7 things you should know about your caterer

1) Safer food, better business

In January 2006 the Food Standards Agency introduced a management pack entitled 'Safer food, better business' to ensure that all catering businesses comply with regulations to ensure best practice. The management pack essentially keeps catering companies up to date with new legislation, ensures that staff training is implemented and recorded and most importantly ensures that procedures for safe food production are kept to.

2) Registered premises

Any good catering company will approach the local authority before setting up their operation, just as Jasper's do with every new site we open. Even if they don't under EU law, it is now a legal requirement to register your catering operation premises. This allows the local authority to inspect the registered premises, record a history of inspections, advise and assist with the operation and most importantly allows you, the customer, to feel confident. There is no good reason for a caterer not to register their premises.

3) Delivery vehicles

The delivery of products is an important part of being a caterer. At Jasper's we use our own registered refrigerated vehicles, which are open to inspection from the local authority. Our vehicles are cleaned and sanitised internally on a regular basis. Some caterers use standard vehicles, cars or we have even seen them use private hire taxis! None of these delivery methods are acceptable. Running your own registered vehicles is expensive but it is also essential in ensuring hygienic, high quality food and service.

4) Team training

Inside every catering operation the most important element in ensuring food is produced safely and to a high standard, is the production team. If the team are not well trained then without doubt the customer is at risk. At Jasper's not only do we have a full day's induction before team members even approach the kitchen, but we also ensure that our team members are trained in or hold a Basic Food Hygiene certificate, as required by law. It is this approach to staff training and support that has enabled us to attain our Investors in People status.

5) HACCP - Hazard Analysis Critical Control Point

HACCP is an internationally recognised and recommended system of food safety management. By following a HACCP system you ensure that any 'critical points' where food production problems or 'hazards' are highlighted and controlled. Once again this is another system that Jasper's uses to ensure best practice and high levels of hygiene and food safety. Any good quality caterers will embrace the HACCP approach both for the business operator and more importantly for the customer.

6) Reputable suppliers

At Jasper's we only use quality suppliers. By quality we mean that they abide by all legal requirements in operating their business and supply us with proof. They must provide quality and safe produce and have systems to ensure this is the case. They must have full traceability of products and hold all the relevant qualifications, licenses and insurances. In addition to this our suppliers must practice 'fair business' or partake in 'fair trade' activities to ensure growers and producers are treated fairly. What does this mean for you? That we don't do cheap and cheerful, but we do honest business, with excellent produce and service at fair prices.

7) Insurances and VAT

If you are dealing with any business, they are legally required to hold relevant insurances to protect themselves and the consumer. At Jasper's we can provide this information upon request. These insurances are not cheap but if a caterer cuts this corner what other corners are they cutting? The same goes with VAT: by law delivered catering should be VAT chargeable. If a caterer delivers food without charging VAT they are breaking the law and you the customer is part of that. So make sure your caterer is operating their business within the law.