
c. ensuring that employees, students and other users of educational facilities receiveappropriateworkplacehealthandsafetyinformationandtraining d. ensuring that employees & volunteers comply with any safety dress standards. e. ensuringthatarecordofallworkinjuries,workrelatedillnessesordangerous occurrencesattheworkplacearemadewithintheStatutorytimeframesand referredtotheappropriateauthority. Eachemployee a. shall be responsible for safe working practices consistent with the extent of theircontroloverorinfluenceuponworkingconditionsandmethods b. shalltakepropercareandensurethatcorrectuseismadeofallsafeguards, safety devices, personal protective equipment (PPE) and other appliances providedforsafetypurposes. c. Shalltakeactiontoreportormakesuchrecommendationstoahighlevelas isnecessarytoavoid,eliminateorminimisehazardswhichbecomeapparent inrelationtoworkingconditionsormethods. d. Shall not cause another employee, volunteer or student, to interfere with, remove,displaceorrenderineffectiveanysafeguard,safetydevice,personal protection equipment or other appliances provided for safety purposes, exceptduringapprovedmaintenanceandforrepairprocedures. APPENDIXSEVEN EVACUATIONPROCEDURES(includemapofassemblyareas) ThetuckshopConvenersandVoluntaryWorkersmustbeawareofandcomply withtheschoolsEmergencyEvacuationProcedures AFIRE 1 Inclassroom/nearclassroom teachertosendstudenttoofficeandtoalertadjacentclasses teachersevacuatethearea,totheoval 2 Attheoffice RegistrartocontactFireServices Alarmtobesoundedcontinuousringingofbells Officestafftotakeyearlevelandabsencerollstoovalassembly. AllBlockManagers,Janitor,Groundspersontocheckclearanceof buildings Janitortofrontgate,`Groundspersontobackgate DeputyPrincipalstotakeportablePAsystemtoovalassembly 3 Otherclasses Teacherstomovestudentswiththeirbelongingsoutofallbuildings viaopenspacestothetopoval. Teacherstakestudentstoyearlevelareaandmarkclassroll
37
Teachersdirectstudentstositinhousegroupsasforwholeschool assembly. 4 Allstaffwillevacuatebuildingsandassistwithsupervisionof studentsontheoval. 5 Shouldafirebereportedduringoutofclasstimes,allpersonnel willmovetotheovalassemblywithBlockManagersandAncillary staffassistingwithclearanceofallspaces. 6 Attheoval Class teachers will mark their CLASS ROLL and REPORT ANY DISCREPANCIES FROM ROLL MARK to the office staff who are managingtheyearlevelrollcheck Officestafftocompilealistofmissingpersons DeputyPrincipalstoactonthisinformation(doublecheck/phonecalls) Allstaffmaintainsupervisionuntiltheallcleargiven TeachersreturntoclassroomswhileDeputyPrincipalsholdstudents onassembly Studentsdismissedtoclassrooms Normallessonscontinue B SUDDENSEVERESTORM 1. Messageto all staff via staffrooms/public address system to lead students from upstairs classrooms to stairwells and to secure downstairsclosedspacesnopersonneltoventureoutintoopen areas. Remainintheseareasuntilallcleargiven.
2.
EMERGENCYLOCKDOWNPROCEDURES Definition Emergencies covered by this policy include such incidents as strangers or students entering the school grounds with intent to do harm, particularly if they shouldbecarryingweapons.Theseemergenciesdifferfromschoolemergency evacuation procedures, in cases of fire or bomb scares, where the focus is on evacuatingthebuildingsasquicklyaspossible. Principle Theunderlyingprincipleincasesofemergenciesasdefinedaboveistoquietthe situationandeliminatemovementandaccessibilityasmuchaspossible. Warning Warningofanemergencyisgivenbycontinuousshortsoundsoftheschoolbell (asdifferentiatedfromemergencyevacuationprocedures,whicharesignalledby long,repeatedringingoftheschoolbell).
38
IncaseswheretheAdministrationbuildingisthefocusoftheemergencyandis unabletocommunicate,HODSholdtheresponsibilityfornotifyingtheirblockof theemergencyassoonasitcomestotheirattention. Procedure In cases of an emergency, staff are to lock their classroom and staffroom/workroomdoorsfromtheinside,andaskthestudentstositor liequietlyonthefloor. If at lunch or on an outdoor, practical activity, teachers are to move all studentsintheareaintothenearestroom,andthenproceedasabove.If in this case the Hall is the closest location, then you are requested to move the students down to the bottom rooms behind the stage out of vision. All support staff, canteen and uniform shop staff are to follow the same procedures. ItmustbenotedthatoncethePolicearriveandanemergencysituation has been declared that they will then take charge of the situation. All instructionswillbedirectedbythemandstaffarerequiredtofollowthese directions. Conclusion An inspection of the school grounds will be undertaken by Police and the Administration,andwhentheyaresatisfiedthatthegroundsaresafeandsecure all staff will be given further instructions. Conclusion of the emergency will be communicatedovertheschoolintercomsystem,andpersonallybymembersof theAdministration. Roll marks will then take place via year level assemblies. Time will most probablybe taken to settle students and identify support strategies requiredfor studentsandstaff.
