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www.abbotsevents.co.uk|www.thetoastedsandwich.co.uk
01480499681
AboutUs
Ourcompanywasestablishedin2012,byGraysonandEmilyScott,theynowownandoperatefourcateringunitstravellingalloverthecountrydeliveringexcellentserviceandqualityfood.Fromeventcateringtoweddingsandconferencestheirknowledgeandskillshasseenourbusinessgrowintoathrivingbusiness.TheyownandoperatefourcateringunitsOurmenuisspecificallydesignedtomeetavarietyofcustomersandourallergensareavailableonourunitsforallourcustomers.
MissionStatement
Ourmissionfor2017,tobethecreativeleaderineventandcateringservicesinCambridgeshirethatprovidesgreattastingfoodwhichislocallysourced,healthyandfun.Whilstalsopromotingagreenerplanetbyminimisingourimpactontheenvironment,byusingmoresustainableproducts.
VisonandValues
Weregularlytryanduserecyclablepackagingandnapkinsateveryeventtoensurewasteisminimal.OurproductsarelocallysourcedfromtheCambridgeshirearea,webelievethisisbestasitbuildsupourlocaleconomywhilstalsominimisingtheirandourcarbonfootprint.Wesupportfairtradeandmakesureallourdrinkscomplywiththis.WeunderstandtheimportanceofsustainabilityandtheenvironmentandwithgreatleadershipworkalongsideouremployeesandcustomerstomakeCambridgeandtheUKagreenerplace.
LocalAuthorityAbbotsEventsCateringisregisteredwithHuntingdonDistrictCouncil,PathfinderHouse,StMarysStreet,HuntingdonPE293TN
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01480499681
HACCP
HAZARD CONTROLLIMIT/CRITICALLIMIT MONITORING CORRECTIVEACTION
FarmtoFork-Bacteria-Chemicalcontamination
WeusereputableandlocalbusinessesMakesurevaniscorrecttemperatureforfood
NoChemicalsstoredwithin.Wecheckourpackagingintact
ChecktheFoodordered.CheckDateCheckDeliveryVan,Tempsandcleanliness
Rejectfoodwhichisnotuptostandard.Changesupplierifneeded(e.g.continuousmistakesaremadebythem).
Storage-ChemicalContamination-GrowthofBacteria
Fridgebelow8°CFreezerbelow-18°C
Staffaretrainedwiththecorrectfoodandhygienetrainingandhavethecorrectstoragefacilities.
RefrigeratorTemperaturesarecheckregularlythroughouttheday.Fridgesarecleanedbefore&aftershifts
Storageareasarecleanedandstoredcorrectly.Wemakesuretheyaresufficientforthefoodtheyhold.
FoodPreparation-Bacteria-ChemicalContamination-FaultyEquipment-Contaminationfrompeople
HavetoolsinplaceforcheckingfoodCorrecttoolsused.Probeisonsiteatalltimetocheckfoodtemps
Wetrainstaffinwhatwhattolookforaswellasmakingsureallstaffhaveafoodandhygienecertificate.
Wehavestafftrainingprogramssostaffareawareofhowtoavoidcontaminationanduseappropriatetools
Weusethecorrectequipmenttoavoidcontamination.Aswellascoveringthefoodefficientlyduringservice.
Cooking-Bacteria-Cross-contamination-Contaminationfrompeople
AllMeat
75°C
Providetemperaturegaugeandcheckcentreofthefood.MakesureStaffaretrainedtomeasurecorrectlyVisualChecks
Placebackinovenifthetemperatureisnotmet.
RAWMEAT-Bacteria-Cross-contamination
Cleaningefficiently
StafftrainedinfoodandhygieneWeStoreDairyproductsindifferentfridgetorawmeat(makingsureitisalwaysonbottomshelf)
Cleaningdoneregularlyandchecked
Ifcleaningisnotcorrect,checkcleaningScheduleandstafftraining.
Display-Bacteria-ChemicalContamination-CrossContamination-Contaminationfrompeople-Growthofbacteriaduringholding
Weholdfoodforaperiodof2hoursforHotFoodand4hoursforcoldfood
Wereheatmeatthoroughlyto75°Candmaintainitabove63°Ctoavoidthedangerzone.
Foodtemperatureismonitoredwhilstit’sthereandbeforeitgoesout.
