As part of ceda’s ongoing efforts to provide relevant and useful information to the foodservice and catering industry as it navigates this difficult period, the organisation has completely redesigned its Members’ Technical Documents area.

It is hoped that the redesign will make it considerably easier for users to find the document that they need, quickly. The page has been divided between Technical Guidance Documents and Standard Contract & Advice Documents. The former has been split into categories; Equipment; Electrical; Gas; Solid Fuel; Refrigeration; Ventilation; Other Documents, whilst the latter contains Commercial, Project Management and Service and Maintenance information.

All documents have now also been clearly marked with last revision dates, meaning Members can rest assured they are reading the most up-to-date guidance.

Peter Kay, ceda Technical Support Advisor, commented, “We have developed a considerable number of guidance and standard documents over the last few years and whilst they have been available to download from the website, they were listed numerically which meant a member had to scroll through several pages to find what they wanted.  The new format makes it very easy to find any document”.

The majority of the documents are only available to ceda Members. However, a selection has been made publicly available. These range from guidance for catering operators looking to prevent cross contamination, chemical disinfection best practice and rinse temperatures for commercial dishwashers, to information regarding the decommissioning of a commercial kitchen.

• Guidance for Catering Operators: Commercial Dishwashers and E coli O157
• Guidance Document No. 16: Safe Rinse Temperatures in Commercial Dishwashers
• Guidance Document No. 27: Chemical Disinfection
• Guidance Document No. 30: Decommissioning a Commercial Kitchen

To request copies of the public documents, non-members should email Peter Kay at peterkay@ceda.co.uk