FAQs

Employment

Disciplinary Hearings: How to write legally compliant conduct allegations

The importance of careful and correctly worded allegations should not be underestimated. An invitation to a disciplinary hearing should set out exactly what the employee is being brought into the hearing to discuss and it must also be precisely the same reason that is given for any warning or dismissal that may be required.

This means it is imperative that the disciplinary allegations in the invite letter are fit for purpose from the outset. Case law has repeatedly shown that a dismissal can be legally unfair when the allegations are unclear or do not correspond precisely with the reason given for a warning/dismissal or imply the outcome of the hearing may be pre-determined. A strong investigation will set you up to know what is reasonable for you to allege against the employee.

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  • An allegation is a genuinely held concern about the conduct of an employee which the employer needs to address. An allegation is always tentative, hence ‘alleged’, until a formal outcome has been reached following a formal disciplinary hearing. The outcome of the hearing will confirm whether the allegation has been upheld against the employee or not.

    Tips on constructing allegations

    In short, it is important that all allegations:

    • State that it is alleged

    • Are clearly articulated

    • Identify what rule or expectation has not been complied with

    • Identify when and how this supposedly happened

    The word “alleged”

    The word “alleged” must be used in a disciplinary process before any decision is made. This is because of what is known as “natural justice”, which requires a manager to not pre-determine a case until the issues have been fully explored and having provided the employee with an opportunity to explain their version of events. Until this point, the issue is only an accusation.

    Special guidance for Gross Misconduct allegations

    In addition to the guidance set out in the above section, there are further requirements when dealing with allegations that are gross misconduct in nature. An allegation that is gross misconduct, if upheld, could lead to summary dismissal for a first offence.

    So, in addition to the above guidance, we specifically recommend for gross misconduct allegations:

    Include the term ‘gross’:

    This shall identify the allegation as one in which summary dismissal could be the outcome for if it is upheld against them. It is also a reminder that the misconduct was more than a minor or moderate issue and is regarded as extreme or abnormal conduct.

    A description of the misconduct as ‘deliberate and wilful’ or ‘negligent’:

    The misconduct should be characterised by one or the other for it to be regarded as gross misconduct in tribunal. It is worth including this in standard gross misconduct allegations to serve as a reminder to all parties that this bar should be achieved for gross misconduct to stand.

  • The law of unfair dismissal is set in the Employment Rights Act 1996, section X. An employee who has two years’ service at the time of dismissal or if the reason falls within one of the exceptions that do not require this two-year qualifying service, then a claim can be brought.

    Not only must a dismissal be for one of the five potentially fair reasons (conduct, capability/performance, redundancy, statutory illegality or breach of statutory restriction, or some other substantial reason), but a fair process must also be followed. The subject of careful and correctly worded allegations is examined when considering whether a fair process has been applied.

  • The Acas Code of Practice on Disciplinary and Grievance is a key document for all employers. It provides practical guidance and principles for how to handle a disciplinary (or grievance). It is not a legal document although an Employment Tribunal expect any reasonable employer to follow it when managing disciplinary and grievance cases. An Employment Tribunal would even go so far as to take any unreasonable failures to comply with the code into consideration which may result in an adjustment of up to 25% in any compensation awarded.

    The Acas code deals with many practical matters relevant to how to handle a disciplinary matter, including how an employer informs their employee of the problem that is the subject of a disciplinary process.

    Specifically, within the code, Acas state:

    “if it is decided that there is a disciplinary case to answer, the employee should be notified of this in writing. This notification should contain sufficient information about the alleged misconduct or poor performance and its possible consequences to enable the employee to prepare to answer the case at a disciplinary meeting”.

    Furthermore, there is a clear statement within the code about how an employee must be allowed the ability to present their case, evidence and respond to allegations. If an allegation has not been written in a legally compliant way, then an employee cannot do this, meaning the process of setting out the allegation by the employer does not sufficiently meet the advice set out in the code.

    The code specifically states on this point that:

    “The employee should be allowed to set out their case and answer any allegations that have been made. The employee should also be given a reasonable opportunity to ask questions, present evidence and call relevant witnesses. They should also be given an opportunity to raise points about any information provided by witnesses.”

    Additionally, when deciding on appropriate action, there is also guidance within the code, that states:

    “a first or final warning should set out the nature of the misconduct or poor performance and the change in behaviour or improvement in performance required…”

    This is a further point that illustrates the importance of a written allegation. This part of the code advises employers that once they have notified the employee of the alleged misconduct and carried out a hearing enabling the employee to effectively respond to the charges, it reasonably follows that there is a need to set out the nature of the misconduct that has been found to have occurred and the consequences moving forward.

    If an employee is to have a formal warning on their file, and expectations set for changed behaviour moving forward, then these must both align and link back to the allegation that was set out at the beginning of the disciplinary process. It would be unfair otherwise.

  • Webinar Recording: you can watch the HR Solutions webinar and download the webinar slides, at https://www.hrsolutions-uk.com/resources/videos-webinars-archive/

    LOGIN through the MYCBA/Employment Law section of the Website.

