Catering on Campus - Best Practice Guidelines

09 Nov 2009

Advice and requirements from Mike Shore-Nye, Director of STARS

The University of Manchester wishes to ensure that catering on campus is delivered in a safe and professional manner, by reputable suppliers who are able to demonstrate best practice. As the University Director responsible for Food Safety across the campus, I am drawing your attention to the following advice and requirements.

Catering for events

• When procuring catering please ensure you are using a reputable supplier who is on the current University nominated supplier list which can be found on the CuPID supplier database, under Catering Supplies & Services.
    
• The University nominated list will be reviewed on an annual basis by the Directorate of Sport, Trading and Residential Services.

• Members of staff (individually or on behalf of their work unit) MUST NOT undertake any catering of their own. By doing so they will be putting themselves and the University at risk. Serious contraventions of food safety legislation can result in the possibility of a £20,000 fine, and/or six months' imprisonment.  

• Certain buildings have existing commitments with caterers and only these caterers have the right to serve in these areas:
    
  -  Barnes Wallis, Renold Building, Staff House, MIB, University Place, John Rylands Library, Deansgate - FoodOnCampus
    
  -  Christie's Bistro, Whitworth Corridor, Council Chamber - RW Bespoke
    
  -  Hickman’s – Catering Academy
    
  -  Whitworth Hall – FoodOnCampus, RW Bespoke, Heathcote's Outside, Chapman Holmes

Catering operations within the University

When procuring catering operations for use within the University, the following must be considered by colleagues:

• FoodOnCampus are the University 'in house' catering team and are there to help. Please call Jassentha Freeman on 52751, or Linda Durkin on 64083.
    
• Should you wish to use an external supplier, the Procurement Office will manage this process for you. This will ensure that the necessary insurance, health & safety and food safety provision and financial regulations are adhered to and that a formal contract is in place to enable you to manage the operator.
    
• Under no circumstances must you undertake the management of a catering outlet without having been through the procurement route or engaged FoodOnCampus.
    
• Should you use an external supplier, you will be responsible for ensuring compliance of that caterer during the term of the contract. This will include clear evidence that the following has been conducted:
    
  -  Audit of the caterers risk assessments and health & safety procedures
  
  -  Audit of the caterers HACCP and food safety procedures
    
  -  Good employment practices
    
  -  Audit of accounts

Mike Shore-Nye
Director of Sport, Trading and Residential Services

July 2009