BRC and canteen on site
Hello and Happy New Year to everyone.
I have tried searching for the answer in the forum for my question and was unable to find any answers.
Our company had on site full time cook and canteen from 3rd party company. As they were our suppliers I use to once a year do internal audit and micro swabs.
As from January my company decided to employee this person and take over the whole canteen. In my head I had a red lamp flashing saying we need to do something but I don’t know what?!
I have read BRC and there is a mention that we have to make sure the food is safe to eat- well- very generic. Is there anything else we need to do to make sure we cover BRC?
Any help is welcome.
I am no where near a specialist in this area, but if you now have full control over the facilities you will need to ensure that the food they serve to your staff is safe as you mention. However the BRC is not going to direct you in much more then that as the canteen is a staff facility not part of your production process.
My first plan of action would be to ensure that there is some form of a HACCP in place and the level of training of the cook, secondly I would would looking to one of the catering food safety schemes, SFBB would be my first choice, it's pretty comprehensive and should be easily manageable.
You must also ensure that register the facility with your local authority, they will arrange an inspection and you'll get your scores on the doors rating.
I am sure there are more things to do, but this should be enough to get you started, your local authority can help to make sure you comply prior to your visit, squeeze information out of them.
Hello, check the Interpretation Guide:
Do a hazard analysis like anything else and identify controls. Find out who regulates restaurants and follow that code for your canteen, that should be a simply catch-all for your identified hazards.