It is recommended that regular food handling training is provided to your food service staff.
Nutrifare will provide some additional guidelines to assist with the safe and effective handling of our food products.

In all cases it is important to establish a number of food safety controls to ensure that food storage and food retherm is being undertaken correctly.

It is the responsibility of the Food Service Manager to ensure that your staff are handling the products with due regard to food safety and quality controls.

Portion control designed during the menu planning stage, should be implemented by the Food Service Manager, where portion control checks should be be established to monitor your cost performance in this area.

Nutrifare can assist with training, planning food service logistics where required. Our standard rates for this service would apply.