Our catering operations are an important part of our offer to our customers. CrossCountry is committed to the highest standards of hygiene and safety in respect of the purchase, delivery, storage, preparation, supply and handling of food products. In particular, it is committed to meeting the requirements of
- The Food Hygiene (England) Regulations 2006
- The Food Hygiene (Wales) Regulations 2006
- The Food Hygiene (Scotland) Regulations 2006
- Regulation (EC) 852/2004,
The company recognises that high standards are vital since:
- they ensure the safety of our customers;
- they ensure the safety of our staff;
- they safeguard the company's reputation and therefore the company's business interests;
- they ensure that the business is operated efficiently; and
- they enable the company to remain within the scope of the law.
- food production areas must be maintained to a high standard of cleanliness and food handled to ensure it does not become contaminated during its delivery, storage, preparation, service and distribution.
To achieve this, the following conditions must be observed:
- All employees must maintain a high standard of personal cleanliness and wear the correct protective clothing supplied at all times during their hours of work.
- Employees use correct equipment, and ensure temperature monitoring equipment is calibrated.
- All food will be stored and processed under safe conditions and within the specified range of temperature according to statutory requirements and recommended approved guidance
- Employees who are aware they are suffering from ANY infection or condition likely to cause food poisoning either directly or indirectly must report to their Manager immediately.
Hazard Analysis Critical Control Point (HACCP)
CrossCountry has designed and put in place a comprehensive risk based quality management procedure based on the principles of Hazard Analysis Critical Control Point (HACCP) recognised throughout the food industry to ensure all practicable due diligence and the maintenance of our high standards. These procedures include procurement, delivery, storage, preparation, service and distribution.