Werepairequipmentthatifnotsufficientandreturntoheatifnothotenough.
Stafftraininginformation:
www.abbotsevents.co.uk|www.thetoastedsandwich.co.uk
01480499681
Allstaffhavetosignoffourtraininghandbookbeforetheyentersite/unit.
Danii Elliott Harriette Tillott
Ncass Safe Food Level 2 - Hygiene Training Ncass Safe Food Level 2 - Hygiene Training
Katie Holland Ncass Safe Food Level 3 - Hygiene Training Mollie Clayton Ncass Safe Food Level 3 - Hygiene Training Oliver Scott Ncass Safe Food Level 2 - Hygiene Training Peter Silver Ncass Safe Food Level 2 - Hygiene Training Sarah Ayres Ncass Safe Food Level 2 - Hygiene Training Sarah Cornwell Ncass Safe Food Level 2 - Hygiene Training William Stokes Ncass Safe Food Level 2 - Hygiene Training Wedonotattachcertificatecopiesduetodataprotectionandforgeryissues,butNCASSwillprovideconfirmationifrequired.Ifyourequireanyfurtherinformationpleasedonothesitatetocontactusastheyareavailableonline.
01480499681
RiskAssessment
WhataretheHazards?
Whomaybeharmedandhow?
Whatwearedoingalready Whatfurtheractionisnecessary ActionedByWho?
Done
Fire Staff/Customers
SmokeInhalation/Burns
PleaseseeFireRiskAssessment None Manager
Electrical ElectricShockscouldcause
seriousorfatalinjuries
Inspectionbymanagerisdoneevery6
months.
Inspectedbyelectricianyearly.
UnitMangeristrainedtomanage
generatorandelectricalappliances–
theywillcheckappliancesonshiftand
reportanyissuestomanager
Electriciantobecalledyearlyto
checkunit.
Managertocheckallappliances
regularly.
Manager
Gas Explosionorreleaseofgas
couldcauseseriousorfatal
injuries
Gasischeckedeverytimeunitisinuse.
Checkedevery12monthsandcertified.
Gasisolationvalveismadeawaretostaff
sotheycanturnofinemergency.
ContactGasEngineerevery12
months.
Manager
SlipTripsand
Falls
Staffandcustomerscouldbe
injuredfromequipmentin
wayorfloornotcleared.
Staffmaybeinjuredfromputtingup
Marquee/Signs-Ladderisavailablefor
this–onlyunitmanagertobeabletouse
ladder.
Wasteremovaltoberegularandplaced
inbinnotoutsideofunitfor
customers/stafftotripon.
Nocablesonfloororobstructing
staff/customers.
Driptraysonallcoffeemachinetoavoid
gettingonfloor.
Keepcleanandtidy.
Removelargeboxesfrom
obstructingstaff/customers.
Suitablegripfootweartobeworn.
Manager
Food
Handling
Skinallergiescanbeharmful
tostaff.
Frequenthandwashingcan
causeskinirritation.
Correctequipment,tongs,spoonsand
non-latexglovestobeusedwhenmaking
andpreppingfood.
Handsneedtobefullydryafter
washing.
Stafftocheckskinregularly
throughoutshift.
Manager
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01480499681
Knives Seriousharmtothemselvesor
others(Staff)
Storedcorrectlywhennotinuse.
Staffeffectivelytrainedtouse.
FirstAidBoxonsite.
Maintainfirstaidbox. Manager
Contactwith
Boiling
Water/Hot
Surfaces
Staffcouldcauseserious
injurytothemselvesorothers.
Allstafftoemptythewaterboilerand
bainmarie,usingsmallbucket.Nottolift
ormovewaterboileratanytime.
Heatresistantitemstobewornlike
aprons.
Hotwater/surfacesignstobe
displayed.
Ensurestaffaretrainedinboilerand
coffeemachine.
Manager
Manual
Handling
Staffcouldcauseinjurytoself
orothersbynotbeingmanual
handlingtrained
AllStaffaretrainedtocarryboxes
correctlyandefficientlytoavoid
accident.
Trolleysandotheraidsareavailableto
avoidinjuryandassiststaffwithmoving
items.
Allsurfacesasuitableheighttoavoid
stooping.
