Queensland Clubs often have a policy guiding staff in the unlikely event of a bomb threat included in their induction program. Below are some suggested items to include in your policy.
This blog continues the discussion for Food Safety Supervisors on the equipment and facilities in food premises. Fixtures, fittings and equipment Fixtures, fittings and equipment must be adequate for the production of safe food and fit for their intended use. All fixtures, fittings and equipment must be properly designed, constructed, located and installed so that […]
From as early as 1838, licensees have had to display their name in a conspicuous spot outside the venue. At that time, the holders of publican‘s general licences and wine and beer licences were also required to keep a lamp with at least two burners over the door, burning from sunset to sunrise.
No matter what type of bar you work in, first impressions are crucial. We need to ensure that the bar presents well to the customer. To achieve this, it is important to be aware of basic requirements, appropriate hygiene and the application of correct standards by all staff.
If the chief executive or commission approves an application for a licence, the licensee will receive a licence document. Every licensee is issued with a licence document which contains the following information:
Facilities are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed so as to allow ease of cleaning. Facilities must also ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene, storage space and access to toilets.