These Quality Standard Indicators have been devised to assist you in operating a smooth community meals service, and provide you with solutions to common problems.
If you are seeking solutions – including producing a specification for prime cooked meals for home delivery; producing new kitchen operating procedures; devising criteria that can reasonably be applied to a catering contractor; guidance that you can apply in seeking 'Best Value'; or some measures to enable you to benchmark against similar operations -then this document, which details a whole range of standards, will be of assistance.
The Quality Standard Indicators are a set of two guides covering:
- Prime Cooked Meals for Home Delivery
- Regenerated Frozen or Chilled Meals for Home Delivery
The guides detail the quality standards that should be demanded from suppliers, catering contractors, kitchen managers and drivers involved in the production and delivery of the meals.
Each guide covers the main aspects of the selected operation: staff training, menus, supplies of foodstuffs, storage of foodstuffs, food preparation, cooking and packing of food, delay or service of food and financial control. The indicators provide a target to aim for and a minimal acceptable standard, and a means of measurement.
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