The food service industry is facing many challenges around what Brexit will mean for our workforce, supply chains and inflation, as well as the increased scrutiny on outsourcing more generally. With that in mind, we’ve chosen the Restaurant and Catering sector as our consultancy focus for April.
There are approximately 85.000 restaurants and mobile food service enterprises in the UK, which is experiencing a period of growth.
UK Hospitality have released their Food Service Management (FSM) Market Report 2018 which states that access to labour, food price inflation and product availability were the greatest perceived risks of Brexit for the industry, with almost ¾ of companies surveyed noting them as key concerns.
European (EEA) workers make up an estimated ¼ of the 3 million workers employed by the Leisure and Hospitality Industry. Naturally employers are increasingly concerned about what Brexit means for them. So far, we have been told very little about the government’s proposals, and everything will depend on what, if anything, is agreed with the EU. Between 29 March 2019 and 31 December 2020 there will be a transitional period, where workers who are already in the UK will be able to apply for Settled or Pre-Settled Status. Employers are encouraged to make existing employees aware and support staff with the application process
Current EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. Having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers. However, whilst the safety of the food provided to the consumer is of paramount importance so is the health, safety and welfare of the employees and customers who use the service provided by the individual catering business. Accommodation and Food Services, Agriculture, Forestry and Fishing, Construction, Transport and Storage, Manufacturing and Wholesale and Retail Trade had statistically significantly higher injury rates than for all industries in 2016/17.
Over 90% of the FSM clients see health & Nutrition as important or critically important issues. On the back of that, many companies are also participating in the Government’s consultation on calorie labelling as they recognise the need to give customers the information to make informed choices about the food they eat when dining away from home.
With more than 500,000 cases of food poisoning being reported in the UK each year, with Campylobacter being considered as responsible for more than half of those, in turn leading to more than 100 deaths a year, a food safety management system is vital to ensure the risk of food poisoning being caused by poor food hygiene is minimised.
2016 research by Checkit has demonstrated that 61% of people refuse to visit any type of restaurant with a low food hygiene rating. On top of providing delicious meals and best-in-class service, a restaurant must care for the general environment it offers its customers
Our consultants have a broad and extensive range of experience over of the catering and hospitality sector including, hotels, restaurants, conference and banqueting, hospital and armed forces.
We can provide advice and training in the following areas, all of which are relevant to the restaurant and catering sectors:
- Food Safety
- Hazard Analysis and Critical Control Points (HACCP)
- Risk Assessment
- First Aid
- Fire Safety
- Health and Safety
- Control of Substances Hazardous to Health (COSHH)
- Manual Handling
Nigel Braybrooke, Training Manager and Consultant