Food and Catering
General Caterer Responsibilities

• The caterer is responsible for the maintenance of good standards of food safety and hygiene, for ensuring compliance with the law and that established best practice is followed.
• The caterer will prepare and keep up to date a written statement setting out their policy and arrangements for food safety and hygiene.  Copies of the statement and all revisions will be supplied to the BBC and local environmental health department (local council) on inspection.
• The caterer will nominate a qualified competent member of staff to be in control of food safety and hygiene in the catering.
• Location caterers will nominate someone to be in control for each contract.
• The nominated BBC contact must be informed immediately if it is known that an enforcing agency is to visit a BBC Production or take any action in relation to the catering operation. Any written communication from or to an enforcing agency will be copied immediately to the BBC contact.
• Records required by the caterer policy and arrangements will be kept up to date and available for inspection on site at any reasonable time.

The records a Caterer should keep may include:

• LA registration documentation,
• LA inspection records
• HACCP (Hazard Analysis and Critical Control Point)
• Food safety/health and safety policy,
• Risk assessments
• Personnel
• Medical
• Training
• Temperature control records
• Cleaning schedules and records
• Follow up to internal or external audits

• Notified immediately to the BBC contact and
• Investigated in accordance with the caterers statement of policy and arrangements, with the results recorded and copied to the BBC contact.

The nominated BBC contact must be informed immediately by telephone and in writing of any suspected or confirmed case of food poisoning that could be due to the catering operation. The BBC contact should inform BBC Safety.

To assist in investigations of complaints, small samples of high risk foods must be held frozen for at least seven days.

All complaints relating to the catering operation must be recorded.

Records required by the caterer policy and arrangements will be kept up to date and available for inspection on site at any reasonable time.