39
APPENDIXEIGHTGRIEVANCEPROCESS
Issue/Concern You are unhappy with a situation, the way you were treated or the outcome of a situation Do not wish to resolve move on Business as usual
Seeking Resolution
Take issue up with person/people concerned
Issue Resolved
Not Resolved Speak with immediate supervisor (if situation involves this person then go to their supervisor Not Resolved Then Formal Grievance Procedures Speak with Union/Supervisor Put complaint in writing and submit to appropriate person* Written complaint must be factual and not libellous or legally inaccurate. If complaint contains information of criminal nature then this should be reported directly to the Principal or if it involves Principal, directly to District Director
Issue Resolved
Strategies/Outcomes Issue Resolved negotiated and agreed * For complaints relating to staff, these should be directed to the Principal. Where the issue concerns the Principal, then it should be directed to the appropriate Union representative or District Director. *President of the association. Where the issue concerns the executive, then it should be directed to the Principal.
40
ManagingaFormalGrievance Themanagerwillinformthepartiesoftheprocess. Acopyofthegrievancewillbeprovidedtoallparties.Thecomplainantwillhave theopportunitytorespondinwritingtothegrievance. Ameetingwillbeconvenedtotryandreachamutuallysatisfactoryagreement betweentheparties. Partieswillbeprovidedwiththeopportunitytobringasupportperson (colleague/unionrep).Thispersoncannotparticipateintheproceedingandis onlythereinasupportrole. Minutesofthemeeting(signedbyallparticipants)willbetakenandallpartieswill receivearecordofthemeeting. Ifasatisfactoryagreementcannotbereached,thenanindependentmediatorwill beengagedtoresolvetheissue. APPENDIXNINE EQUIPMENTASSETREGISTER Model/ brand Dateof purchase Expected Life
Item
Value
41
APPENDIXTENRiskManagementChecklist ITEM YES NO ACTION DoesthetuckshophaveaFire Extinguisher? DoesthetuckshophaveaFire Blanket? Doeseveryoneknowwhat eachisusedfor? Doeseveryoneknowhowto usethem? IsanEvacuationPlanclearly displayedintheworkplace? Doesthetuckshopparticipate inFireDrills? Doeseveryoneknowthe proceduresintheeventofan emergency? Areelectricalcordskeptoutof theway? Iselectricalequipment regularlymaintained? Isthetuckshopverminproof? Arepoisonskeptinoriginal containersandoutoftheway? Aredrippingtapsfixed promptly? Isthetuckshopkeptfreeof possiblewatersuppliesfor vermin? Isthetuckshopscreened? Isthetuckshopregularly treatedforvermin? Arecrackedorchipped crockerydisposedof immediately? Areuseddisheswashedand rinsedinhotwaterdaily? Aredishesairdried? Aredishclothscleanedand steriliseddaily? Arecuttingboardscleanedand steriliseddaily? Arecuttingboardsdesignated asinglepurposeuse? (e.g.cookedoruncooked foods) Doallstaffwashtheirhands oftenorchangeglovesoften? Doallstaffusetongswhen
TIMELINE
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handlingfood? Doworkbencheshavesmooth, impervioussurfaceswhichare easilycleaned? Arefridgesandfreezers checkedregularlyforcorrect temperatures? Arestaffawareofthesafe temperaturezonesforfood? Isfoodkeptinthesafezones foraslongaspossible? Arefoodstuffscoveredbefore beingplacesinfridge? Isthefreezerfreefrom crowding? Areusebydateschecked regularly? Areseparatehandwashing sinksavailable? Areliquidsoapandpaper towelsprovidedforstaff? Arestaffprovidedwithtraining priortostartingwork? Isongoingtrainingprovidedfor allstaff? Istheiracleaningschedule clearlydisplayed? Doesthetuckshophavea Policy&Guidelines? Doestherubbishbinhavea footcontrol? Hasthetuckshopbeen assessedforhazards? Dotwopersonscountthecash together? Areaccountspaidbysomeone otherthanthepersonplacing orders? Doesthetuckshophavea BusinessPlan? IsacopyoftheIndustrial Awardclearlydisplayedinthe workplace?
43
ReviewofTuckshopOperations Thesequestionnairesaredesignedtogatherinformationthatwillinformyour decisionmakingretheoperationofyourtuckshop.Theprocessisoutlinedonthe nextpage. Beforedistributingthequestionnairespleasereadthemcarefully Isthistheinformationyouneed? Ifnecessaryyoushouldchangethequestiontosuityourschool. REVIEWOFTUCKSHOPOPERATIONS Brief Thatataskgroupbeformedtocarryoutareviewofthetuckshopoperations,to enhancetheviabilityandserviceofthetuckshoptoourschoolcommunity TaskGroupMembership P&C Executive officer, Tuckshop Committee member (if separate), Member of staff,1or2membersofStudentCouncil,ParentmemberotherthanP&C.