Code of Practice and Minimum Standards for Sandwich Bars and Those Making Sandwiches on the Premises

Introduction to the Code and its Application

This Code of Practice has been developed by The British Sandwich Association as a guide to the standards that sandwich makers are expected to achieve in order to be granted accreditation and full membership of the Association.  Accreditation enables sandwich makers to use the BSA Symbol in relation to their business and the sandwiches they sell.

Sandwich Bar Accreditation applies solely to those outlets where sandwiches are made on the premises (including catering outlets).  Where sandwiches are made in a central commissary for distribution and retail exclusively through their own premises, the central production unit will generally be expected to comply with the Code of Practice and Minimum Standards for Sandwich Manufacturing, copies of which are available from the Association.

Sandwich Bar Accreditation does not apply either to businesses wholesaling sandwiches (subsequently sold through third party outlets) or delivery rounds operated from retail outlets unless these are operated by the outlets themselves and specified on the approval.

Minimum Standards

To gain Accreditation, all sandwich bar and catering operators must achieve the minimum standards set down by the Association. Those standards are applied as follows:

Bought-in Packaged Sandwiches - Assurance must be provided by the Retailer that the minimum standards set down for factories in the BSA Code of Practice for Sandwich Manufacturing are strictly stated as the minimums for their suppliers and that those suppliers are strictly and regularly audited to those standards.  Sandwiches made in central Commissaries must also comply with the Manufacturing Code of Practice.

Retailers Making and Selling Sandwiches on the Premises - In order to achieve accreditation outlets must provide independent confirmation that they comply with the standards set down in this Code and must be prepared to be independently audited against those standards by the Association.   To pass accreditation, they must achieve an audit pass grade (over 70%) and achieve all the mandatory standards shown in bold type.

All businesses must comply fully with all current and relevant health and safety and food-related legislation.

Provisional Membership

The Association may grant Provisional Membership to applicants where it feels that this is appropriate.  This status will usually be in circumstances where minimal work is required to fully comply with BSA Accreditation Standards and, on such occasions, the retailer will generally be given a time-scale within which to comply. 

Provisional Membership can only apply for a maximum of six months after which businesses must re-apply for membership.  Provisional membership may also be granted to existing members in situations where the Association’s auditors require actions to be taken to maintain compliance.

Audit Fees

Where the Association carries out audits itself, the costs and audit fees involved are included as part of the annual membership subscription. Travel expenses may be charged in some instances. However, should a business fail to pass the audit and still wish to maintain membership, the Association will normally charge further audit fees for re-inspecting the premises at a rate necessary to cover its cost.

About the Guidelines

The following Code of Practice has been produced by The British Sandwich Association as a guideline to the standards it expects of approved Sandwich Bar/Retail Baker Members.  The guidelines are divided into Mandatory elements (in Bold) and recommended standards (in Italic).  However, these are only guidelines as it is recognised that  every business differs and some flexibility has to be allowed for this. The final decision on approval will rest with the Association’s Technical Manager and, in the case of disagreement, with the Management Committee of the Association. 

The decision of the Management Committee will always be final with regard to approval into membership.

It is a principle of this Code of Practice that businesses comply with current legislation and particularly current Government Food Safety and Hygiene Regulations (including provisions in the Food Safety Act 1990, Food Safety (General Food Hygiene) Regulations 1995, Food Safety (Temperature Control Regulations) 1995, Food Labelling Regulations 1996 and subsequent amendments), Health, Safety, Employment and Trading Standards Regulations.

1. External Premises

1.1 The external area of the premises must be clean, tidy and free from accumulations of refuse. There must be no harbourage for pests, either by redundant equipment or by undergrowth.

The external area extends to the borders of the premises, but does not include public pavements and joint areas. Where undesirable conditions occur on adjacent areas, the proprietor should make reasonable efforts to secure improvements through adjacent property owners or through the local authority.

1.2 Refuse storage areas must be clean and tidy and refuse containers must be suitably protected from pests.

Suitable refuse provision includes covered skips, paladins, compactors and ‘wheely’ bins.
 
1.3 The external finish of the premises must be in good repair.

Good repair means the absence of defective brick and stonework, sound guttering and roofing, and woodwork in good condition.
 
