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
After identifying all the potential hazards and putting controls in place you
will need to continuously monitor on a regular basis your system for
controlling hazards within your business. Your employees will need to know what
they are monitoring, the reason why they are monitoring and what best action to
take if a hazard is identified.
Types of monitoring can include stock control
rotation and checking all of "use by" and "best before" dates, regular checking
of storage temperatures, cleaning duties and procedures, checking cooking
temperatures and monitoring personal hygiene practices (hand washing, hair
covers).
Reviewing the system should take place
regularly and include your staff to ensure that all the control measures are
working and achieving their purpose. A hazard analysis is an ongoing part of
your catering business and not just a one off, over time your menu may change,
you may introduce new equipment, your premises will change and your employees
will possibly change. You are required by law to take appropriate action if you
find that controls are not operating affectively.
For more detailed information you should
always contact your local council environmental
health officer. Information parts provided by Sedgemoor District Council
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.
