A gluten-free Christmas: Understanding and Catering for Coeliac Disease

Image shows colourful chopped vegetables on a chopping board, including red chillies, green spring onions and white leeks, alongside a chef's knife
Max Saeling on UnSplash

Following a discussion on This Morning on Tuesday, the topic of catering for individuals with coeliac disease during the festive season has gained significant attention – and not all for the right reasons. Whether you’re cooking for your loved ones at Christmas, or working in a professional setting, catering for those with dietary requirements is such an important aspect of food safety and, when handled properly, can be done with little impact on the food you serve this festive season.

What is Coeliac Disease?

Coeliac disease is an autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Unlike food allergies, coeliac disease can cause severe long-term damage to the digestive system. Even trace amounts of gluten can provoke an autoimmune response, making strict dietary adherence essential. Understanding this distinction is key to catering for those with coeliac disease during Christmas.

The high level of gluten in processed foods poses a significant challenge. Gluten is found in wheat, rye and barley, with wheat flour being commonly used in food production. Wheat flour is not just in bread, pasta, and pastries but is also used as a thickening agent in sauces and a coating in processed snacks. When planning a gluten-free Christmas menu, it’s vital to check ingredients for hidden gluten sources – it should be highlighted as an allergen in the ingredient list.

Cross-contamination with gluten

Cross-contamination in domestic kitchens can easily occur when gluten-free foods come into contact with gluten-containing foods. This can happen through shared utensils, cutting boards, or even toasters and air fryers. Understanding and preventing cross-contamination is crucial in a gluten-free kitchen.

If a guest has asked you to keep your house free from gluten, they are likely concerned about the effects of consuming even small traces of gluten. That is not to say that they think you have poor hygiene standards – cross-contamination happens more than you imagine in most domestic kitchens.

When baking or cooking in the oven, place gluten-free items on the top shelf to prevent crumbs or particles from gluten-containing foods above from contaminating them. Deep-fat fryers previously used for gluten-containing foods should be avoided, as they can be a significant source of cross-contamination.

Catering for a gluten-free Christmas

Creating a gluten-free festive menu doesn’t mean compromising on tradition or taste. When planning your festive menu, start with fresh, whole foods like meats, vegetables, and fruits, which are naturally gluten-free. Traditional roasts, such as turkey or ham, are excellent choices for the main course. Be cautious with processed foods; hidden gluten is often found in sauces, dressings, and seasonings. Reading labels is crucial, as gluten can lurk in unexpected places.

For stuffing, explore alternatives like quinoa, rice, or gluten-free bread, enhancing them with herbs, chestnuts, and gluten-free sausage meat for flavour. Gravy can be thickened with cornflour or a gluten-free flour blend instead of regular flour. Desserts don’t need to be a challenge either; gluten-free flour can be used in your pudding and pies, and many supermarkets offer gluten-free mince pies and Christmas pudding options.

Serving a gluten-free Christmas dinner is as much about the presentation and communication as it is about the cooking. For starters, consider options like stuffed mushrooms or the classic prawn cocktail. When it comes to the cheese board, traditional crackers can be replaced with gluten-free alternatives, cucumber slices, apple wedges, or gluten-free crispbreads.

Most beverages are gluten-free, with the exception of beer which is usually brewed with wheat, but it’s always good to double-check, especially with flavoured spirits or pre-made cocktails. Importantly, communicate with your guests about the gluten-free options available, and don’t hesitate to ask them directly about their dietary needs and preferences.

For those looking to deepen their understanding of coeliac disease and gluten-free catering, resources such as Coeliac UK provide invaluable information. Additionally, we offer comprehensive courses on food allergies and intolerances, equipping you with the knowledge to cater safely and confidently.

Cross-contamination: How to avoid it in food preparation and handling

Image shows chopping board, full of chopped vegetables including red peppers, green spring onions and leeks, and a large chefs knife
Photo by Max Saeling on Unsplash

Understanding and implementing proper food safety practices is key to safeguarding both your customers’ well-being and your business’ reputation. A crucial aspect of this is preventing cross-contamination, a widespread risk that can lead to serious health issues and legal complications. Here, we will explore what cross-contamination is, the various types of contaminants, the associated risks, and, most importantly, how to prevent it.

What is food cross-contamination?

Cross-contamination occurs when biological, physical, chemical, or allergenic contaminants transfer from one source to another, posing significant health and safety risks, especially in businesses involved in the storage and preparation of food.

