In light of the evolving COVID-19 situation we stepped up our standard health and safety measures to keep our staff and customers safe. Our procedures include but not limited to:
Staff temp check twice a day
Use of Safe Entry contact tracing to enter and leave the shop
Wash hands and sanitise upon entry
All staff must wear masks
Sanitise high touch areas regularly including door, fridge and oven handles
Wash hands and sanitise in between each order
Clean gloves for every order
Increased frequency of cleaning and sanitising all work surfaces, floors, bins, mops, brooms etc
Vitamin C supplies for staff
Any employee appearing unwell will be sent for testing immediately
Contactless deliveries available upon request
We are not taking any grazing table orders during this period and not encouraging large gatherings
We take food safety very seriously. To acquire a food hygiene certificate the following aspects have been covered:
The Effect of Food-Borne Illness - looking at what food-borne illnesses are and how they may impact us from a personal and legal responsibility.
Food Law - food often has a long journey from growth and harvesting, through to delivery and preparation and finally through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and food safety.
Hazards and Contamination - How food becomes contaminated, exploring food safety hazards and hygiene risks and how they arise or how they may be prevented and controlled.
Food Preservation, Food Storage and Temperature Control - How to control contamination through safe temperatures and storage
Personal Hygiene - this section looks at why personal hygiene is so important when working with food hygiene in catering. From hand washing, health, first aid, protective clothing and appearance.
Hygienic Premises and Equipment - this section looks at what part the premises and equipment design play in maintaining hygienic, pest-free conditions for food caterers.
Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section explains how to control food safety hazards at critical control points using a HACCP based Food Safety Management System.