Checklist for churches planning to introduce catering facilities

Food Hygiene Co-ordinator

If you are planning to introduce catering facilities you should appoint a Food Hygiene Co-ordinator, who should be available from the start until completion of the project, although thereafter there will be a monitoring exercise. This person may be the Property Convener, Halls Convener, or other existing Office Bearer.

Local Authority inspection

We recommend telephoning and arranging for the Environmental and Consumer Services of the Local Authority for your area to inspect church premises and provide guidelines on kitchen facilities. Also, ask their representative for the current leaflet on ‘Agencies Offering Food Hygiene Training' and, separately, a Food Premises Registration Form for completion, if appropriate.

Follow their instructions on any alterations required, which will probably be relevant to work surfaces, storage space, sinks, hand wash basin and cleaning schedules. (This is not a complete list but these are likely areas of concern.) This may have financial implications.

Arrange training

Food handlers will need to be trained and competent. Arrange a certificate course (Elementary Food Hygiene) by a Royal Environmental Health Institute of Scotland Licensed Trainer. More advice is available in teh Food Hygiene Training section above. Seek advice and guidance from the General Trustees in the first instance about REHIS courses being offered.

Ensure that standards are maintained

Regularly review all arrangements and food handlers to ensure appropriate food safety standards are being maintained.