Types of contamination

Biological contamination

Biological contamination involves the presence of harmful microorganisms that can compromise food safety and human health. The main types include:

Bacteria

Bacteria are microscopic organisms that can lead to food poisoning. Common sources of contamination include undercooked food, improperly cooked raw meat, unpasteurized milk, and inadequate fruit and vegetable preparation. For example, salmonella bacteria, residing in the intestinal tract of animals, can contaminate meat when the animal is infected.

Viruses

Viruses in food can cause diseases, often resulting from undercooked seafood or contaminated raw produce. Viruses may also be introduced by infected food handlers. As an example, Hepatitis A is an example of a virus that can contaminate food, if the food handler is already infected.

Parasites

Parasites can enter the food supply through various means. Some parasites come from the soil, contaminating fresh produce, while others, like tapeworms, are transmitted through direct contact with animals and food. One example is soil-borne parasites, which can contaminate fresh produce, posing a risk to consumers.

Prions

Prions are infectious agents formed from misfolded proteins. They pose a high risk of neurodegenerative diseases if contracted. A well-known example is ‘mad cow disease,’ which originated in cattle and transferred to humans through contaminated meat.

Physical contamination

Physical contamination occurs when foreign objects inadvertently enter food, posing potential harm to consumers. Common sources and examples include:

  • Packaging materials: Pieces of plastic, glass, or metal from packaging processes
  • Equipment parts: Breakage or wear and tear of equipment used in food processing
  • Foreign objects: Insects, hair, or other extraneous matter that may find its way into food during handling

Physical contamination can present choking hazards and other serious health risks.

Chemical contamination

Chemical contamination involves the presence of harmful chemicals or toxins in food, whether natural or artificial. Common sources and examples include:

  • Pesticides: Transfer from the soil where food is grown or during the manufacturing process
  • Cleaning products: Residues from improperly cleaned surfaces and utensils
  • Food additives: Improper use or contamination during the manufacturing process

Chemical contamination can lead to poisoning, and its effects can be severe and challenging to treat.

Allergenic contamination

Allergenic contamination occurs when allergens find their way into foods that shouldn’t contain them. The most common allergens include peanuts, tree nuts, milk, eggs, soy, wheat, fish, and shellfish. For those with allergies, even tiny traces of these allergens can lead to adverse reactions. The most common sources of allergenic contamination include:

  • Shared equipment and surfaces when not adequately cleaned between uses
  • Improper storage practices where allergens are stored near items they shouldn’t come into contact with, leading to cross-contamination
  • Insufficient handwashing and cleaning practices, which can lead to cross-contamination after handling allergenic ingredients into dishes which should be allergen-free
  • Using the same cooking methods, for example, using the same cooking oil for gluten-free chips that has been used for battered fish

Food businesses should take every precaution to avoid cross-contamination in food preparation and handling to protect customers with food allergies. There are several ways to prevent cross-contamination with allergens, including:

  • cleaning utensils before each usage, especially if they were used to prepare meals containing allergens
  • washing hands thoroughly between preparing dishes with and without certain allergens
  • storing ingredients and prepared foods separately in closed and labelled containers
  • keeping ingredients that contain allergens separate from other ingredients

If you can’t avoid cross-contamination in food preparation, you need to inform customers that you’re unable to provide an allergen-free dish.

Understanding these types of contamination is the first step in creating effective prevention strategies. Food handlers must be vigilant to ensure the safety and well-being of consumers by addressing each contamination type appropriately.

Where cross-contamination can occur

Food-to-food contamination

Contamination between food items is a recurring risk, particularly when handling raw and ready-to-eat foods in close proximity. This occurs when harmful microorganisms are transferred from one food item to another, often through contact between raw and cooked foods, where juices from raw meat come into contact with ready-to-eat items. Shared utensils can also be a common cause when food handlers use the same chopping board or utensils for both raw and cooked foods.

Person-to-food contamination

Food handlers, while crucial in preventing contamination, can inadvertently become sources if proper hygiene practices are neglected. Common scenarios include inadequate handwashing, leading to the transfer of bacteria and viruses from the food handler to the food, as well as when food handlers are working while ill. This can lead to the introduction of harmful microorganisms into the food, especially in the case of viruses.

Object or surface to food contamination

Surfaces and objects in a food preparation environment can serve as breeding grounds for contaminants, posing a risk when they come into contact with food. Untidy workspaces can lead to the accumulation of contaminants on countertops, chopping boards, and equipment. Inadequate cleaning can also be a cause when not thoroughly sanitising surfaces after handling raw meat or other potentially contaminated items.

