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Did you mean to type: Catering food safety? (48 results)
40 results found showing 1 - 20
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Hundreds of food premises failing to comply with food safety legislation
Hundreds of food premises are posing a high risk to public health because of poor hygiene standards; a wide-ranging new survey has shown. Major changes have taken place in food hygiene controls since January 2006, with the requirement under the EC Food Hygiene Regulation for all businesses to have in place docu...
News | 12 Jul 2006
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New food safety regulations on the table
Organisations with catering facilities will be affected by European Commission proposals to regulate food safety. The regulations will establish the principles of food law (including safety) and create a new European body - the European Food Authority. This follows the recent EU proposals for catering hygiene, reported on workplacelaw.net, that will require catering facilities to meet tough new standar...
News | 13 Nov 2000
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Hundreds of food premises failing to comply with food safety legislation
Dear Sirs, Whilst the overall picture is good I do worry that certain areas will continue to be cause for concern. Hoteliers and caterers now employ vast numbers of short term, seasonal, foreign labour, as well as local staff and this causes real problems. The turnover of staff in these trades
Comment | 14 Jul 2006
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Providing Catering at meetings..
Nigel is right, cold food can be left in ambient temperatures for 4 hours, but it has more to do with protein foods such as meat and fish which cause the greatest problems. The sandwiches should be delivered under refridgeration and have a temperature on delivery of lower than 8 degrees, idealy below 5 degrees. It's a ma...
Comment | 4 Aug 2011
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Kitchen requirements for preparing catering to be sold to clients
Ashleigh - This is a bit of a grey area as the Guide to the Regulations(Food Safety) states that only sleepers in pierced ears and a plain wedding band are acceptable. Therefore, by implication, other facial jewellery is not. Organisations that produce food such as canteens must demonstrate due dilligence in respect of preventing contamination of food. In your case and if y...
Comment | 12 Aug 2010
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Hot Food at work
No, there isn't! BUT you may need to check with your landlord (if property is leased), local authority, building control, Fire Service, environmental health, insurers, trading standards, etc,etc as the responsibility for the catering/food preparation area and equipment in it will be yours. You would also be responsible for all the Risk Assessments required for Health & Safety purposes. Ideally you would also need to draw up a formal agreement / contract with the individual and look at some form of service level agreement too so ...
Comment | 22 Jul 2009
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Kitchen requirements for preparing catering to be sold to clients
Dear Amy, This is an interesting question which I?ve responded to briefly in 2 main areas: 1 - It may be cheaper to prepare food on site but with an outside caterer you have no operational, on-going financial or premises related risks. If you were to prepare food on site you must bear in mind how you would manage this. Would you for example employ staff to do this yourselves or would you manage this via a contract caterer? T...
Comment | 18 May 2006
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Food Poisoning on the Increase; Advice Available from Workplacelaw Network
Food poisoning is increasing every year in the UK, warns foodservice consultants FDS Associates Ltd. Employers and managers responsible for food poisoning can expect severe punishment, potentially including substantial fines, closure of the business and even custodial sentences. The increase in food ...
News | 4 Jun 2003
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Half of UK catering premises break hygiene rules
The latest statistics from the Food Standards Agency (FSA) have revealed that half of all restaurants and catering premises inspected last year breached hygiene standards.Of the 235,969 restaurants and catering establishments that were inspected last year, 118,555 had broken some food safety rules.The FSA claims that it is determined...
News | 23 Jul 2001
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Health and safety warning to curry houses
...a cannon. The potential for injuries is high and that is why we have served a number of enforcement notices.” Oven maintenance is required by law. The maximum fine for failing to comply is £20,000 and can also result in a prison sentence of up to 12 months. Birmingham City Council is calling on food business owners to ensure their employees are using a safe method to light gas appliances and to have their ovens examined by an engineer who is listed on the Gas Safe Register and competent to carry out work on catering appliances.
News | 23 Feb 2010
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Celebrating 35 years of the Health and Safety at Work Act
... an interest in the health and wellbeing of employees, 12 www.workplacelaw.net www.workplacelaw.net 13 "Companies need to think about how and what their employees eat at break times. Many organisations provide snack slot machines dispensing sweet bars and crisps, or cafeterias providing fried foods and pies. Working with caterers, a bit in line with the Jamie Oliver project in schools, can help to change eating habits by providing easy access to healthier food." business by 2030. The report outlines the background, the UK demography and economy, as well as the changing nature of work, finall...
