Food Safety Manual 2019
The Univeristy of Warwick is committed to ensuring that high standards of food safety and hygiene, above and beyond the minimum requirements for compliance with the appropriate legislation are realised and furthermore encourages progressive improvement to ensure that food provided to clientele is; free from contamination and safe to eat.
The food safety manual has been reviewed to ensure that all food handlers and managers are kept informed of changes in legislation, industry guidance and best-practice with respect to the safe; storage, handling, preparation, cooking and service of food. It is paramount that the health and wellbeing of consumers is not compromised by the end product and therefore it shall be the responsibility of managers to ensure that this food safety manual along with its procedures are kept up to date and of which must be communicated to, and be made readily available to all levels of staff for use as reference material.
Topic areas covered within this food safety manual are as follows:
Section 2: Operational Standards - June 2019
Section 3: Hazard Analysis - June 2019
Section 4: Food Allergens - June 2019
Section 5: Temperature Monitoring - June 2019
Section 6: Hygiene Standards - June 2019
Section 7: Fitness to Work - June 2019
Section 8: Due Diligence - June 2019
Section 9: Work Environment - May 2020
Section 10: Food Safety and Food Allergen Inspections - June 2019