Food serving

Serving food to consumers introduces its own set of potential contamination risks. Using the same serving utensils for different dishes can transfer contaminants, as can failing to adequately sanitise surfaces between servings.

Cleaning processes

While cleaning is pivotal for maintaining hygiene, improper cleaning processes can inadvertently lead to contamination. The use of cleaning agents that are not food-safe may introduce chemicals into the food preparation area. Furthermore, if surfaces and utensils are not sufficiently rinsed after using cleaning products, they can leave a residue, contributing to contamination.

The risks of cross-contamination in food

Foodborne illnesses

One of the most immediate and common risks of cross-contamination is foodborne illnesses. When harmful microorganisms such as bacteria, viruses, parasites, or prions are transferred from contaminated sources to food, consumers are at risk of developing illnesses. Common symptoms of foodborne illnesses include nausea, vomiting, diarrhoea, abdominal pain, and, in severe cases, hospitalisation.

Legal consequences

Failing to prevent cross-contamination can have serious legal implications for food businesses. Adherence to food safety standards and regulations is not only a moral obligation but a legal requirement. If a business is found negligent in preventing cross-contamination and subsequently causing harm to consumers, it may face legal action, including fines and potential closure.

Reputation damage

Cross-contamination incidents can significantly damage the reputation of a food business. News of foodborne illnesses linked to a particular establishment can spread rapidly through social media and reviews, leading to a loss of customer trust. A tarnished reputation may take a considerable amount of time and effort to rebuild, affecting customer loyalty and business sustainability.

Consumer health risks

Certain groups, such as pregnant women, elderly people, and individuals with weakened immune systems, are at higher risk of severe health consequences resulting from cross-contamination. For example, listeria infection, a type of bacterial contamination, can lead to miscarriage in pregnant women. Negligence in preventing cross-contamination not only jeopardises the health of the general population but poses greater risks to vulnerable groups.

Financial impact

Dealing with the aftermath of a cross-contamination incident can have a significant financial impact on a food business. Costs associated with legal battles, compensations, increased insurance premiums, and the need for extensive corrective measures can place a heavy financial burden on the business, potentially leading to financial instability.

Operational disruption

In very serious cases and usually, as part of a broader set of operational issues, discovering cross-contamination issues may call for the temporary closure of a food establishment for thorough cleaning, disinfection, and corrective measures. This operational disruption can result in financial losses, staff inconvenience, and a decline in customer confidence.

How to prevent cross-contamination in food

Preventing cross-contamination is essential in maintaining food safety standards in any professional kitchen or food-handling environment. Comprehensive practices and adherence to guidelines significantly reduce the risk of harmful microorganisms or substances transferring from one source to another. Here are key measures to prevent cross-contamination in your food business.

Ensuring proper food storage is a fundamental step in preventing cross-contamination. Raw and cooked foods should be stored separately in the refrigerator. Raw meats, poultry, and fish must be placed on the bottom shelf to prevent potential drips onto other items. Additionally, utilise airtight containers to seal and separate different food items, preventing the spread of bacteria and odours.

When it comes to utensils, it’s good practice to designate them for specific tasks, however, this doesn’t need to be the case when thorough cleaning practices are maintained. In large businesses, separating utensils can maintain a clear system for all team members. Implement a colour-coded system for utensils, chopping boards, and other tools to easily identify those used for raw and cooked foods. Establish a rigorous cleaning routine for utensils, ensuring they are thoroughly washed after each use to prevent cross-contact between different ingredients.

Maintaining cleanliness in the food preparation area is essential. Regularly clean and disinfect surfaces, especially those in direct contact with food, to eliminate potential contaminants. Immediate disinfection is crucial after surfaces come into contact with raw meat or other potential sources of contamination. Regularly audit cleanliness standards to identify and rectify potential issues promptly.

Hand hygiene is a fundamental preventive measure. Emphasise the importance of thorough hand washing for all individuals handling food. Encourage staff to wash their hands frequently, especially after handling raw ingredients. Provide easily accessible handwashing stations with soap and disposable towels. Consider the use of disposable gloves, changing them regularly to prevent the transfer of contaminants.

Implement safe shopping practices to prevent cross-contamination before reaching the kitchen. Use separate bags for raw meat to avoid bacterial contamination. Regularly replace plastic bags and promptly discard any with meat juice spillages. Ensure that shopping bags designated for raw meat are cleaned and sanitised regularly.