1.4 The external fabric of the building must be adequately protected against pest ingress.

External doors should be close fitting and have suitable kick plates or other devices to prevent rodent access. Opening windows should be fly-screened and where external doors and windows open directly onto food preparation areas, these should be suitably protected from flying insects. Suitable protection would include correctly located electronic fly killers, or fly strip curtains.  Appropriate guarding should be in place on gutters and eaves to prevent access to birds. All service pipes should be well sealed where they enter the building. All drainage access should be suitably guarded.

2. Internal Premises - Structure and Layout

2.1 Walls, floor and ceiling surfaces must be in good condition and be capable of being easily cleaned.

Ceiling surfaces should be sufficiently insulated or otherwise treated to minimise condensation.  Any wall areas liable to come into contact with food should be treated as work surfaces (see below).  All surfaces in food preparation areas should be without holes, recesses, cracks and other traps where harmful bacteriological growth could develop.   All pipe-work and wiring must be installed

in such a way as to allow cleaning and to avoid harbourage of dirt or bacteria.  Passages through walls and ends of ducting or pipe-work should be sealed.

2.2 The layout and organisation of the premises must be arranged so that workflow separates high risk food preparation from contamination risks caused by dish/equipment washing and raw food preparation.  Where physical separation is not possible, a satisfactory system of managing the risk by work organisation must be implemented.

A linear workflow should be implemented, wherever possible, where foods arrive and pass through the premises in one direction. ‘Dirty’ processes should be separated from high risk areas in order to minimise the risk of cross contamination between raw (uncooked) foods, dirty processes and finished products. 

3. Internal Premises - Services & Facilities

3.1 All areas must be well lit, whether by artificial or natural means, at all times when food production is in progress. In areas where open food is handled suitable protection against contamination from fractured or shattered lighting units must be in place.

All areas should have artificial lighting installed. Glare should be avoided where possible. Particular attention should be paid to ensure artificial lighting in areas obstructed from natural light.  Lights should ideally be of a shatterproof type or fitted with a shatterproof cover (diffuser) and businesses should have a clear glass breakage policy.

3.2 Suitable means of ventilation must be provided to maintain a satisfactory working environment.

Air conditioning and filtration systems are ideal, or alternatively balanced filtered ventilation systems will provide suitable airflow. All ventilation systems should be regularly cleaned and maintained.   All practical measures should be applied which enhance the work environment.

3.3 All electrical, gas, water and waste water disposal systems must be in a good state of repair and where necessary regularly maintained and or tested in compliance with the relevant standards and regulations.

Services should be visually examined regularly as part of general auditing procedures, and there should be a fault reporting system to ensure that defects are progressed to repair. Repair, testing and servicing should only be carried out by authorised and qualified personnel or contractors.  Ideally, all service or repair work should be carried out during non-trading hours and details of the work maintained on record.  Food preparation areas should always be cleaned following such work (see 5.5)

3.4 Water, steam or ice for use in contact with food or in food preparation areas must be supplied from a potable (drinkable) water source.

Ideally water should be drawn from the mains but if water tanks are used these should be kept covered, regularly inspected and cleaned.

3.5 Sufficient wash-hand basins must be available for hand washing in appropriate areas. Such wash-hand basins must be dedicated for this use only, and must have suitable soap and drying facilities provided.

Ideally taps should be non-hand operated.  It is important that a good hot water supply is available and dispensable antibacterial soap.  We recommend the use of disposable paper towels.

3.6 Suitable first aid facilities, including a supply of waterproof, blue detectable dressings, must be conveniently available.

3.7 Suitable and sufficient sanitary accommodation must be available for staff use, and must be kept in good repair and condition. All sanitary accommodation must be separated from areas where open food is stored and production areas by a ventilated space.

Hand washing facilities should be installed in a suitable location in relation to food preparation areas.  Ideally separate wash basins should be installed in both food preparation areas and in toilet areas.

3.8 Suitable staff facilities for keeping outdoor clothing and other personal items, must be provided. Where this is shared with sanitary accommodation there must be suitable separation of WC compartments and urinals from changing areas. 

4. Internal Premises - Fittings, Surfaces, Equipment, Containers and Utensils

4.1 All fittings, surfaces, equipment, containers and utensils must be constructed of suitable materials, capable of being easily cleaned, maintained and in good condition. Food contact surfaces must be in sound smooth condition, free from holes and cracks, with minimal joints. They must be sufficiently durable to withstand the expected use.

