Catering and Hospitality

Part 1 of Safe Hospitality provides general advice for the catering and hospitality sector and section 1.20 on Legionnaires' disease was revised in April 2011

Part 2 on kitchen equipment was revised in June 2012 to advise on standing on deep fat fryers, locating steam equipment and extract canopy cleaning frequency

Part 3 of Safe Hospitality deals with bars, pub cellars/ keg stores and cellar hatches

Part 4 of Safe Hospitality deals with room servicing and laundry rooms

Part 5 of Safe Hospitality deals with leisure areas such as pools, treatment rooms, gyms

Part 6 of Safe Hospitality deals with machinery and equipment more commonly found in larger premises

Part 7 of Safe Hospitality outlines some of the main health, safety and welfare laws

Simple Safety® is a series of practical tools in a rangeof languages for those with under ten staff