The maintenance of good standards of food safety and hygiene is dependent, in part, on regular and critical self-assessment by the manager; however, an independent overview provides a valuable resource to chefs, front of house managers and housekeepers.
Our on-going support plan provides routine audit of food preparation area, front of house and facilities; looking at procedures and hygiene standards.
The audit is used to focus the hands on training / coaching (“huddle”) and covers topics such as: Allergen awareness, Handwashing, Cross contamination, Dishwasher operation, Chemical safety and Cleaning techniques.
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