Following food safety regulations is non-negotiable. Adhering to strict guidelines for covering raw and opened food products, keeping them separate from sealed or ready-to-eat items, and storing meat and fish on the bottom shelf of the fridge are crucial practices. 

Education and training are key components. Ensuring all staff members are thoroughly trained in proper food handling techniques, with regular refresher courses, reinforces best practices and addresses emerging issues. Our Level 2 Food Hygiene course provides team members with a foundational understanding of food safety, covering topics such as cross-contamination, personal hygiene, and safe food handling practices. The Level 3 Food Hygiene course, designed for supervisors and managers, offers a more in-depth exploration of these topics, providing the necessary knowledge to implement and oversee robust food safety measures within the establishment.

Monitoring and enforcing hygiene practices are ongoing efforts. Regular audits help identify and rectify potential sources of cross-contamination, and enforcing hygiene procedures can ensure staff are constantly aware to minimise the risk of cross-contamination.

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling potential hazards. Develop and implement a HACCP plan tailored to your specific food handling processes. This involves analysing each step of food preparation, identifying critical control points, and establishing procedures to ensure food safety at each stage. Regularly review and update the HACCP plan based on changing circumstances and feedback.

By understanding the risks, adhering to food safety guidelines, and implementing preventive measures, you can contribute to creating a safe and hygienic environment for both your customers and your business. Stay informed, stay vigilant, and prioritise food safety at every stage of your food handling process.

Frequently asked questions

What are the main causes of cross-contamination in food?

The main causes of cross-contamination in food are typically associated with the transfer of harmful microorganisms or substances from one source to another. This can occur through various means, such as when raw meats come into contact with ready-to-eat foods, leading to the transfer of bacteria. Additionally, using the same chopping boards, knives, or utensils for both raw and cooked foods can contribute to cross-contamination. Inadequate hand washing or handling food without proper protection further increases the risk of introducing contaminants.

How do you avoid food cross-contamination?

Avoiding food cross-contamination involves implementing several proactive measures. To prevent bacterial transfer, it is crucial to store raw meats separately from ready-to-eat items. Using separate utensils, chopping boards, and knives for raw and cooked foods helps avoid cross-contact. Regular and thorough handwashing, especially after handling raw ingredients, is a fundamental practice. Considering the use of disposable gloves and changing them regularly adds an extra layer of protection against contamination.

How do you prevent cross-contamination in food storage?

Preventing cross-contamination in food storage requires careful attention to practices. Covering raw and opened food products and storing them separately from sealed or ready-to-eat items is essential. Storing raw meats on the bottom shelf of the fridge helps avoid drips onto other ingredients, and sealing containers securely prevents the spread of bacteria and odours between different food items.

Can cross-contamination occur during delivery?

Yes, cross-contamination can occur during food delivery if proper precautions are not observed. Inadequate temperature control during transportation can lead to bacterial growth, and rough handling or contact with unsanitary surfaces during delivery can introduce contaminants.

Can cross-contamination occur during serving?

Cross-contamination can occur during serving if proper processes are not followed. Using the same serving utensils for different dishes can transfer contaminants, and failing to sufficiently sanitise surfaces between servings can contribute to cross-contamination.

Can cross-contamination occur during cleaning?

Yes, cross-contamination can occur during cleaning if proper hygiene practices are not maintained. The use of cleaning agents that are not food-safe may introduce chemicals into the food preparation area, and leaving residue from cleaning products on surfaces or utensils can contribute to contamination. It is crucial to follow rigorous cleaning procedures to maintain a safe and hygienic food handling environment.

Can cross-contamination cause food poisoning?

Yes, cross-contamination is a common cause of food poisoning. When harmful microorganisms are transferred from contaminated sources to food, consumers are at risk of developing foodborne illnesses with symptoms ranging from mild discomfort to severe cases requiring hospitalisation.

Is cross-contamination dangerous?

Yes, cross-contamination is dangerous as it poses significant risks to public health. It can lead to foodborne illnesses, legal consequences, reputation damage, financial impact, and operational disruption for food establishments.

Is cross-contamination difficult to prevent?

While preventing cross-contamination requires diligence and adherence to proper procedures, it is not inherently difficult. With thorough education, training, and the consistent implementation of food safety measures, businesses can significantly reduce the risk of cross-contamination and ensure a safe food handling environment.