Food contact surfaces should be made of stainless steel or plastic laminate, wherever possible. Wood surfaces may be acceptable for purposes such as shelving in low risk dry store areas if they are painted and well sealed.  Paint and other surface finishes must be approved for use in food preparation areas (see also 5.2)

4.2 All equipment and appliances must be in sound and safe working order, with appropriate guards, and must be regularly maintained as appropriate. Where appropriate, equipment must conform to recognised standards such as those of the British Standards Institute (BSI), the European CE marking, or the Institute of Electrical Engineers (IEE).   Regulations, such as the Gas Safety Regulations and local Water Authority requirements, must be complied with.

Only competent personnel or contractors who are authorised to do such work may carry out maintenance and testing.

4.3 Empty food containers must be clean, and suitably stored above floor level and in such a way as to minimise the risk of contamination.   Containers should not be used for storing food if they have previously been used for storing chemicals.  They should also be clearly labelled as being not for food use.

Containers should be cleaned before use where necessary, and checked prior to food use to ensure that they are free from contamination.

4.4 All parts of the premises, fittings, surfaces and equipment must be maintained to a high standard of tidiness and cleanliness. Refuse storage must be well controlled and any temporary storage of food waste overnight must be minimised and limited to one night.

Normal day-to-day accumulations and temporary storage of items can cause small instances of untidiness. A ‘clean-as-you-go’ practice should be established. The
premises should additionally be cleared of all food debris, waste and obstructions at the end of each day.   All refuse should be removed from food preparation and serving areas as quickly as possible to prevent the attraction of pests. 

5.  Practices - Contamination Prevention

5.1 All foods must be stored so as to minimise the risk of contamination. Foods that are high risk must be stored, handled and processed separately from other foods that pose contamination risks, such as raw meats and poultry, vegetables and salads.

Separate knives, boards and other equipment should be provided and their use controlled by methods such as colour coding.   Raw/unprepared ingredients should be stored in a completely separate area from cooked/ready-to-use ingredients, such as sliced meats.

5.2 All paints, lubricants, solvents etc. used in food areas must be approved for use in such areas.

All non-food substances should be stored away from food, and should not be used, as far as possible, when open food stuffs are present and exposed to risk of contamination.

5.3 All non-perishable foods must be stored in such a way as to minimise the risk of access by pests. Records of all visits by pest control contractors must be maintained and any recommendations made regarding proofing, practices or procedures must be addressed.

A pest control contractor could be employed to carry out regular surveys of the premises and surrounds.  The effectiveness of the contract should be regularly reviewed.  Staff should also carry out regular checks in between visits and should be instructed to report problems or defects to management for action.  Ideally, a site plan should be maintained showing where rodent bait is laid.

Access between various parts of the premises should be controlled to prevent the spread of pests. Suitable insect collection devices should be utilised where problems might exist.

5.4 Any fitted electrical fly devices must be sited in suitable locations at entry points, kept clean and in working order.  Units must not be positioned above food preparation, handling or serving areas. 

Bulbs should be changed at least once a year, preferably at the start of the flying insect season.

5.5 All visitors, maintenance workers and so forth entering or working in food preparation areas must observe good hygiene practices.

It is considered good working practice to record details of all visitors and to maintain an incident book.

6. Practices - Food Processing and Temperature Controls

6.1 All high-risk (perishable, cooked or ready-to-eat) foods must be stored in temperature controlled conditions where product temperatures are maintained at or below 8° Celsius.

It is recommended that high risk chilled foods are stored between 3°C and 5°C.

6.2 Any foods requiring defrosting before further processing must be fully defrosted beforehand under controlled conditions.

It is recommended that defrosting takes place in a refrigerator.

6.3 All frozen foods must be stored at -18o Celsius or below.

6.4 Any foodstuffs which need cooking, or otherwise heat treating, before consumption must be thoroughly cooked. An appropriate core temperature must be established, and means of achieving that temperature on a consistent basis should be determined.

The core temperature of all batches should be determined and recorded or otherwise controlled.  It is generally recommended that foods are cooked to a core temperature of about 70.C for at least two minutes, or a minimum of 75.C to control bacteria.

6.5 Where food processes include cooked foods being cooled before use, the temperature fall from 63oC to 8oC must be achieved as fast as possible and then refrigerated as set out in 6.1.

It is recommended that food is cooled to below 10.C in less than 1.5 hours.

6.6 Where high-risk foods are to be stored or displayed for the purpose of retailing hot, they must be maintained at a temperature above 63°C, and the temperature of such foods must be monitored.

