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Top 10 tips to reduce catering insurance

14 March 2005
Top 10 tips to reduce catering insurance
  • Implement a hazard awareness training programme for workers and new recruits to show you're serious about cutting risks.

  • Appoint a designated health and safety representative to conduct daily risk assessments.

  • Thoroughly vet new employees before they start work. Keep the records. It shows there's less chance of you hiring someone who'll run off with the daily takings.

  • Anything that reduces the risk of fire - including smoking bans - cheers up insurers. An annual electrical check by a qualified electrician is essential.

  • Setting higher standards of food safety than is required by law can also have an effect. Cleanliness reduces bacteria, reduces infection and reduces premiums.

  • Get an annual survey conducted by an insurance broker followed by an action plan to implement their findings.

  • CCTV, double locks and alarms all help reduce the risk of theft and burglary.

  • Ensure any ducting equipment is regularly cleaned to suck out fat and grease - a common cause of kitchen fires.

  • Fully automated fire alarms are better than standard smoke alarms.

  • One year of no claims could mean further discounts. Consult a broker to get the best deal.

Information supplied by Martin Nugent at UK & Ireland Insurance Services

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