Magazine issue | 7 Jul 2009
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Understaffed local authorities undermine health and safety
...ts of such proportions that performance of their role as health and safety inspectors and enforcers is surely being undermined. More than 60 per cent of authorities in England and Wales, and in Scotland, say they are at least one member of staff down, two had 13 posts unfilled, affecting work in food hygiene, health and safety, housing and environmental protection. 20 per cent of authorities say they were unable, or struggling, to meet statutory requirements such as enforcing health and safety law in retail and other premises. Not filling posts for periods of time is a traditional way that l...
News | 17 Nov 2005
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Religious beliefs: should employers cater for all faiths?
... 26 Casella Group 20, 26 Charles Russell 12 Chartered Management Institute Circleworth Ltd 27 Civil Aviation Authority 14 CMS Cameron McKenna 21 Commission for Equality and Human Rights 8 Commission for Racial Equality 8 Corus UK 29 Crowe Fabrications Ltd 27 Dalebrick 30 Department for Environment, Food and Rural Affairs 14 Department of Health 14 Department for Transport 14 Disability Rights Commission 8, 16 DTI 6, 14 Department for Work and Pensions 14, 26 Environment Agency 14, 26 Equal Opportunities Commission 8 European Agency for Safety and Health at Work 14 European Union 14 Federal Express...
Magazine issue | 1 May 2005
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Event management/Catering
I would strongly recommend that you undertake a risk assessment that would cover the whole event. There are many areas that need considering, fire safety, food storage and handling, manual handling, slip/trip hazards etc. restricted areas (children attending?) disabled guests. Choose a suitable venue with a good FM team who will be able to assist with most of the above.
Comment | 14 May 2004
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New licences for catering facilities
Workplaces with catering facilities will need to meet strict new standards for food hygiene. Under upcoming EU regulations, all catering facilities will be required to undertake risk analysis procedures and be able to trace the origin of all food and ingredients. Catering facilities, such as those found in many workplaces, will have to prove that they meet the new standards and di...
News | 24 Jul 2000
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Catering industry: new guidance published
The HSE has produced new publications of interest to the food and drink industry, all of which are available from HSE Books. They are:Food Information Sheet No.18: 'Priorities for Health and Safety in the Brewing Industry',Food Information Sheet No. 19: 'Priorities for Health and Safety in the Soft Drinks Industry'Food Information Sheet No. 20: 'Priorities fo...
News | 17 May 2000
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Lunch Vans
Just to reply to Pete's comments, I don't assume a van operator is less likely to have a food certificate. There appears to be some confusion to what a food certificate is. I know that any catering operation be it large or small is not given a food certificate, they are given an inspection report which identifies how much confidence an Environmentl Health Inspector has in that business wi...
Comment | 29 Jul 2011
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Restaurant fined
... "filthy" conditions in the kitchen at The Rainbow Arch in Edinburgh during a visit earlier this year. A cellar floor was covered in wet mouldy cardboard and the inspection found "a foul black substance resembling sewage debris". Edinburgh City Council inspectors also found an area used to cool food was close to a courtyard infested with pigeons and a drain that had overflowed. A rice steamer was described as "filthy", knives were dirty, and food serving bowls were contaminated with mouse droppings. The owner, Henry Tse, pleaded guilty to nine charges under the Food Hygiene (Scotland) Regu...
Case | 14 Dec 2006
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Gloves or no gloves?
The introduction from some unknown source of disposable gloves in catering in recent years has probably been the biggest cause of increased risk from food handling I can think of. People think that you put a pair of gloves on and wear them the whole day/shift. However the surfaces of gloves are just as liable to harbour contamination and bacteria as the hands. If you are using gloves properly then whenever you would have washed your hands in th...
Comment | 3 Sep 2008
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HACCP: NASA may have invented it, but it’s not rocket science
The New EC Regulation on Food Hygiene (852/2004): what it means to you. The changes to Food Safety Legislation will apply to every caterer, big or small, from 1 January 2006, and are causing gnashing and wailing throughout the market. Do not worry! HACCP isn’t exclusive to the food industry: it stands for Hazard Analysis...
News | 2 Feb 2006