There is a two-hour exemption rule that allows hot foods to be displayed out of temperature control, in certain circumstances.  While this may be used where it is appropriate, it should not be used simply as an excuse to avoid maintaining foods under proper temperature control.

6.7 All equipment, rooms and areas that are temperature controlled for food safety reasons must be monitored - and temperatures must be recorded - at least twice each day.

6.8 All temperature recording equipment, whether fixed or portable, must be tested regularly and calibrated at least once a year.
    
6.9 All temperature records must be retained for a period of six months.

7. Practices - Buying, Receipt Storage and Stock Rotation

7.1 All food, raw materials and chemicals must be purchased from bone fide/reputable suppliers.

It is recommended that all suppliers are asked to provide evidence of ‘due diligence’ in the form of independent confirmation of food safety standards.   The BSA operates an accreditation scheme for some suppliers and will release copies of audit reports on request.  There are also a number of other auditing schemes which suppliers may belong to and which they should be able to supply copies of.

7.2 There must be a clear procedure for the receipt of all foodstuffs. All incoming goods must be examined for damage and  conformance to specification, and there must be an appropriate rejection procedure in place.

There should be a specification agreed for all incoming goods, especially perishable items. Records should be kept for all goods received which should include comments regarding any damage and the delivery temperature for perishable goods. Foods which do not meet the required specification should be rejected and sent back immediately with the deliverer. Otherwise, any rejected, damaged, unfit or contaminated materials should be stored separately and clearly labelled so that they are not used.

7.3 There must be a clear system of stock rotation for all foods. All foods must be suitably date marked or otherwise capable of being correctly identified in terms of suitability and safety for use. Foods which are past their use by or best before date must be clearly identified, marked and removed/stored for disposal.

Food storage areas should be regularly checked and stock regularly rotated to ensure that foods are not retained after their use by or best before dates.  (Note: It is illegal to use stock beyond its Use-by date).  Records should be kept of goods received.

8. Practices - Cleaning Routines

8.1 There must be an effective cleaning programme, which ensures that all areas, items and surfaces are maintained in as clean a condition as is practicable.  All cleaning procedures must utilise only food-safe chemicals and all cleaning materials used must be appropriate for the purpose for which they are being applied.

There should be a documented cleaning schedule that identifies all items and surfaces for cleaning and disinfection, the method, equipment and materials to be used; the frequency and responsibility; and the monitoring/checking of cleaning activities.  Food contact surfaces should be cleaned and disinfected at least daily, and preferably at the end of each shift or completion of a specific food batch or procedure. All other areas should be cleaned regularly as necessary to maintain a clean and safe environment in which to prepare foods.

8.2 Where material cloths are used for cleaning, they must either be discarded or sanitised at the end of the day.

Paper towels, disposable cloths or wipes should ideally be used as wiping cloths. Wire wool scouring pads should not be used for cleaning purposes as they pose a serious foreign body hazard.

8.3 All cleaning chemicals must be properly stored, labelled and used in order to protect food from chemical contamination.

9.  Practices - Food Handling

9.1 Arrangements must be made to minimise direct handling of high risk foods, fillings etc.   Implements use for food handling must be regularly sanitised and kept in good condition.

Various measures can be used to minimise the handling of food, such as gloves, tongs etc.  Implements for food handling should be used, regularly sanitised and inspected for signs of damage and wear.

9.2 Hand washing must be carried out prior to any necessary handling of high-risk foods.

Handling of money, use of cleaning cloths and materials, and taking meal or other breaks all introduce contamination to the hands. Frequent hand washing should be encouraged to minimise such contamination risks

10. Personnel - Personal Hygiene/Dress

10.1 There must be an established dress code for all staff. All staff engaged in handling open food must wear clean protective clothing .  Hair must be suitably controlled.

Ideally, head coverings should be worn wherever possible, and should enclose as much of the hair as possible.  Any clothing that may come into contact with food should be kept solely for work use. 

10.2 Jewellery worn by food handlers must be minimised.

While operators may allow plain wedding bands and sleeper earrings to be worn, nail varnish and heavy perfumes must be avoided.
 
10.3 All potential new staff must be assessed for their suitability to work as food handlers, including consideration of their own personal hygiene and of medical fitness to work with food.

