Everything you need to help start your own mobile event catering business for free.
Useful business advice, help, ideas and tips
to get your new mobile outdoor event catering business started.
START UP A MOBILE CATERING BUSINESS
STEP2. REGULATIONS - FOOD SAFETY LAWS
Hazard analysis continued
Secondly, you will need to identify the hazards. A hazard is anything that could
harm the customer, this could be either microbiological, physical or chemical
hazards entering the food whilst in your possession.
Microbiological contamination. Harmful
bacteria which are already present in or on foods such as raw meat. Harmful
bacteria which is allowed to multiply on food during storage due to inadequate
temperature controls. Uncovered ready to eat food may also become contaminated
during storage.
Physical contamination. Physical hazards are
objects which enter the food during your possession of the food. This can
include objects such as glass, paint, packaging, plasters from fingers,
machinery oil and parts etc.
Chemical contamination. Chemical hazards arise
from cleaning chemicals stored in food preparation areas contaminating food due
to spillage. Residues of cleaning chemicals left on preparation surfaces and
equipment. Pesticides, fly sprays and drug residues in raw meats.
You need to ensure you assess what possible
food hazards that are in your business and identify the areas where they could
occur. You then need to decide which hazards are critical and could compromise
food safety if left uncontrolled.
If you have an unbiased view or tip regarding a product, piece of machinery, on any page within our business start up area, here's your chance to let everyone know and read about it.
