Risk of that food hygiene standards being compromised leading to possible food poisoning to users of the campus restaurants / coffee shops.
The University ensures that we provide everyone with high quality and safe food. To help us to achieve this a Food Safety Management System based on the principles of Hazard Analysis Critical Control Points (HACCP) has been developed and implemented.
We recognise that our staff play an integral part in the production of safe, clean food and undertake to provide such information, training, and supervision as they need for this purpose.
There is also a homepage that lists the range of Health and Safety risks identified as relevant to the University's activities and facilities, together with information on the University's policies and arrangements on how these risks are to be managed and controlled.