Potential new employees should complete a medical questionnaire.  This should be used as a basis for determining whether the individual is fit for food handling duties.

10.4 There must be a procedure in place for ensuring that sickness is properly reported, that staff returning from visits outside the country report any relevant illnesses of themselves or family, and that appropriate staff are excluded from work when they present a significant risk to food safety.

All staff should be aware of the need to report any illness they suffer which might affect food safety, such as illnesses involving diarrhoea or vomiting, and a record should be kept of any reports made.   All staff returning to work after sickness, or from a holiday abroad, should be asked to complete a medical questionnaire and should be asked to  confirm that they have not suffered from any illness which might affect food safety.  Those that have been ill should be asked to obtain authorisation from their doctor that they are fit to work in a food preparation area.

11. Personnel - Knowledge and Training

11.1 A system must be in place for the training of all appropriate staff and a record maintained of both the system and those staff  who have undergone training. 

11.2 All staff must undergo induction training on hygiene and health and basic safety matters - as a minimum - within 14 days of commencing duties. 

Induction training should include personal hygiene, accident procedures and first aid provision, fire precautions and evacuation procedures.

11.3 All staff must undergo a training programme covering food hygiene and handling to a standard appropriate to their functions. All staff should have basic food hygiene training and all those engaged in food handling must hold or undergo food hygiene training commensurate with their duties.

All those staff who are provided with training should be appropriately tested to ensure that the objectives of their training are being achieved, whether the training is carried out in-house or externally.   Recognised training courses, such as those mentioned below, all provide testing systems

11.4 All staff must undergo suitable health and safety training covering dangerous machines, hazardous chemicals, manual handling, fire procedures and any other necessary hazards as appropriate.   Such training must be completed within 16 weeks of commencing work.

11.5 Supervisory staff must hold a Basic Food Hygiene Certificate or equivalent or undertake that training within three months of being appointed. Supervisory staff must also be suitable trained in the relevant health and safety aspects of their area of responsibility.

The organisation should have at least one person trained to understand food safety and health and safety at a supervisory or managerial level. 

Suitable courses for induction and basic level training include those co-ordinated by the Chartered Institute of Environmental Health (CIEH) - Options scheme; the Royal Society of Health (RSH); the Royal Institute of Public Health and Hygiene (RIPHH); The Society of Food Hygiene Technology (SOFHT); and the Royal Environmental Health Institute for Scotland (REHIS).  Supervisory and managerial level training can be met by the Intermediate and Advanced level courses offered by those organisations listed.

12. Hygiene Audits, Risk Assessment and Hazard Analysis
         
12.1 A system of regular audits of all parts of the workplace and all processes must be in place.

Internal hygiene audits should be carried out every two weeks as a minimum.  Management, or external hygiene audits, should be carried out at least every six months and may include Health and Safety audits

All audits should be undertaken by people who understand the principles, and practices, of risk assessment and hazard analysis.   All audits should be recorded and any identified faults or deficiencies should be rectified through a continuing action plan.

12.2 A documented hazard analysis of all food handling, storage and processing activities must be available. The analysis must detail significant hazards, identify the points at which those hazards occur, indicate the control measures employed to deal with those hazards which are critical to food safety, and specify the monitoring procedures which ensure that the controls are effective.

There should be an action plan for continually monitoring hazards and improving procedures and routines to reduce risks at critical points. The hazard analysis should be regularly reviewed as necessary, and especially when new procedures or processes are introduced. Staff involved in devising and implementing hazard analysis should be competent to do so.

12.3 A written record of the findings of the health and safety risk assessment must be available. There must  be a written statement of health and safety policy.

There should be an action plan based on the risk assessments.

12.4 All documentation for health and safety and food hygiene must be available, organised in a logical fashion, and kept up to date.

Key staff should understand the nature of the documentation and be familiar with its purpose. All staff should understand their role in completing written records.

12.5 Up-to-date staff records must be maintained.

13. Management

13.1 The business must have proper management systems in place that enable it to function properly, with suitable responsibility and reporting structures.

13.2 The business must have a person in charge of production with appropriate management experience and authority.   This person should have - or have direct access to - someone on site with appropriate technical knowledge and experience.

13.3 There must be a clear allocation of responsibility and authority throughout the business. Responsibility must be allocated on the basis of knowledge and ability.

All staff should be aware of their responsibilities, relevant procedures, and necessary actions in cases of emergency or when deputising.

