QUICK ANSWER
What matters in a catering risk profile?
The proposal should distinguish fixed-premises catering, mobile or event catering, contract catering and private functions, together with maximum event size, cooking methods, venues, staff, vehicles, equipment, food-safety controls and reliance on temporary locations.
PROPOSAL INFORMATION
- Catering type and customer/event profile.
- Turnover and largest event or contract.
- Maximum attendees served.
- Cooking methods and equipment.
- Permanent kitchen versus temporary venues.
- Employees, casual staff and subcontractors.
- Vehicles, refrigerated transport and equipment.
- Claims, food incidents and interruption dependencies.
CONTROLS
Useful controls include food-safety and allergen procedures, temperature controls, equipment maintenance, venue assessments, temporary cooking controls, staff training, transport hygiene and incident procedures. Return to Occupations.