Food service sector including healthcare and educational institutions, small retailers and domestic caterers

The food service sector can be further divided into production, sourcing, processing, manufacture, distribution, point of sale and consumption. Diffe r - ent hygiene rules may be applicable to each stage, emphasizing the importance of a ‘farm to fork’ approach. The size and complexity of the food service sector can therefore present numerous challenges to food safety. This section will cover the catering trade and sectors of the food service that pose particular challenges to food safety owing to the nature of the population which they serve.