Health

Out of Home Calorie Declarations – NEW LEGISLATION COMING SOON

The Calorie Labelling (Out of Home Sector) (England) Regulations 2021 are due to come into force on 6th April 2022. They require businesses to declare the calorie content of non-prepacked food and drink.

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  • They apply to food businesses with 250 or more employees in the out of home sector. This is generally considered to be any business where food is prepared in a way that means it is ready for immediate consumption, both on or off site e.g. bakeries.

  • When determining if businesses have 250 or more employees, both full-time and part-time employees will be considered. Businesses trading under franchise agreements, where the food, premises and business model are similar to each other, will qualify if the sum of employees operating under the franchise is 250 or more. Government guidance is unclear with regard to multi-site operations that may have separate limited companies or incorporated bodies, so the CBA has sought and is awaiting clarification on this from the Government. In the meantime, Steve Johnson, Senior Trading Standards Officer at East Sussex County Council (who are one of the CBA’s primary authority partners) has given this preliminary opinion: “My interpretation of the legislation and guidance is that if businesses have more than one site, the count of employees is across all sites. If the operations are split between separate limited company names or incorporated bodies, the employee count would be for each entity.

    However, in such circumstances, the operation may be sufficiently similar to meet the definition of a franchise arrangement even though it is not ordinarily considered to be one. That would then result in a count of staff in those operations combined.”

  • Non-prepacked food and drink which is offered for sale in a form which is suitable for immediate consumption. This includes foods without packaging, food packed at the consumers request and food prepacked on the same site that it is sold (prepacked for direct sale). Examples include hot beverages, sausage rolls, pies, pasties, pizza slices, breakfast rolls, sandwiches, toasties, pastries, biscuits and cakes.

    Are any foods exempt? Yes, foods not covered by these regulations include:

    • Loaves of bread or baguettes (but not rolls or buns)

    • Fish, meat, or cheese (but not if added to multi-ingredient products e.g. chicken sandwiches)

    • Fresh fruit or vegetables and other unprocessed products such as nuts, or seeds (but not if added to multi-ingredient products e.g. fruit salads)

    • Foods sold temporarily i.e. for less than 30 consecutive days and a total of 30 days in any year

    • Food not on a product list/menu or otherwise offered for sale but is expressly requested by the consumer to be prepared differently to usual.

    • Alcoholic drinks over 1.2% ABV (alcohol by volume)

    • Condiments added by the consumer e.g. ketchup, mustard etc.

  • • Display the energy content in kilocalories (kcal)

    • Reference the size of portion to which the calorie content relates

    • Display the statement ‘adults need around 2000 kcals a day’

    This information must be displayed clearly and prominently at the ‘points of choice’ e.g. on menus (including online menus) and at food displays such as grab and go fridges and display counters.

    Food ordered online or by telephone is considered ‘distance selling’ so as well as at the point of choice, this information must also be provided at the point of delivery e.g. by enclosing menus or by placing labels on food containers.

    More guidance can be found on www.gov.uk ‘Calorie labelling in the out of home sector: implementation guidance’ or contacting the CBA.

  • Contact: Melissa Thompson

    E-mail: Melissa@saferfoodscores.co.uk

    Tel: 01442 877322

    BACKGROUND INFORMATION

    Melissa Thompson, Managing Director of Safer Food Scores, is a Chartered Environmental Health Officer and has been a specialist adviser to the Craft Bakers Association for 10 years. Safer Food Scores offer CBA members free telephone advice on food hygiene, health and safety and food labelling matters.

Food Safety and General

Proven ways to protect your reputation

Safer Food Scores Natasha’s Law Presentation 21/08/2021

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  • • An amendment to the existing Food Information Regulations

    • Prompted by the death of Natasha Ednan-Laperouse

    • Comes into force October 1st 2021

    • Only affects foods that are pre-packed on site for direct sale to customers (PPDS)

  • Pre-packed for direct sale.

    What does this mean?

    PACKED

    • Wholly or partly enclosed in packaging

    • The food cannot be altered without opening or changing the packaging in some way.

    PRE-PACKED

    • The product is packed before the customer chooses or orders it.

    • It is packed on the same site that it is sold

    DIRECT

    •The customer chooses or orders the food in person on your premises

  • Name of product.

    Ingredients list:

    • Descending order of quantity

    • Any of the 14 allergens emphasised in the list

    • All sub-ingredients in compound ingredients listed

    • Any additives named correctly

    • QUID only required for products that contain meat – sausage rolls, pork pies, burgers but NOT for sandwiches, salads, or pizza’s.

    • Indicate if any ingredients are from a GMO or irradiated source

    • Don’t panic!

    • Establish what in your business is ‘PPDS’ using the FSA tool if unsure.

    • Ensure that your suppliers are giving you the right information.

    • Plan for seasonal products.

    • Build up from base recipes/ingredients lists that can be added to as required.

    • Ask for advice – CBA Helpline.

    • Assuming that all products are affected.

    • The right technology can help immensely but beware of ‘off-the-shelf’ solutions that promise the world.

    • Label printer breakdown.

    • Ingredient rework.

    • Supplier changes.

    • Size of wording too small – 1.2mm height of ‘x’