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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.
Safe Catering comprises the following sections: • Section 3 – Safe Catering Plan • Section 4 – Hygiene Requirements & Additional Guidance
Download resources. This section contains a range of useful reference material on HACCP in general, examples of completed templates and model documents that can be downloaded and modified for own...
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.
This manual explains General Requirements on Hygienic and Sanitary Practices to be followed by all Registered Food Business Operators engaged in catering/food service establishments, as per Food Safety & Standard Act, 2006.
This food safety manual provides guidance for staff at a conventional catering trust to ensure compliance with food safety laws and regulations. It outlines policies and procedures for pest control, cleaning, food storage, preparation and temperature control, deliveries, waste disposal, staff training, and responding to food complaints or audits.
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.
