The hygienic handling of food products in accordance with food hygiene legislation and the Trusts Food Safety Policy (HACCP) Provide a food service under the guidance of supervisors to patients, visitors and staff Regeneration of patient food according to instruction using equipment as trained Observe portion control guidance and ensure meals are appetising and attractive Taking and recording food temperatures and seek instruction if these are outside recommended limits Cleaning and appropriate disposal of waste as per schedules Check stock deliveries and complete appropriate documentation Ensure stock is dated and stock rotation procedures are observed Comply with health and safety regulations Ensure that personal appearance, conduct and customer care are of the highest standard.