Subject: In March 2001 the Food Standards Agency and the Department
of Health jointly launched Catering for Health, a guide for teaching
healthier catering practices. The document was produced by the British
Nutrition Foundation under the guidance of a steering group made up of
experts from the catering field. The primary audiences for this document
are lecturers and assessors of NVQ catering courses. However, it could
also be useful for degree course catering students, or chefs and caterers
involved in a wide range of catering settings.
Date: 20030124 Published on 24th January 2003
Date modified: N/A
Author: John Dyson, independent consultant; 3 Taylors Close, Holtby, York.
YO19 5UU
Title: Catering for Health
Description: Report on promotion of Catering for Health to catering
training awarding bodies, catering and catering supplies companies,
professional and trade associations was by John Dyson, an independent
consultant
IARN: SA000
Category: Health, nutrition and care/ Safety/ Food safety
Identifier:
Source: Catering levels, Chefs and Lecturers
Coverage: United Kingdom
Updating frequency: N/A
Format: Book
Language: English
Rights: Available
Publisher: Food Standards Agency
Contact: Jenny Woolfe (jenny.woolfe@foodstandards.gsi.gov.uk) Tel: 020 7276 8914