Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd)
OUTSIDE CATERING INSPECTION PROCESS ➢ All kitchen and service staff (including casuals/ part-time staff) must be trained in SFS/HACCP policy requirement and meeting local health regulations. ➢ Food handling (all steps from receiving to final food service) for any outside catering events must be in compliance with the SFS/HACCP policy requirement; and a checklist must be completed to ensure that all items/task required at outside catering are available and carried out. ➢ Stewarding department to provide cleaning and disinfecting of outside catering site including pest control, work utensil and equipment before the event or function and this should be documented.
➢ All serving wares must be cleaned and sanitized.
Made with FlippingBook interactive PDF creator