Dear ALL, I am looking for assistance to obtained the information on following topics.it will be highly appreciated if you can forward me the links,reference or software details. • Procurement, storage and preparation of ingredients. (Food) • Documentation and record keeping.(catering) • Staff and training.(catering) • Compliance with food safety. (British standard) • Patient Catering-Define how you will meet the nutritional needs of patient with special Dietary Requirements including but not limited to all types of diets also identify how to provide meal options for patients requirements also how to achieve key performance indicators.(Generic) • Non patient Catering, ie Cafeteria catering for Doctors and nurses. • Hospitality Catering Services, ie function, beverage services to meetings,waiting services, etc..... Food and beverage vending services (Generic) Thanks and Regards Saif

Hi You might pick up some useful information by looking at the 'Safer Food Better Business' (SFBB) information available on line - won't tell you all you meed to know but will help http://www.food.gov.uk/f...eg/hyglegresources/sfbb/ Thanks Laurence

What you are after is akin to saying 'tell me all about H&S' ...... EHPs (such as myself) spend many years learning about food safety and building on that with experience, just as we do in H&S. If your know very little about food safety / HACCP I would suggest a one-day level 2 course would be suitable. The CIEH, RSPH and Highfield ABC all have Ofqual accredited one-day level 2 FS courses that many trainers/centres offer. I am not suggesting that one needs to be an EHP to manage food safety but the minimum level would be as Linda has stated at level 4. Chefs of larger kitchens will have this or an equivalent. The CIEH web site www.cieh.org does have some documentation available. During my studies I found "Hygiene for Management" by Richard A Sprenger to be the best book on the issue; it is generally perceived to be the standard basic text for food hygiene. "The A-Z of Food Safety" by Jeremy Stranks is an excellent book to accompany Sprenger's tome. I use these two books frequently. They are good at explaining how 178/2002 and 852/2004 should be implemented. SFBB is a good start and an excellent way of implementing HACCP in a small catering operation. Phone/email the FSA and they will send you a pack along with a basic instructional DVD.