Rules and Regulations

In order to successful own and mange a catering business you will have to deal with an array of rules and regulations, outlined by the Restaurant & Catering Association.

Your catering business premises should be clean and in good repair, with adequate drinking water, pest control, lighting, ventilation, restroom, hand washing and drainage facilities.

The room in your catering business which food is prepared should have surfaces that are easy to clean and disinfect, with adequate facilities for washing food and equipment, storing food and removing waste.

   Food handlers should wear clean clothes and observe good personal hygiene. They should not     

       smoke when preparing food and should be trained in all areas of food hygiene.

Equipment, containers and vehicles used to transport food should be designed to be easy to clean and kept in a good state of hygiene. Vans will often need to be refrigerated if transporting cooked food.

Food hygiene law is rigorous and anyone wanting to successfully set up a catering business will have to think very carefully about where they set up and what equipment they buy.