You are required by food law to take reasonable precautions and do all that is needed to protect your customers. If you do not do this, your business and reputation could suffer.
For more information refer to SFBB - SAFE METHOD - SUPPLIERS AND CONTRACTORS.
WHAT IS YOUR PROCESS FOR ENSURING:
1. Your supplier is reputable and can be trusted to supply and handle food safely and deliver on time?
2. Equally, do your contractors, such as pest control and duct cleaning have a proven track record, with testimonials.
How do your team know how to get hold of either?
CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:
Your SUPPLIER page is where you can record contact details, ordering deadlines, expected delivery times and any important information regarding the supplier and contact.
Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.
WHAT IS YOUR PROCESS?
Responding quickly to any problems with food products you use or sell is an important part of managing food safety in your business.
For information please refer to SFBB - SAFE METHOD - PRODUCT WITHDRAWAL AND RECALL.
What is your process for dealing with this?
How do your team know what the process is?
Are you signed up for email notifications about Product Withdrawals and Recalls with the Food Standards Agency, trade associations and manufacturers of the products you use?
CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:
Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.
THINK TWICE:
It is a legal requirement to keep a record of what food products you have bought, who you bought them from, the quantity and the date. Usually the easiest way to do this is to keep all of your invoices and receipts. You should keep this information in a way that makes it easy for you and your enforcement officer to check back to see where a product came from.
Don't forget as part of this exercise you will have details of products, suppliers, brands, allergens and photos of product packaging stored in your organisations "chefsbk".
WAHT IS YOUR PROCESS: