We frequently receive questions on the areas below from caterers
- Animals in retail food premises
- Antibacterial soap and antiseptic wipes
- Boil water notice and food businesses
- Bread sold unwrapped
- Chickens and ducks - sale of
- Cling film - safe use
- Eggs
- Flooding of a food business
- Gloves
- HACCP
- Hand washing and food safety
- MenuCal
- Power outage in a food business
- Pest control
- Reusable containers and cups
- Salads and vegetables
- Salami - storage
- Shellfish Display Tanks
- Temperature control
- Water supply cut off
- Wooden chopping boards
- Vending machines