The cost of getting it wrong

It doesn't matter whether you are a small café, a supermarket, a restaurant, a leisure complex or a hotel with multiple outlets, a hospital or a company canteen - the law applies. Does your business meet the FSA temperature control requirements?

The law now requires that, if you have food on your premises, you comply with Food Safety Legislation and HACCP guidelines.  Perishable products are subject to strict temperature requirements and this means constant monitoring of the storage temperature to ensure they remain in optimum condition.

Failure to do this can result in fines if you fail a food hygiene inspection or, at worst, legal action if a customer becomes ill.  No company can afford negative PR- your reputation suffers.

Whether you’re providing meals for customers or selling products for them to prepare themselves, the issues are the same – there’s no choice.