kitchen staff at MKB Catering consists of dedicated food enthusiasts with
varying degrees of culinary training. They will serve you throughout the
duration of the event and will ensure all your needs are met.
Food will only be brought onto the site once suitable storage facilities are
(b) Our vehicles
used for delivering food to the site will be fit for the purpose
(certain products may require particular conditions for delivery i.e.
(c) Our food
containers will be clean and capable of protecting food from the risk of
contamination. We do not use cardboard or wooden boxes as they are not
suitable containers for foods which are ready for consumption.
facilities will adequately protect the food and will be capable of
maintaining safe temperatures for high risk products.
Separation or raw and cooked foods.
from risk of contamination.
suitable for product i.e. refrigeration/insulated containers.
(d) Condition of
facilities for storing equipment and crockery which must be undercover and
off the ground.
All high risk products will be kept below 8°C or above 63°C.
(b) The amount of
high risk food on display will be kept to a minimum.
(c) The delay
between preparation, storage and service of products will be kept to a
minimum. For practical purposes low risk food e.g. vegetables can be
prepared in advance.
(d) We have a
probe thermometer to check internal food temperatures.
All raw and cooked foods are kept separate at all times.
(b) We use
separate knives, utensils and chopping boards for raw and cooked foods.
(d) Strict adherence to highest possible standards of personal hygiene are maintained
(a) We have suitable hand washing facilities for the sole use of all food handlers.
(b) We ensure that hand washing takes place after the following:
prior to commencing food handling duties;
after handling raw foods;
after use of the toilet;
prior to handling high risk foods;
after each break;
after sneezing, coughing, blowing nose or touching hair;
after handling rubbish.
(c) Clean, washable, protective over clothing are be worn by food handlers.