| As an employer your first priority is to look after | | | | This is the only way of ensuring you get the full |
| your business and its employees! | | | | story, all of the facts; both good and bad! |
| To state the obvious, this can only be achieved by | | | | What does our statistical report along with |
| adopting a structured approach; for that you must | | | | recommendations and certificates do for you? |
| benchmark all employee quality standards. | | | | With either contracted or in-house catering your |
| Why bother worrying about your catering after all | | | | vulnerability to both operational risk and hidden costs |
| it’s contracted out? Well; as the employer you | | | | is reduced. This is because independent benchmarking |
| are liable for employee welfare. All contracted and | | | | demonstrates a clear intention on your part as the |
| in-house catering facilities no matter how small impact | | | | employer to genuinely improve and remove all bad |
| your employee’s welfare! | | | | working practice. |
| With facts like this whatever your catering | | | | What independent tests do you currently perform? |
| arrangements it’s understandable that you should | | | | What data do you hold? You may have had a |
| take more than a passing interest in your | | | | contract caterer and large commercial canteen on |
| caterer’s standards. After all it is you who is in | | | | site for many years or just been landed with the job |
| the firing line when your caterers take a short cut | | | | of overseeing a simple kitchen with one member of |
| and get it wrong. | | | | staff. |
| When it comes to your employee’s welfare you | | | | Whichever, your employee’s health welfare and |
| have a duty of care: You also need to reduce | | | | safety clearly includes employee food hygiene so |
| operational risk and your catering costs. | | | | make sure you have independently checked their |
| So you have clear legal, financial and moral reasons | | | | standards! |
| for independently benchmarking their standards. | | | | If any one of these three categories fits your |
| Remember you are held responsible for employee | | | | situation as the employer you need to ensure you |
| welfare which includes their catering standards. Once | | | | have control. For control you must audit standards |
| you can demonstrate you regulate and safeguard | | | | independently of your caterers and vending |
| their standards you reduce your risk and costs! | | | | operators: |
| We are experts at auditing employee standards. Your | | | | 1. Sites without canteens; refreshments via vending |
| bespoke report reduces your operational risk, meets | | | | machines: Operated vending problems |
| legislation and helps you reduce your catering costs. | | | | 2. Sites with large canteens manned by external |
| It will also help you reduce any food poisoning risk | | | | caterers: Contract catering problems |
| and generally improve current standards for your | | | | 3. Sites with canteens manned by own employees: |
| employees… | | | | In-house catering problems |
| How do we achieve this? | | | | Remember that prevention is always better than |
| We help numerous businesses throughout the UK | | | | cure... |
| control their employee welfare. First of all our | | | | To safeguard your business and its employees |
| independence ensures we have no vested interest | | | | contact us and we will prove to you how easy it is |
| meaning you get a fair assessment. We don’t | | | | to ensure control; we can organise an independent |
| have an allegiance to catering companies so there are | | | | audit of your businesses catering facilities today. |
| no preconceptions etc. etc. etc… | | | | |