13.4 There must be a clear policy or stated purpose of the business which must be clearly communicated to all staff. All staff must be aware of the importance of their role in the business.

14.  Retailing Procedures

14.1 All chilled ingredients used in making made-to-order sandwiches must be kept refrigerated, as appropriate, prior to use.

14.2 All sandwiches pre-made for retail on the same premises must comply with current Government temperature regulations and must be displayed in appropriate and safe conditions.

All pre-made sandwiches should ideally be kept under chilled conditions (below 8oC) prior to sale.

14.3 All sandwiches that are made and displayed out of refrigeration must be sold within 4 hours or otherwise destroyed. Means of recording the time at which such sandwiches were made must be provided.

14.4 Sandwiches sold on delivery rounds must be kept under temperature control as far as is possible.

Such sandwiches should be transported in temperature-controlled vehicles or cool boxes, maintaining the temperature below 8oC.  Temperatures of delivery systems should be regularly monitored and records maintained.

15. Customer Care and Consumer Information

15.1 There must be a customer complaints procedure in place which provides for the recording and investigation of all complaints.

All complaints should be fully investigated and the findings should be documented and any necessary improvements implemented. The customer should be kept fully informed at all stages.

15.2 Where appropriate, all products must be clearly labelled with their constituent ingredients so that this information can be readily seen consumers.  Where labelling is not required, such information should be available at point-of-sale.

For further information on labelling refer to the sandwich labelling guidelines contained in the BSA manual

15.3 All sandwiches made on the premises must be sold on the day they are made unless they are made under the conditions specified in the BSA Manufacturing Code of Practice.

15.4 Sandwiches retailed through sandwich delivery rounds must be fully labelled regarding ingredients and nutritional data if appropriate, or otherwise must be sold by employees of the business who are sufficiently knowledgeable about such information.

GMOs

The Food Labelling (Amendment) Regulations 1999 introduced compulsory labelling of certain genetically modified (GM) foods by caterers. They came into force on 19 March 1999 and respond to consumer concerns about the influx of GM foods, their safety and possible adverse effects on the environment. You are required to label foods that contain GM maize or soya, you do not have to label foods that are free from GM maize or soya ingredients. Indeed, because there are several exemptions from labelling for a number of additives or other ingredients from GM sources, caterers should be very careful about ‘GM’ free claims. Caterers have the same obligation as retailers of pre-packed foods to provide information about whether a food does or does not contain any GM maize or soya. A policy regarding the use of GM organisms should be in place.

Food Allergens

The term ‘food allergy’ describes an unusual sensitivity to a food which is harmless to most people Customers need to know the exact ingredients of foods that they eat, for caterers it may mean the description on the menu or a customer may ask about the ingredients of a certain product. If customers enquire about nuts and seeds you must take the question seriously, as their life could be at risk. Another food which has been cross contaminated with nut traces could  also be potentially dangerous. Where nuts or materials of similar allergenic properties are handled there should be a system of segregation in storage, production and retail.

16. Customer Area, Image and Presentation

16.1 Customer service areas must be well lit, clean and tidy, well arranged, and free from unnecessary obstructions.

The shop or customer area should be bright and attractive, and all goods on display should be clearly labelled with the price and any necessary description.  The premises in general should be suitably clean, well presented and decorated to reflect the standards expected of British Sandwich Association membership.

16.2 All display units must be hygienic in design, in good repair and condition, and well managed in daily use.

16.3 Where provision is made for food to be consumed on the premises, furniture provided for customer use must be clean, hygienic and in good repair.

Such furniture should be comfortable and reasonably accessible within the customer area. There should be provision for pram or pushchair, and appropriate child facilities if practical.

17. Quality Assurance

17.1 There must be a quality system in place, not necessarily to a recognised standard, which identifies the customer needs for quality, and specifies, manages and monitors that quality to achieve consistency.

There should be quality records, including quality audits, documented procedures and the results of testing and analysis of quality performance.

18. Insurance Provision

18.1 The premises and occupier must be suitably insured to at least £1,000,000 for public liability cover and £1,000,000 product liability cover.

Note1: An official industry Catering Guide published by Chadwick House Group gives comprehensive advise on how to comply with the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control Regulations) 1995 is available. The guide can be purchased from Chadwick House on 0207 827 5882 and costs approximately £3.60.

Note2: Any specific enquiries regarding this Code should be directed to Jane Baynton at the Associatio