Everything you need to help start your own mobile event catering business for free.
Useful business advice, help, ideas and tips
to get your new mobile outdoor event catering business started.
START UP A MOBILE CATERING BUSINESS
STEP2. REGULATIONS - FOOD SAFETY LAWS
Hazard analysis continued
So in plain English let's go back to the jacket potato and cold coleslaw
topping. To identify the hazards you need to look at the whole process of
producing the ready to eat jacket potato and coleslaw topping, from purchase and
delivery from the wholesaler through to preparation and serving.
Write a list of absolutely everything that
happens to that potato and the coleslaw which will be served on top of it. Once
you have wrote your list you need to look at every entry and write down where
any possible hazard could occur, then the control that you are going to put in
place to prevent that hazard from happening.
For example: You may purchase the coleslaw
from the cash and carry, and need to transport it. The first identifiable hazard
is that the temperature of the coleslaw will rise above the required safe
storage temperature during transportation. The control that needs to be put in
place is one that guarantees that the temperature is maintained during
transportation i.e. the purchase of a cool box or suitable method of
refrigeration.
Your control should be effective enough to
remove or reduce the hazard to a safe level. Be practical so that you can easily
apply it to your catering business activities and be easily interpreted and
understood by you and your employees.
If you have an unbiased view or tip regarding a product, piece of machinery, on any page within our business start up area, here's your chance to let everyone know and read about it.
