Temperature Control

Although we do are upmost to cater exactly, sometimes there is food left over and especially during the hot weather when the food has been part of a buffet it is disposed of.

Where we understand that no one wants to see food waste, we   have to follow certain laws and guidelines and obviously we don’t want to make anyone ill.

Under current legislation the temperature control regulations are:

Cold food is allowed out side of the recommended 8 degrees for 4 hours and this includes preparation and transport. However the advice from the local environmental health officer for good safe practice is two hours. 

Cold food at particularly high risk include: Meat, Fish, Eggs, Pate

Hot food is allowed to remain hot (at least 63 degrees) for a maximum of two hours and then must be disposed of.

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