Is the food being prepared safely in a commercial kitchen and transported to your venue in a way that minimizes the risks of food poisoning?
Has the caterer and their staff been trained in safe food handling?
Does the caterer have public and product liability insurance so that if there is a problem, you are covered? Is the caterer’s staff covered for workers’ compensation, so that if one of their employees has an accident in your home, they are covered by insurance?
What is involved in becoming a Gold Licensed Caterer?
It is important to realize that a large number of caterers currently operating do not comply with important legislative standards. The Caterers Gold Licence Accreditation Scheme lays down the minimum standards and informs the public as to what standards are fundamental to catering business.
A GOLD LICENCE Caterer must have the following:
It is a legal requirement for all commercial caterers to have a Commercial
Kitchen for the preparation of food, adequate refrigeration for food storage,
appropriate facilities for the transportation of food and the handling of food
UP-TO-DATE AND RELEVANT INSURANCES
It is imperative that a caterer provides for the adequate protection of
consumers by taking out public and product liability and workers’
TRAINING AND/OR EXPERIENCE
GOLD LICENCE caterers must have or employ a senior person who has five
years experience within the hospitality industry, in food preparation or
catering management, or an employee who has a trade qualification in cooking.
Implementation of FoodSafe – Food Handler Training program.
The Accreditation Process
An Independent Accreditation Board has been established in each state to undertake the approval of Gold Licence Caterers. The Board consists of representatives for governing industry bodies and State Accreditation Sub-Committee. Restaurant & Catering Australia has a commitment to industry standards through the establishment of the Caterers Gold Licence Accreditation Scheme.