Rank: New forum user 
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On-shift personnel at some of our premises have meals provided by local restaurants and hotels, under local contract.
Our premises are provided with kitchen facilities - albeit to a domestic standard not professional catering standard. An option that is being considered is to contract for outside caterers to prepare and cook meals on site, rather than have local hotels provide and deliver meals.
From your perspective, is there any obstacle to have contract caterers using domestic kitchen facilities to provide meals?
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Rank: Super forum user
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talk to your local EHO's re food safety etc. and what they would expect to find upon visiting your site and evaluate properly not just via base finance costs what U currently do as against complying with all the food prep and other standards expected e.g. clean air etc. along with any updating of kit that is needed i.e. environmental law comes in here and it can be expensive to remove cooking fumes etc. to the atmosphere
Contract caterers should use kit that is designed etc. for business use not domestic use and this includes LEV systems so it could be costly to update/change equipment
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Rank: Super forum user 
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You are looking at the full range of HACCP, which includes tracability, maintaining cold chain from source to cooker/table, recorded temps, seperation of food stuffs and seperate preperation, provision of a seperate washhand basin etc, etc, etc.
My advice- stick with the take-out and continue to provide suitable welfare facilities!
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Rank: Super forum user
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