Catering Business Food Safety: Planning For Risks And The Fundamental For Food Safety

When you're catering for large groups, food safety cannot be ignored - unless you want dozens of sick guests! Few would want to eat at a buffet buzzing with flies or accept food from a worker who picked up the chicken with their hands and dumped it on their plate. There are basics in food handling that are no-brainers, but some considerations aren't always easy to identify.



Food safety is often defined as the safe practice of handling, preparing, and storing food, but there’s a little more involved. We'll explain all you need to know to improve your food safety in this book.



The workbook takes a step-by-step approach to food handling instruction. It contains six sections, each looking at a different aspect of food safety management. The sections are:



1. Basic principles of food safety in catering

2. Food safety hazards

3. Storing and holding food safely

4. Cleanliness and hygiene

5. Suitable food premises

6. Legal requirements and the consequences of failing to meet them



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