C: ii) Catering

You will need the following (it is advisable to have a sketch, and the dimensions of the premises, to assist you in your planning).

Customer Area (If applicable):  How many can it seat (covers), allowing room for customers to actually sit in the seats.  Is access suitable for the disabled?

Servery Area (If applicable): How do you access it to/from the kitchen?

Delivery Access:  Preferably into a delivery area near the kitchen.

Kitchen:  Is there sufficient room/electricity/drainage/plumbing/gas for Storage, Food Preparation, Refrigeration & Washing up areas.

Office:  Is there room to install an office (space), safe, computer, fax, filing cabinet.

Storage: The area must be secure for wine & spirit storage

Staff Changing room/ Rest Room?

Toilet Facilities for Staff and Customers (requirement vary to numbers, And may include provision of single sex facilities), including Disabled.

You will need to be able to equip your premises to a standard suitable to meet the requirements of the Food Safety Act, and that of your local authority Environmental Health Officer (EHO), and to comply with the Disability Act.

It is advisable to discuss your proposed business catering business, and premises, with your local EHO at a very early stage. 

Many requirements are common throughout the country, but some EHO’s have specific preferences and interpretations of the law, and it is advisable to discuss your plans in detail with them, before you commit yourself to any firm expenditure or contracts etc, as you have to have their approval before you can open!  

You will need to have an understanding of the Food Safety Act, and to have worked out a practical Flow & storage plan for your kitchen. Some authorities favour painted walls, others tiled or laminated.  Carpeted or wood floors are usually unacceptable.  Some authorities will allow wooden chopping boards to be used, others will not!  It can save you a lot of time, money and stress, to establish a good rapport with your EHO!!  Hopefully you will have a long and happy relationship with them.

You will also be required to demonstrate the ability to convey hot food/water to the customers in a safe manner, for both customers and staff.  (Carrying hot food up/down stairs used by the public is usually not acceptable) Lift Installers/Manufacturers

Generally all catering establishments will require in their kitchen the following suitable items, in addition to the food:

• Food Hygiene Certificate for all food handlers.
• Suitable storage for dry goods
• Suitable refrigeration for chilled & frozen goods
• Suitable Clothing for food handlers & staff
• Suitable Fire & Safety Equipment
• Suitable First Aid Equipment
• Records for monitoring temperatures, cleaning schedules, fire drills & equipment, Accidents, COSSH, HACCUP and Risk Assessments
• Hand Towels/Hand Driers/Soap Dispensers/Catering Waste Bins
• Pest Control Contract
• Chopping/Preparation Boards
• Sanitizer Spray
• Suitable Toilet facilities
• You will need to comply with the Disability Act