This section is a general guide for catering businesses. The aim is to help you to devise strategies to assess risks in food preparation and manage these risks safely. To get more detailed, practical advice, we would advise that your company approaches a credible consultant or training company that has experience in this area.
You will need to assess what you and your staff already know. What experience and knowledge does your team already have?
Has anyone ever seen somebody having an allergic reaction? What happened? Was a food involved?
What precautions are already in place?
Are you and your team:
- Checking ingredients in a systematic way?
- Separating foods in storage?
- Separating foods in preparation?
- Separating foods in service?