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Profile
Established in 2001, we have been offering catering services to private and corporate clients. Our menus are designed to cater for weddings – big or small, private parties, corporate team building days and more. Our levels of services range from supply of food only to full event management.
Utilising a small team of experienced chefs, we try to use as many fresh ingredients as possible in our dishes to ensure a home cooked tantalising taste. We value the importance of food safety and our well documented procedures in handling food put food safety and hygiene at an absolute priority.
Our goals are straight-forward; delivering a tailored service and offering quality with value.
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Coverage
For weddings, barbeques, dinner parties (35+ persons) we cover Surrey, Berkshire, Hampshire (not Isle of Wight) and South Buckinghamshire.
For finger buffets (35+ persons) we cover a 15 mile radius of Camberley. This includes Guildford, Woking, Farnborough, Bracknell and Basingstoke.
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Food Safety
10 Flavours ensures that all food is stored, prepared and cooked in accordance to the recommend food safety and hygiene guidelines. We wish to raise awareness of certain guidelines to make sure your full enjoyment of the food we serve.
Most food poisoning cases are caused by consuming excessive levels of harmful bacteria. Bacteria require four main requirements to multiply to dangerous levels that cause food poisoning:
- Food
- Moisture
- Warmth
- Time
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Removing any one of these requirements will limit the rate of bacterial growth. The last two requirements, warmth and time, can be controlled by the customer.
The temperatures between 5oC and 63oC are referred to as the ‘danger zone’. High risk and perishable foods (cold meats, desserts etc.) must be kept out of this zone for as much as possible. We recommend the customer to store any cold food delivered, in a refrigerator until ready to serve. The fridge temperature should be between 0oC and 5oC. It is advised that food should only be left at room temperature for a maximum of 2 hours.
Warmth and Time
Hot food must be served with a minimum core temperature of 63oC. When re-heating food, the core temperature must reach a minimum of 70oC for 2 minutes.
We recommend the customer to adhere to the above guidelines, as negligence of temperature is one of the main causes of food poisoning. Contamination is also another main cause of food poisoning. Keep cooked food separate from raw. Always use separate utensils when dealing with cooked and raw food. More information on food safety and hygiene can be found on www.cieh.org
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