Our Customers: KSB Recruitment

Safer Food Recruits – Providing quality candidates for catering and hospitality

Birmingham based Catering and Hospitality Recruitment agency KSB Recruitment established by Dawn over 30 years ago. Dawn’s experience in the industry drove her to create an agency that operated differently, offering flexible, tailored solutions for both businesses and candidates.

To this day, KSB pride themselves on offering an outstanding service to both clients and candidates. Being able to send fully trained staff to a client’s establishment is a key part of that service, demonstrating their commitment to providing high quality candidates who can fit neatly into existing teams with high service standards and customer service skills.

We asked Dawn why she wanted to work with us: ‘The Safer Food Group was recommended to us and I was really impressed by what they had to offer. The ease of access for our candidates to undertake the training was a key point for me. Our candidates are busy people and we needed a course that wasn’t too complicated or that took too much time for them to complete; we also needed to ensure they were well equipped with the knowledge to undertake a role where food hygiene is of the utmost importance’

If you are looking for quality talent to support your Catering or Hospitality business, contact Dawn and the team at KSB Recruitment.

Our Customers: Care South

Safer care: providing food, fun and friendship

Care South is a not-for-profit charity and leading provider of quality nursing, residential and dementia care, with 16 care homes as well as Care at Home services, across the south of England.

Care South chose The Safer Food Group to help ensure staff were trained to a high standard, requiring a quality accredited course.

“We know that our residents have led rich and fulfilling lives and we want to keep it that way and ensure there is plenty of food, fun and friendship along the way.

As a Care Provider, we wanted to access Accredited L2 & L3 Food Hygiene and Allergen courses for our catering staff.  Quite a bit of online research took place and The Safer Food Group caught our eye. 

We reviewed the courses and found them informative and engaging.  Marcus and Nick kept us focused throughout the learning process, which we enjoyed.  We knew this would suit our staff group.

The Safer Food Group ticked all the boxes in providing quality, accessible courses at a cost that suited us.  Options to bulk buy courses at discounted prices gives us flexibility to meet the needs of the business.  The platform dashboard is clear and easy to use and the team at customer services are always happy to help and very responsive to emails.

The comfort, safety and well-being of our residents is of paramount importance to us and care is at the heart of everything we do. Making sure are staff are trained to help them do their job to the best of their ability makes this possible.”

Our Customers: Smith’s Community Support

Safer Communities – How CICs are empowering volunteers through training

‘It was the best of times, it was the worst of times’… whilst the pandemic has been incredibly tough, it has also shone a spotlight on some brilliant volunteer work, undertaken by teams and individuals within communities across the UK, working hard to support community members who need some extra help. At The Safer Food Group, we are very lucky to work with some of these fantastic groups and organisations – including Smith’s Community Support in Ayr.

Smith’s Community Support is a drop-in centre and café, created by Agnes Smith and her team to provide a hub for those who need support and advice, cake and cuppa or just a chat and friendly face. Smith’s Community Support is based within the Tsukure Hub CIC, itself an innovative community project which takes a creative approach to engaging local people and giving them the opportunity to learn new skills. The centre has had many roles during the last year, including a food redistribution point, a cookery school for families on low budgets, an advice centre and a space for community members to volunteer and learn in a working kitchen environment.

The centre is financially self-supporting, running regular fundraising activities in order to continue providing its essential services – which is why The Safer Food Group were keen to help with training courses to enable the volunteers work safely in the kitchen. Once Agnes had tested our courses for herself, she set her team the task of passing their Level 2 Food Safety and Allergy awareness courses. These courses not only enable the team to operate safely within the centre, but they also provide accredited certificates for the volunteers to demonstrate their skills as they seek paid employment.

Like many volunteer organisations, Smith’s and Tsukure have grasped the opportunity to give something back to their volunteers, by focussing on the employment and life skills that they can pass on. We wish Smith’s Community Support , Tsukure Hub CIC and all our voluntary sector partners the best of luck with everything they do, and hope they can continue with the vital work they are doing in rebuilding and strengthening their community.

Our Customers: Farmhouse Biscuits

Safer Food manufacturing

Diversification from agriculture into food production and retail feels like a very modern way for farming businesses to adapt and thrive. However, the McIvor family of Higher Oaklands Farm spotted this opportunity in the 1960s, when Farmhouse Biscuits was born.

