| gas-elec has started 2010 with the launch of a | | | | means that commercial catering establishments |
| commercial catering equipment division that is | | | | need to act now to ensure that they comply with |
| skilled to conduct gas and electrical safety | | | | the regulations. |
| inspections for restaurant establishments across | | | | Insurance companies have also taken a harsh |
| the country through their established network. | | | | approach to claims from this sector: research has |
| "We have carried out intensive research in the | | | | shown that more and more claimants are finding |
| industry and found that if you are part of the | | | | that insurance companies are denying unrelated |
| commercial catering trade and are involved with | | | | claims if the business does not comply with |
| the preparation and cooking of food, you're fully | | | | regulations. |
| aware of the problems associated with the repair | | | | "Remember that any commercial catering |
| and maintenance to the catering equipment that | | | | enterprise that employs more than five persons, |
| you use on a daily basis in your establishment," | | | | including the directors and managers, should have |
| says John Davidson, managing director of | | | | in place a formal safety policy, procedure and |
| gas-elec. | | | | arrangements documents or manual," concludes |
| John went on to say that "downtime needs to be | | | | John. |
| kept to a minimum: each hour that the business is | | | | When a business enterprise finally gets off the |
| closed equates to lost earnings and profit! And, | | | | ground or has been in operation for a significant |
| this is something that this business can ill-afford to | | | | amount of time, it is the legal duty of the |
| do." | | | | management team to look at the safe systems |
| Over the past few years the legislation regarding | | | | of work that operate in the kitchen or food |
| health and safety compliance in commercial | | | | service area to ensure that there are no persons |
| kitchens has changed dramatically. Changing work | | | | at risk. |
| regulations and different safe working priorities | | | | |