Allnewstafftobetrainedinmanual
handling
Manager
Workplace
Temperature
Staffhealthmaysufferand
exhaustionfromhotworking
conditions/orfromcold
workingconditions
Fansareavailableaswellasheaters.
Breaksaretakenaswellasavailable
bottledwater.
Encouragestafftodrinkfluid. Manager
Contactwith
Dangerous
Chemicals
Skinirritationfrombleachand
cleaningchemicalsorhot
waterfromconsistent
washingup.
Allchemicalslabelledandgloves
available.
Longhandedmopsprovided.
Staffaretowashandcleanhands
regularlyafteruseofchemicals.
Antibacterialwashavailable
Ifirritationoccursmanagerneedsto
beinformedanditwillbereported
inaccidentbook/form.
Manager
EatingArea Staff,Customers,mayslipand
causeinjury
Risksfromslipstripsaremanaged
throughkeepingareatidyofrubbishby
providingbin.
Keepfoodareatidyandclean Manager
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01480499681
HealthandSafetyPolicy
Thisisthestatementofgeneralpolicyandarrangementsfor:AbbotsEventsCatering
GraysonScott–ManagingDirector:Hasoverallandfinalresponsibilityforhealthandsafety.
Statementofgeneralpolicy Responsibilityof:Name/Title Action/Arrangements(Whatareyougoingtodo?)
Managesthehealthandsafetyrisks,byimplementing
managingrisk/fireandotherassessmentsrequiredto
preventaccidentsandwork-relatedillhealthinthe
workplace.
GraysonScott(MD)
Riskassessmentsarereviewedforallsitevisitsandchecked
over.
Traininggiventoallemployeestoensuretheyare
competentandsafeonsite,withclearinstructionsand
assistancetoallemployees.
GraysonScott(MD)
Staffareprovidedwithcorrectivetrainingandinduction
beforeenteringontounit.
Personalprotectiveequipmentisalsomaintainedby
managementandonunitforstaff.
Discusswithemployeesonday-to-dayhealthandsafety
conditions,managingtheirenvironmentandsafety.
GraysonScott(MD)
Staffareconsultedregularlyonshiftaswellasinformal
appraisalsandworksafetydiscussion.
EmergencyProceduresareimplementedandevacuation
isunderstoodbyallemployees.PleaseseeFireRisk
Assessmentforfurtherdetails.
GraysonScott(MD)
Escaperoutesaremadecleartostaffwhenonunitandunit
managerisresponsibleforenforcingstaffandcustomersare
evacuatedsafely.
Maintainasafeenvironmentforworkingconditions,
provideandmaintainequipment.Providesafeclothing
andcheckallstaffswellbeing.
GraysonScott(MD)
Drinkingwaterisprovidedonunitandmanagementensure
allstaffareawareoftoiletfacilities.Wecheckourequipment
regularlyandensureitmeetsregulation.
Signed: Date:
FirstAidBox: LocatedonUnitunderneathsink.
LocatedatCGCCinbarareaandkitchen.
HealthandSafetyLawPoster: LocatedwithAllergens
LocatedatCGCCinservingareaandkitchen
AccidentBook: WithManagingDirector,GraysonScott,OnlineandOn-Site.
01480499681
HealthandSafetyPolicy
1.1 AbbotsEventsCateringrecognisesandacceptsresponsiblyinmakingemployeesworkingenvironmentsafeandhealthy,wemakesureitisa- Safeworkingenvironment- Equipmentistestedandmaintainedtoensurethesafetyofcustomersandstaff.- Inductionsandtrainingisgiventoalltheirstaffmembers.- FirstAidkitsonsiteaswellasotherwelfarefacilitiesforthestaff.- Safearrangementsforstoringandusingmachinery,equipmentandhandlingoffoodis
implementedtoavoidanyhazardsoraccidents.1.2 RiskAssessmentsaredoneonsitesaswellasatbaseCGCCinfullcomplianceoftheHealth
andSafetyWorkRelationsAct199.1.3 Themanagingdirectorhasoverallresponsibilityofthewell-beingofstaffandhealthyand
safetyintheworkplace.1.4 Undersection7ofthehealthandSafetyWorkActAbbotsEventsCateringmakessure
- Weareworkingsafelyatalltimes- FollowingthehealthandsafetypolicyandotherassessmentsimplementedbyThe
AbbotsEventsCatering.- UseProtectiveclothingandequipment- Reportallaccidentsandhazards(SeeHACCP)- Ensurestaffareawareoffireevacuationprocedures
1.5 RisksAssessmentsaredonebymanagementandreportedtomanagingdirectorGraysonScottwhomisresponsibleforensureactionisimplemented.