Growing successfully from tiny roots, Farmhouse Biscuits still operates using the same family values and traditional methods – and the manufacturing business has also embedded a culture of food safety, and a dedication to the wellbeing of its 300-strong team. The staff tell us it’s a great place to work, and their hard work is reflected in a Grade A+ Certification to the BRC Global Standard for Food Safety, for continuous  improvement in food safety, hygiene and quality procedure.

Carel van Bentum, Facilities Manager of the Lancashire based production facility explained how Safer Food Group training is woven into the working lives of their team members. Food Safety and Allergen Awareness are tackled as part of a comprehensive induction programme for new staff. Making use of the flexibility of Safer Food Group training, courses are delivered both online and with the help of tutors in a classroom setting.

And Safer Food Group systems benefit the management team too. Carel can keep a track on learners’ progress, as well as spotting certificates due for renewal using the admin system in his business account – vital when you have a big team to support.

It’s always rewarding to play a small part in the success of a brilliant business – and we love supporting Carel and his team almost as much as we love eating their biscuits! Why not visit their shop and make sure you’re stocked up for National Biscuit Day (yes, really!) on 29th May?

Our Customers: Jilly’s Cupcake House

Home based baking business

In our third post looking at food safety training from the perspective our customers, we talk to Jilly Shah, of Jilly’s Cupcake House, whose charity cake baking turned into a business more than 5 years ago. Jilly started raising money for the A-T Society in 2015, but as orders flooded in, her hobby became her business.

It was at this point, Jilly told us, “I realised I needed to get professional and get Level 2 Hygiene certified. I found the Safer Food Group in a Google search and I’m so glad I did. Studying the course videos gave me so much encouragement and motivation. Not to mention how entertaining Marcus and Nick were throughout the course; it was so enjoyable!

Completing the course helped me so much in my business. I run my bakery from home, so all the tips and guidance I learnt from the course really helped me to transform my home bakery into a professional environment.”

As someone affected by A-T, Jilly continues to run her business with all profits going to the A-T society. We’re glad we have helped just a little in Jilly’s journey, and wish her lots of baking success in the future.

Our Customers: Case and Brewer Fish and Chips

Takeaway Restaurant

Established in 1963, this independent chippy on the South Coast prides itself on quality – and this is reflected in their customer service, their 5 star hygiene rating – and of course their food! Staff training has changed significantly since those early days, but has always been a key factor in getting things right for their customers.

David, the shop owner told us, “When our local authority originally introduced food hygiene training, it was face to face – we rearranged rotas and spent afternoons in the classroom to get our certificates. Whilst it was great to know our staff were competent, it was always tricky arranging sessions around opening times.

Using Safer Food Group online training has be great for us – it’s much easier to fit in around shifts, and the video lessons feel similar to the classroom course we used to take. The SFG website gives us an up to date record of our staff training, which helps keep a track on our seasonal staff, and all the courses we need are available in one place, including the Level 3 Supervisor, Health & Safety and Allergy Awareness courses.”

Case and Brewer are justifiably proud of their team’s achievements; if you manage a trip to beautiful Dorset this summer, why not pop in and enjoy some freshly cooked fish and chips and some great customer service.

Our Customers: Nottingham Moderns Rugby Club

Volunteer led sports club

NMRFC is a community based rugby club with a thriving youth and minis section. The club started using Safer Food Group training courses when their Sunday morning catering team grew to meet the needs of their increasing membership. We spoke to Clare, their Catering Manager to understand the impact that SFG training has had on the club.

“On a Sunday morning, we feed our hungry kids and their parents with bacon and sausage sandwiches – it keeps them happy and helps us raise money to maintain the club. Originally, a handful of mums and dads would come in and cook while their kids were playing, but as our membership numbers grew, it became obvious that we needed to set up our catering operation properly – and that included getting a bigger, trained volunteer team.

It is always tricky asking volunteers to take on additional tasks like training – they already dedicate lots of spare time to the club, so we needed a training course that was thorough but quick, that they could fit in when it suited them. Our first volunteers took their SFG Level 2 Food Hygiene courses in 2012, and we’ve used them ever since. Having a group of trained volunteers helps us to spread the load, and we know we’re not taking a risk with the safety of the food we feed the kids.”

The club has also used HACCP and Allergen courses, to make sure their kitchen processes are in order, and have consistently received 5 star hygiene ratings ever since they registered as a food business a decade ago. We hear the kids are delighted to be running around the field again on a Sunday morning – good luck NMRFC!