Your catering challenge is very different to the one faced by a caterer in another sector.
For this reason, the Catering Mark standards handbooks have been tailored to each of the key sectors that currently hold the award.
What’s new in 2016?
Each of the Catering Mark sector-specific handbooks has been updated. All caterers will need to use the 2016 versions from now on. Here’s a quick guide to the changes.
Please click the links below to download the most relevant version of the Catering Mark Standards handbook.
- Standards Handbook – Hospitals [pdf, 4mb]
- Standards Handbook – Early years [pdf, 4mb]
- Standards Handbook – Schools [pdf, 4mb]
- Standards Handbook – Residential care [pdf, 4mb]
- Standards Handbook – Workplaces, cafes and events [pdf, 4mb]
- Standards Handbook – Further and Higher Education [pdf, 4mb]
As always, if you have any questions please do not hesitate to get in touch (firstname.lastname@example.org).
How do the standards work?
The Bronze, Silver and Gold standards are set by an independent Standards Committee, which is made up of industry experts from a wide range of sectors.
- The Bronze Catering Mark has fixed standards. These focus on removing harmful additives and trans fats from the menu, and ensuring that the majority of food available is prepared freshly. They also focus on assurances that meat is traceable and from farms that adhere at least to minimum standards animal welfare.
- The Silver and Gold Standards are assessed on a points system, rewarding spend on ethical, environmentally friendly and local ingredients, and for actions that make healthy eating easier.