(tryto ensureminoritygroupsarerepresented) TimeFrame 2to3monthsshouldbeadequate. ScopeofReview Service,Management,Hygiene,Education&HealthPromotion,Social&Cultural Method Thereviewtobecarriedoutbytaskgroup: formpanelsof2or3torevieweachoftheidentifiedareas Surveytheschoolcommunityusingattachedsurveysadaptedtosuityour site.(orusethemasthebasisoffocussedinterviews) Collateresultsforeachareaidentified Reportwithrecommendationsforeachidentifiedarea Publishtheresultsandrecommendationsofthereview Implementorotherwisetherecommendationsofthereview ReportingFramework TaskgrouptoreportprogresstoeachgeneralmeetingoftheP&CAssociation, withfinalreportdueinthreemonthsmaximum. GuidingPrinciples The review process to be open and transparent, and both visible and accessiblebythewholeschoolcommunity A collaborative and cooperative process be established to involve the wholeschoolcommunity The focus of the review will concentrate on the factors which help or hindertheviabilityorserviceofthetuckshop Social Justice issues of gender, equity and special needs shall be considered EducationQueenslandsSmartChoiceswillbeusedasaguide
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TUCKSHOPREVIEWSERVICE Pleaseindicatewhichresponsegroupyoubelongtobycirclingbelow. staff/students/volunteers/parents Question Yes Doyoufeeltheproceduresforservingstudentsareefficientand appropriate? Do you feel the procedures for serving staff are efficient and appropriate? Dostudentsandstaffcomplywiththeprocedures? Do you believe the tuckshop caters adequately for the needs of studentsandteachers?Ifnot,whynot? Unsure No
1 2 3 4
Are you happy with the pricing of tuckshop items? If not, why not?
Shouldthetuckshopfocuson: providingservicewithverylittleprofit. raisingfundsfortheP&C. providinghealthyandnutritiousfood. operatingabusinesstocombinealloftheabove. Do you buy lunch, morning tea or before school snacks at the localshops?Ifyes,howoftenandwhy?
8 9 10 11
Doyousupporthomecookingitemsonthemenu? Would you nominate to go on a home cooking roster? If yes, pleasegiveyournametotheconvenor. Wouldyouliketoseemorehomecookeditemsonthemenu? Areyouhappywiththetimesanddaysthetuckshopisopen?If no,whatchangeswouldyouliketosee.
Whatchanges,ifany,wouldyouliketoseetothemenu?
PleaseaddanycommentsregardingtheserviceprovidedbytheTuckshop
45
TUCKSHOPREVIEWMANAGEMENT Pleaseindicatewhichresponsegroupyoubelongtobycirclingbelow. Volunteers/parents/convenor(s)/managementgroup/staff Question DoyoufeeltheP&CExecutiveshouldactasthetuckshop managementgroup?Ifno,whatalternativewouldyousuggest? Yes Unsure No
DoesthetuckshopcommitteereportregularlytotheP&C meeting? Areyouhappywiththestyleandcontentofthetuckshopmonthly reportstotheP&Cassociation? Arethereshort,mediumandlongtermgoalsfortuckshop improvement? Areyouawareofthepricingprocess? Doyouknowwhichoftheitemssoldaremostprofitableand whichareleastprofitable? Aretheresetproceduresforreceiving,storingandhandlingfood products? Aretherewrittendutystatementsforpaidworkers? Aretherewrittendutystatementsforvoluntaryworkers? Doyoufeeltheworkingatmosphereofthetuckshopisfriendly andwelcoming? Areyouhappywiththecurrentprocessformenuselection? Wouldyoulikemoreinputintoselectionofmenuitems? Dothevolunteerworkersreceiveanyformalrecognitionfortheir effortfrom: theschool. theP&CAssociation. theconvenor.
5 6
8 9 10
11 12 13
14
Isthereahighretentionrateforvolunteers?Listthereasons below.
46
15
Istherepositivesupportforthevolunteersfrom: theconvenor(s). theP&CAssociation. staff. administration. students. Arethereeffectivecommunicationstrategiesbetween: paidworkerandsubcommittee/P&CExecutive. paidworkerandvolunteers volunteersandsubcommittee tuckshopandschool Arethereanybarrierstocommunication?Ifyes,pleaselistthem below.
16
17
Pleaseaddanycommentsregardingthemanagementofthetuckshop.
47
TUCKSHOPREVIEWHYGIENE Pleaseindicatewhichresponsegroupyoubelongtobycirclingbelow. Volunteers/convenor(s)/managementgroup Question Isthetuckshoppracticingproceduresrelatingto: hygiene safefoodhandling Safety Do you feel the appropriate hygiene and safe food handling procedures are being followed by all tuckshop workers? If no, why? Yes Unsure No
Aretherepostersinthetuckshopon: evacuationprocedures safetyprocedures handwashingreminders hygienestandards Areyouinterestedinlearningmoreabout: hygienestandards safetyprocedures safefoodhandling
Pleaseaddanycommentsregardingthehygieneinthetuckshop.
48
TUCKSHOPREVIEWEDUCATIONANDHEALTHPROMOTION Pleaseindicatewhichresponsegroupyoubelongtobycirclingbelow. Staff/parents/students Question Arehealthyfoodchoicespromotedeffectivelyto: staff. parents. students. Doyoufeelthefollowingwouldencouragetheselectionofhealthy foods: posters/displayboards competitions freetastings specialfooddays mealdays How could we show a clear link between what is taught in the classroomandwhatissoldinthetuckshop?Listideasbelow. Yes Unsure No
Pleaseaddanycommentsregardingeducationandhealthpromotioninthetuckshop.
49