1.6 FireAssessmentsaredonebymanagementandreportedtomanagingdirectorGraysonScottwhomisresponsibleforensureactionisimplemented.
1.7 Training,inductionandsupervisionisdonebymanagingdirectorGraysonScottwhomisresponsibleforensureactionisimplemented.
2.0 EmployeeDuties-Allstaffaretrainedandunderstandwhatisexpectedfromthem.Theyaretrainedinfoodhandlingandfollowingourhealthandsafetyprocedures.- Alwaysreportaccidentsandhazardstoourmanagingdirector- WearprotectiveclothingThattheywash,showerorbathandusedeodorantbefore
comingtowork- Thatprotectiveclothingiswornatalltimeswhilsthandlingfoodorworkingonashift- Hairthatislongerthanshoulderlengthshouldbetiedback- Thatfingernailsarekeptshort,cleanandnofalsenailsornailvarnishworn- Perfumesandaftershavesarenotworn- Theydonotcoughorsneezeoverfood- Thatallwoundsarecoveredwithablue,detectablewaterproofdressing- Theydonotsmokeonthepremises- Jewelleryworntobelimitedtoaplainweddingbandandsleeperearrings- Theydonoteatofdrinksinthefoodpreparationarea- Theyreportallsymptomsofvomitinganddiarrhoeaandcontactwithpersonssuffering
fromfood-borneillnesstomanagement- Theywashtheirhands,followinggoodhandwashingprocedures,beforestartingwork
andregularlythroughoutthedayandwheneverhandsarecontaminated- Theyavoidtouchingtheirhair,noseandmouthwhereverpossibleandifsohandsare
washedafterwards
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01480499681
- Washhandbasinsarekeptcleanandfreefromobstruction,antibacterialsoap,hotwaterandhanddryingfacilitiesmustbemadeavailable
- Theyreporttomanagementiftheyaresufferingfrom,orknowntobeacarrierofadiseaselikelytobetransmittedthroughfoodorwhileafflictedwithinfectedwounds,skininfections,sores,diarrhoeaorvomiting.Managementshouldexcludestaffuntilsymptomshavestoppedforatleast48hoursorclearancehasbeengivenfromtheirGP
- Theyreporttomanagementanyillnesswhilstonholiday,anyear,noseorthroatinfections.Managementwilladviseonwhetherornotthestaffmembercanreturntowork
- TheygetclearancefromtheirGPiftheyaresufferingfromfoodpoisoningorfoodborneillnessbeforereturningtowork
01480499681
MethodStatement
Alleventlocationsandourunitsareinspectedbyourmanagingdirector.
Accidentsandincidentsarerecordedandinvestigated.
PreparationofFood Allfoodispreppedontheunitandmeetsthehealthandsafetyregulations,hazardAnalysisCriticalControlPointsisinplaceandfollowedbyeveryteammemberontheunittomeettheHACCPStandards.ChilliandCoronationChickenismadeoff-siteinafivestarratedKitchen(FSAinspected)thisistransportedinourfridgevanandtemperatureismeasuredtofollowthehealthandsafetystandards.
PackingandTransportationofFood
Packingfromoursuppliersischeckedvisualondeliverytomakesureitmeetsstandards.TransportationisdonethroughourFridgeVanwhereourtemperaturesarechecked(5°C)beforefillingwithfood,leavingandarrivingonsite.FridgeVanischeckedthoroughlybymanagerandservicedyearly.
PackingandTransportationofEquipment
Wetransportallequipmentinourvan,measuresareinplacetomakesureallourequipmentissafelysecureandwillnotgetdamagedintransportation.
ArrivalonSite OurVanisoffloadedbyourteamofcateredandtheyhavesufficienttrainingtocheckoverequipmentandmanuallyhandleitcorrectlytoavoidharmtothemselvesandothers.
