This publication will support managers, inspectors and compliance officers who find themselves in the inevitable position of being responsible for managing or inspecting catering operations, without having had any formal training in the catering industry. Such posts would include:
- Care Quality Commission inspectors
- Local Government contract compliance officers
- Managers of residential homes for young people, older people and people with physical disability or mental ill-health
- Head teachers of schools
- Senior managers of hospitals
- Site managers in factories
- Regimental officers in the armed forces
For many, the catering operation will have a relatively low priority among a host of other responsibilities – yet there will always be underlying anxieties about food hygiene, waste, fraud and the desire to achieve the best possible standards. The Catering Checklist is intended to help these managers enter the unit and the catering areas with confidence. It will identify what to look for, what is ?good practice? and what action to take if they are not satisfied.
Before you start your inspection, the preliminaries, menus, suppliers, deliveries of food and non-food, storage, meat/fish store, vegetable store, cleaning materials, food preparation areas, the kitchen service areas, dining room, wash-up area, rubbish disposal area, inspecting officer's notes.
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