7 1TuckshopOperations

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7 1TuckshopOperations

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TuckshopandCanteenOperations

Dontunderestimatethepowerofhandwashing!Thefewsecondsyouspendat thesinkwithyourchildcouldverywellsaveyoutripstothedoctorsoffice. (providedwiththanksbyQldHealth)

Where can it be What found symptoms

Acute vomiting, nausea, occasional diarrhoea and cramps

Broom Mop Bucket DustpanandBrush *CleaningFluid(bleachetc)

PaperBags FreezerBags Labels Pens/NotePaper *DisposablePlasticGloves

Butter Vegemite Totalcostofingredients:

06cents 04cents 30cents

ReviewofTuckshopOperations ReviewQuestionnaireService ReviewQuestionnaireManagement ReviewQuestionnaireHygiene ReviewQuestionnaireEducation&HealthPromotion ReviewQuestionnaireSocial&Cultural

11. 12. 13.

Take issue up with person/people concerned

TUCKSHOPREVIEWMANAGEMENT Pleaseindicatewhichresponsegroupyoubelongtobycirclingbelow. Volunteers/parents/convenor(s)/managementgroup/staff Question DoyoufeeltheP&CExecutiveshouldactasthetuckshop managementgroup?Ifno,whatalternativewouldyousuggest? Yes Unsure No

Aretherepostersinthetuckshopon: evacuationprocedures safetyprocedures handwashingreminders hygienestandards Areyouinterestedinlearningmoreabout: hygienestandards safetyprocedures safefoodhandling

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