SiteSetUp AllourequipmentissetupbyoneofourManagers,theyareresponsibletomakesuretheequipmentisputinthecorrectplacetoavoidminimummovement.Gasbottlesarealsocheckedandfittedatthistimetomakesuretheyaresafelyinstalledforthestaff.
CookingonSite TheGrillIsusedtocookbacon,burgersandsausageswithsplashbackstoavoidoilspittingthroughoutthecookingandcausingdamageorharmCheckedbyourunitmanagerwhichcarryaFoodandHygieneCertificateLevel2orabove.AllworkwillbecarriedoutinaccordancetoHACCPofthecompany.Wecookandhold(above75°Cnotbelow63°C)nolongerthan2hours.
Service Serviceofthefoodwillbecookedtoorderandservedinstantly.Anythingheldwillbekeptnolonerthananhourandabove63°CAllcoldfoodiscoveredandvisualchecked.Jacketpotatoesandcookedinourovenandstoredinourhotcabinetabove(partoftheovenitself)oven.Temperaturesarerecordedofourfoodandfridgesregularly.
FoodHandlingandStorage
Staffaretrainedandexperiencedinfoodhandling,washingtheirhandsregularlyaswellasbeforeandleavingtheunit.Westorefoodinaccordancetofoodandhygieneregulations,inourunitfridgesandfreezeraswellasourfridgevanafterservice.
RemovalofWaste Allwastewillberemovedandsealedbyourbagsbyourstaff.Thedisposalofthiswillbeassertedbymanagementwhowilldiscussthiswiththeeventorganiser.Oilwillbedisposedtomeetregulations.
LoadingandRemovingfromSite
Nothingwillbeleftonsite(includingwaste)andwillbedonebyourteamandmanagementofunit.
01480499681
UnloadingandSiteInspection
Uponreturnthefridgevanandunitwillbeemptiedandatourkitchensatourpremisesanddisposedofaccordingly.
SlipsTripsandFalls Allstaff/customerswillbeawareofthefollowingSpillagestobeclearedquicklyandeffectively,obstructionsshouldberemovedinstantlytoavoidinjurytostafforcustomers,Suitablefootwearandclothingwillbewornonourunits(includingaprons-whicharetoberemovedwhenleavingunit)andstepstounittobeinplacetoavoidtrips.
StaffTraining Allstaffwillbetrainedbutmanagementwillcarryoutoroverseaspecificduties,suchas,oildrainage,bainmarie/waterboilerdrainage.Decantingchemicals,turningoffgassupply,manualhandlingandcheckingandmaintaininggenerator.
VentilationandLighting Lightingandventilationissuitableandsufficientforthewellbeingofourstaffontheunit.
HazardousSubstances Managementwillberesponsibletoanyharmfulsubstances(ourunitsonlycarrybleachandglovesareavailableforstaff.
WelfareFacilities Wewillprovidestaffwithaccommodationifneededaswellascleanuniformandaprons.Wewillalsocheckwitheventorganiserforprovisionsforsanitaryandchangingfacilities.
FirstAid Firstaidkitisavailableonsite,withmanagementinchargeofmanagingthesafetyofstaffandcustomersandcallingemergingservicesifneeded.
01480499681
FireRiskAssessment
Haveyouidentifiedanythingthatcouldcauseafire?
_________________________________________
HaveyoufoundanythingthatcouldBurn?
_________________________________________
Haveyouidentifiedwhocouldbeatrisk?
_________________________________________
HaveyouassessedrisksoffireonUnit?
_________________________________________
Haveyouassessedtherisktothestaffandvisitors?
_________________________________________
Haveyoukeptsourceoffire(Fuel)apartfromheat? Thinkifsomeonewantedtodeliberatelystartafirecanthey?
_________________________________________
Haveyouprotected/removeditemsfrompotentialarsonistsoraccidental?
_________________________________________
Haveyoumadeitsafe?
Willyouknowifthereisafire? Doyouhaveaplantowarnstaffandvisitors/customers? Doyouhavesomeoneresponsibletocallfireservice? Doyouhavesomeoneresponsibletomakesureeveryonegetsout? Couldyouputoutasmallfiretopreventspreading? Haveyougotplannedescaperoutes? Doesallsafetyequipmentworkandonsite? Doyouandstaffknowhowtousethisequipment?
Notes:
