Providing safe and nutritious food and water to employees in remote areas is not without challenge, particularly in a large project where the number of employees is increasing rapidly and the caterer is expected to cope. The control of catering contracts can become more fragmented with the risk of illness from food and water hazards exponentially increased.

To manage this, a ‘food safety specialist’ was brought in to join the regional health team to identify essential issues and produce a methodology and strategy based on minimum acceptable standards in food hygiene and catering management.

A 3 stage process was designed:

  1. Introducing ‘effective’ hygiene inspections and action tracking

  2. Equipment and infrastructure improvements

  3. Food hygiene training and awareness for all levels, accredited by a professional body in the UK.

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