Receiving and safe storage
Define ownership, expected evidence, monitoring and escalation before relying on this control.
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Food & Beverage / COHSEW knowledge
Food Service
Practical food safety for preparation, cooking, cooling, holding and service.
Objective
What this area means for safer, healthier and more responsible operations.
Food-service operations must convert complex hazard controls into simple, repeatable routines. COHSEW supports supplier receipt, separation, personal hygiene, time-temperature control, cleaning, allergen communication and verification in kitchens and catering environments.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Cross-contamination and allergen control
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Cooking, cooling, reheating and holding
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Cleaning, hygiene and supervisory checks
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Observe the complete service workflow
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Use simple limits and accessible records
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Coach teams on deviations and customer communication
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex food safety publications
Open official source ↗02FAO/WHO Codex AlimentariusCodex codes of practice
Open official source ↗03International Organization for StandardizationISO 22000 food safety management
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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