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Posted By Colin Dobson
Our main contractor on site is looking at providing cooking facilities with a cook to produce hot meals for the workforce during a 3 week maintenance period.
What I am trying to find out is what provisions need to be considered with regards to the food hygiene side of things, i.e. does the facility need a food hygiene certificate, if the workforce ended up with food poisoning who is liable etc. If anyone knows where I can find this information I would be grateful.
Regards
Colin
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Rank: Guest
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Posted By Jack
You would be best speaking to your local Council's Environmental Health Department.
As far as I am aware the 'proprietor' will need to register with the Council as a food business (there are exemptions but I doubt they apply to your situation).
Primary responsibility for food safety rests with the 'proprietor' so your first step is to identify who that is (the EHO can help). It is possible to have more than one proprietor, too.
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Rank: Guest
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Posted By Bill Fisher
Jack is right, discuss with local Environmental Health Officer.
Those preparing and serving food will need to have "Food Hygiene Certs", cool cabinets, etc.
Bill
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