date:Jan 23, 2019
e onus is on the operators themselves to make sure that the proper staff are trained, that they have audit systems in place and that these processes are adhered to, he added.
More than 2,400 checks on caterers were conducted last year, with establishments getting inspected at least twice a year. And in 2020, the NEA will have a gold, silver and bronze regime, which will look at the premises track record.
Currently, the agency also has a Food Hygiene Officer scheme, in which the larger premises