The desired outcome of this manual is better understanding of food safety and hygiene requirements and high standards of food safety in the catering industry.

All catering staff must be trained in personal hygiene as part of their individual training plan. Please refer to the Food Safety Manual for more information as ...

Following a food safety inspection from your local council, your business will receive a Food Hygiene Rating. Food Hygiene Ratings help customers choose where ...

Catering premises should adhere to the standards for flooring in food preparation and storage areas, have adequate hand washing and refrigeration facilities, ...

Foods cooked too far in advance are prone to higher risk of cross-contamination. Insufficient holding equipment to keep foods under safe temperature. Inadequate ...

This guide applies to any event where food is supplied for profit or not. Page 3. Introduction. When catering for an event, e.g. weddings, celebrations, parties ...

7 апр. 2019 г. · Food hygiene regulations require that all food businesses, including caterers, apply food safety management procedures based on the principles ...

Inadequate personal hygiene with emphasis on handwashing, cross-contamination, inappropriate hot/cold chain of food are main problems reported in catering ...

22 окт. 2024 г. · 1. Adequate washing and drying of hands at all appropriate times. 2. Adequate cleaning of surfaces and equipment at all appropriate times.

Those directly involved in the preparation, production and service of food (including drinks and ice) are responsible for ensuring that it is safe.