Caterers
This section provides information and guidance for caterers, to help them provide healthier and safer food for their customers. It includes advice on healthy catering, the 'Safer food, better business' pack, guidance on the food hygiene legislation and guidance on food allergy and intolerance.
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Eggs – advice for caterers
Eggs may contain salmonella bacteria inside or on their shells, so it’s important to be careful how you handle them and how you use them. This is because salmonella can cause very serious illness, especially among more vulnerable people. Occasionally it can even cause death.
Guidance for food businesses on allergy and intolerance
This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes general advice and information on allergy and intolerance and specific voluntary best practice guidance on pre-packed foods, loose foods and the food labelling rules.
Guidance on the 2006 food hygiene legislation
New EU food hygiene regulations have applied since 1 January 2006.
Information for caterers
Your questions answered on how the new food hygiene legislation will affect you.
Practical tips for caterers
If you want practical advice about how to give your customers the choice to eat more healthily, or to help your staff or students learn about healthy catering, check out the information in this section.
Register your food business
When starting a new food business it is very important to get things right at the start because it will make it much easier for you to run your business well in the future. You must register your premises with the environmental health service at your local authority at least 28 days before opening – registration is free.
Safer food, better business for caterers
This food safety management pack has been developed to help small catering businesses such as restaurants, cafés and takeaways comply with food hygiene regulations introduced in January 2006.