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Food and Catering
Common Questions

Do I have to use a pre-vetted supplier off BBC?
If using an event or location caterer, then you must use a BBC pre-vetted supplier. Failure to do so could make you liable should something go wrong and/or they may not be paid. Any queries regarding this must go to BBC Procurement in the first instance.
 
 
What about venue caterers?
If a venue had in-house caterers which they insist you use, then they do not have to be off approved BBC list however you should still ask them about:
  • LA registration and inspection
  • Staff training
  • Food policy and HACCP
  • Public liability insurance (@£2-3 million)
 
How do I get a new prospective caterer onto list?
Speak to BBC Procurement if no-one else on list available or it is due to geographical or specialist requirements eg, dietary, religious, then it is not normally a problem to get them onto list.
 
 
Do all food businesses need to be registered with their LA?
Most food businesses will need to register all of their premises with their local authority before they open (or before starting to use new premises).
 
Food business operators whose establishments are required to be registered should approach the relevant local authority.  This also applies to mobile caterers.
 
 
What training do food suppliers need?
Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.  Those responsible for developing and maintaining the business's food safety procedures, based on HACCP principles, must have received adequate training.  The requirements for training should be seen in the context of the nature and size of the business. The operator of the food business is responsible for ensuring this happens.
 
 
What are the temperature controls for food?
Temperature control should be seen as a means of preservation, reducing the risk of food poisoning. High-risk and perishable foods may be contaminated by harmful bacteria that can multiply to dangerous levels if not stored under refrigeration.
 
High-risk foods are those that are high in protein e.g. cheese, meat, eggs, etc. The common food poisoning bacteria have difficulty multiplying and producing toxins at temperatures below 8°C. Also, the spoilage of food by bacteria and mould is reduced when food is kept below 8°C.
 
It can be seen that temperature control is a most important factor in preventing food poisoning. However, it should be remembered that refrigerators inhibit bacterial growth but do not kill bacteria so you must use your refrigerator sensibly. The regulations also require that any cooked food that is to be sold hot should be kept at or above 63°C.
 
It is recommended that any temperature checks undertaken be recorded. This will help prove to an inspector and others that the checks are being undertaken. Recording the temperatures could help form part of a due diligence defence should the need arise. High risk food eg, sandwiches, should not be kept at room temperature for any longer than 2 hrs.
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