Hygiene and Food Safety
In accordance with, The Regulations Governing the General Hygiene Requirements for Food Premises and the Transport of Food. (Government Notice R.638) the following is included:
- Audit report with recommendations of the clients’ food facilities.
- In service training of food facility staff regarding hygiene, safety and relevant legislation.
- Monthly assessments to ensure standards are maintained.
- Writing of relevant policies and procedures designed to the needs of the client.
Design and implementation of your Emergency Action Plan Values
Design and implement a site-specific emergency and disaster plan. All personalised master templates are given to the company for future use
and updates.
- Site floor plan: All equipment – Fire, first aid, hazardous chemicals, LPG etc.
- Evacuation procedures / Lock down or Duress procedures / All clear procedures
- Staff / client status forms
- Gloves and stationery
- Required documentation supplied
- First observation of implemented plan.
Induction Training of all staff regarding the implemented plan. Observation and evaluation of the first evacuation practice. Including feedback on points to consider and improvements.
Three days on site:
- First day for the initial drawing up of the plan
- Second day for the presentation and implementation thereof
- Third day for the unannounced observation and report.