The most important factors within health and hygiene are clean and well-managed catering unit. This is a must for all events nationwide.
All our staff are trained in food handling and hold level two or above food hygiene certificates
 All units have been Gas Safe Tested for mobile units
 All Electrical equipment has been PAT tested
 All catering units have two or more fire extinguishers & fire blankets all tested each year
 We have our own 12 page Risk Assessments carried out for all events
 Fire Risk Assessment for each food outlet
 Stock rotation log books
 Food temperatures are checked with the latest laser temperature equipment and recorded in our log books.

KEEPING THE PUBLIC SAFE
Here at G.E.T.E. we understand how important safety is, keeping the public safe from hazards is essential at all events, as an event organiser you should know that most caterers have a risk assessment sent out to them by a third party company and most of them don’t even understand it and most importantly none of the staff have never even seen it, We ensure all staff have read and understood all parts of our risk assessment as it is the staff as well as all onsite management team that have to make sure these rules are put in place throughout your event, we have our own 12 page risk assessments covering all angles of safety ensuring we keep safety as a main factor and policy. You can be guaranteed a safe well organised service regarding health and safety.

We also have a fully qualified first aid member of staff Kelly Hazelwood. Kelly has been fully trained in first aid which covers:

CORE SUBJECTS

  • Role of an appointed Person
  • Care of an unconscious Adult
  • Cardio-Pulmonary resuscitation
  • Control of major blood loss
  • Use of first aid box

ADDITIONAL SUBJECTS INCLUDE

  • Burns
  • Diabetes
  • Epilepsy
  • Fractures & dislocations’
  • Heart conditions
  • Sprains & Strains

Personal Hygiene requirements for all catering staff
The Food Safety use better business book (General Food Hygiene) Regulations 1995 requires that:
‘Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean protective clothing’ where appropriate – what does this mean?

There is a requirement that all food handlers ensure that their personal habits and practices, while at work, do not expose food to a risk of contamination. The responsibility to ensure that these practices are complied with rests with Good Enuf To Eat Banqueting.

Personal hygiene means that individual food handlers that work for B.E.C should ensure that they have high standards of personal cleanliness and develop clean habits to help reduce the risk of contamination. High personal standards of hygiene are essential, as there are a number of ways that the food handler can contaminate food. Food handlers are a cause of possible contamination, from the mouth, lips, nose, ears, skin, hair, hands, cuts, abrasions, sores, bowel and the gut.

What should food handlers do?
All food handlers should follow the rules on good practice while at work:
1. Cover all cuts and wounds with a waterproof dressing.
2. Keep hair clean and tied back and if necessary covered.
3. Keep hands clean.
4. Wash hands properly and frequently.
5. Wash hands:
– Before starting work;
– Before handling cooked food;
– After going to the toilet;
– After handling rubbish and waste;
– After any cleaning activity;
– After blowing your nose, sneezing, coughing or touching your hair;
– After smoking.

What should food handlers not do?
1. Smoke in a food area.
2. Wear jewellery that cannot be adequately and easily cleaned.
3. Wear pieces of jewellery, or ornate jewellery with stones, that can fall into food.
4. Wear nail varnish or false nails.
5. Bite nails.
6. Cough and sneeze over food.
7. Taste food with fingers.
8. Lick fingers when picking up wrapping materials.
9. Pick or scratch nose.
10. Blow into bags to open them.
11 Touch hair or scratch head while handling food.