Handover Policy

All foods will be covered before transporting and handing over to the client with a suitable cover to prevent external contamination. •

Time of delivery should be agreed with adequate notice so that adequate food safety measures, including temperature control can be maintained prior to handover., any changes to these times should be communicated as soon as possible•

Where insulation boxes and ice packs are available these should be used to store food• High risk / high protein foods should be consumed within 2 hours over handover where provided hot. - Within 4 hours of handover where provided cold.

Sizzle may ask for a signature on receipt of goods.

Allergen Policy

Any allergen or dietary requirements and preferences must be communicated ahead of time. If no requirements are given, Sizzle will cater under the assumption that there are none. All boxes will be labelled and provide information on the following allergens: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).

We handle all allergens in our kitchen and cannot guarantee that our dishes are allergen-free

Food Policy Statement

Sizzle Catering Co Ltd accepts its legal duty to comply with the provisions of Regulations (EC) 852/2004, The Food Safety Act 1990, and all other subsequent or relevant legislation.

Sizzle Catering Co Ltd has designed and put in place a food safety management system based on the principles of Hazard Analysis Critical Control Point (HACCP) to ensure all practicable due diligence and the maintenance of high standards.

Sizzle Catering Co Ltd is committed to identifying potential food safety hazards and to implementing any control measures necessary to reduce the risks to our business.

In order to achieve this, the following conditions must be observed:

All food will be produced in accordance with this policy.

All food will be produced in hygienic premises under hygienic conditions.

Food contact surfaces and equipment will be kept clean and disinfected.

All employees must maintain a high standard of personal cleanliness and wear  protective clothing supplied at all times during their hours of work.

All food will be stored and processed under safe conditions and within the specified range of temperature according to statutory requirements and recommended approved guidance.

Employees must observe all Company Hygiene Procedures as detailed in the Safer Food Better Business Management System.