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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
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.
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...
The objective of this manual is to train the personal that can be designated as Food Safety Supervisors in the Catering Establishment, about food safety and hygiene requirements which are to be followed in their businesses.
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.
This pack is for small catering businesses such as restaurants, cafés and takeaways. It is designed to be practical and easy to use and can be adapted to suit the size and nature of your...
