ceda Guide: Best practice for the design and equipping of food preparation areas
Day: August 3, 2022
Technical Guidance Document #044
This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of food preparation facilities.
It includes details on:
- Regulations
- Cross Contamination
- Hazard Control
- Food Preparation
- Vegetable preparation
- Green vegetables and Fruit preparation
- Meat preparation
- Fish preparation
- Pastry preparation
- Hygiene and
- Waste
Published June 2022
Download Link:
Guidance Document No 44 - Best practice for the design and equipping of food preparation areas
ceda has the most comprehensive library of catering equipment and commercial kitchen technical documentation that you will find anywhere. We have a library of over 100 documents of importance to your business, exclusively available to ceda Members.
Find out more about becoming a ceda member and the full benefits of joining the industry’s premier trade association.
Restricted content
Day: August 3, 2022
Standard Document #C18
Insert company name (hereafter called the company) recognise the responsibility that we share with our suppliers, to buy materials and deliver our services in an ethical manner. As part of this commitment, we acknowledge our responsibility under the Modern Slavery Act 2015 and will ensure transparency within the organisation and with our suppliers of goods and services.
Published August 2022
Download Link:
Standard Document C18 - Modern Slavery Policy