Hello, check the Interpretation Guide:
4.8.10
Where catering facilities are provided on the premises, they shall be suitably controlled to prevent contamination of products (e.g. as a source of food poisoning or introduction of allergenic material to the site).
Interpretation Catering facilities
Where the company provides a canteen or other food service (including food vending services) for members of staff, the kitchens and cold-storage areas need to be suitably controlled to prevent the contamination of products (e.g. by microbiological or allergen contamination).
It would be expected that, where catering facilities are provided, a study based on
HACCP principles will have been carried out and the risks identified will be effectively controlled. In particular, staff hygiene standards, cleaning, cross-contamination between raw and cooked foods, and storage conditions should be managed effectively. At the BRC audit there will be a basic inspection of the kitchen facilities. Catering facilities should be part of the site’s own internal audit or hygiene inspection programme.
In some operations (e.g. sites manufacturing a product with an allergen claim), specific allergens present a particular risk. These sites should specify any relevant company policies to confectionery- vending suppliers and catering facilities (e.g. a ‘no nut policy’ on the site due to the manufacture of ‘nut-free’ products).
Hope it helps, specially regarding the allergen management....
It would have to be a real disaster for an auditor to raise a NC here......
best regards,
Leila