Search results
Conventional Catering. All staff are recommended to read and follow the guidance in this Manual in conjunction with the Trust Food Safety Policy and any other respective catering information and guidance, to assist in meeting the compliance criteria for cleanliness.
This document forms part of the systems in place to ensure that the Trust meets the required standards for catering services; it must be read in conjunction with the Food Safety Policy and site specific Hazard Analysis Critical Control Point (HACCP) plans to inform and guide working practices. .
Safe Catering comprises the following sections: • Section 3 – Safe Catering Plan • Section 4 – Hygiene Requirements & Additional Guidance
These procedures include procurement, delivery, storage, preparation, service and distribution. Mellors Catering Services is committed to identifying potential food safety hazards and to implement any control measures necessary to reduce the risks to our business.
Using this manual properly, following the safe methods and completing the diary correctly will help ensure you are complying with the law and maximise your Food hygiene Rating. ACTIONS TO TAKE DURING AN INSPECTION 1. Welcome the EHO and introduce to the catering manager or the most senior Mellors person on site. 2.
stated employee policy during all hours of operation. CORRECTIVE ACTION: 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Discard ready-to-eat food touched with bare hands. VERIFICATION AND RECORD KEEPING: The direct supervisor will verify that foodservice workers are using suitable utensils by visually
The new regulations require food operators to assess the dangers to food safety (referred to as hazards) at each stage the food is handled in their kitchen and to put in place procedures to remove or control the hazards. This pack aims to help you meet the requirements of these new regulations.
