Or try the Food Handlers: Fitness to Work Guidance (1995) Joint DoH/Soc
of Occ Med publication. (Available from SOM)
rgds,
--------------------------------------------------------------------
Lorenzo Visentin
BSc(Hons), RN, SPOHN, MIOSH,
Group Occupational Health Manager
Directline: +44 (0)1432 362214
Directfax: +44 (0)1432 362421
Sun Valley Foods, HEREFORD, HR4 9PB
This email and the information it contains are confidential and may be
privileged. You must obtain the consent of the Risk/Plant Ops group
before sharing this confidential information with any other person
[inside or outside Cargill]. FAILURE TO OBTAIN SUCH CONSENT CONSTITUTES
A BREACH OF THE CARGILL PRIVACY POLICY.
-----Original Message-----
From: [log in to unmask]
[mailto:[log in to unmask]]
Sent: 20 November 2001 17:47
To: [log in to unmask]
Subject: Re: Food Handler Guidelines/Protocol
Stuart
You could do worse than to obtain a copy of:
Industry Guide to Good Hygiene Practice: Catering Guide
Published by Chadwick House Group Ltd.
Chadwick Court, 15 Hatfields, London SE1 8DJ
Tel: 0207 827 5882
ISBN 0 900 103 00 0
Cost is, I believe, around £3.60
Regards
Chris Packham
EnviroDerm Services
----- Original Message -----
From: Stuart Cooper
To: [log in to unmask]
Sent: Tuesday, November 20, 2001 4:47 PM
Subject: Food Handler Guidelines/Protocol
Dear All,
This is my first message to the group and it is great to be a
member of the site. From looking through the archives I have not
doubt that my membership is something from which I have a great
deal to gain and, hopefully, something to offer.
I am currently updating our catering staff health guidelines and
screening protocols. Our catering staff are just involved in
general food preparation and serving in restaurant and canteen
environments.
I wonder if anyway currently has any guidelines or protocols that
I could have a look at or any specific suggestions.
Thank you all for taking the time to read this. I hope that this
e-mail finds you well.
Best wishes,
Stuart.
Stuart Cooper,
Occupational Health Adviser.
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