Glass Policy

Within catering, the use of glass cannot be avoided. However, in the event of any glass breakage, it is important that:

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• The Manager / Head chef is informed.

• Production and preparation cease where contamination is possible.

• All food products adjacent to the breakage are examined and if contaminated, discarded. A precautionary approach should be adopted, so if in doubt potentially contaminated products should be disposed of.

• All storage equipment or preparation equipment is examined

• The glass fragments must be carefully cleared up into a dustpan and transferred to suitable containers marked “broken glass take care.”

• All areas in the immediate vicinity should be wiped with a wet cloth including the under counter shelves and the floor. The wet cloth should then be discarded.

• The whole area must be inspected carefully and only declared clear by the Chef Manager prior to food production re- commencing.