Health and Safety Guidleines for food and hygiene

CATERING RECOMMENDATIONS:

To comply with Food & Safety Act 1990 and the Regulations under:

Food Safety (General Food Hygiene) Regulations 1995 – relating to premises, food and personal hygiene, training in basic food hygiene.

The Food Safety (Temperature Control) Regulations 1995 – relating to temperature control to all types of food – no growth of harmful bacteria or formation of toxins.

If using outside caterers there are certain questions that should be asked before taking them on:

Are they registered with the local Environmental Health Agency?
Do they have a risk assessment and what procedures do they take to ensure food safety?
How do they deliver their goods?
What hygiene training is given to operatives?
If they do not meet the checklist of control – then don’t use them.

Area/Club members preparing food for a function

It is recommended:

A list of who is preparing the food
What they are supplying
Labelled with contents – because of food allergies
In the event of an outbreak of food poisoning – Food Agency check the list and food supplied – helps to eliminate certain areas of potential poisoning.
Stress general levels of cleanliness and delivery of food to premises
Consider hygiene training
Check the kitchens of venue
Fire precautions
First Aid Box – accident book
Consider preparing a risk assessment and the procedure they take to ensure food safety.

Reference literature available from:

Food Standards Agency Publications:

Tel: 0845 606 0667 : Email: foodstandards@eclogistics.co.uk

Your local Council maybe able to help.