Julian Shine outlines new FEA safe project delivery standard

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Julian Shine told the FEA Conference the latest on the association's proposed standard for the safe delivery of catering and foodservice systems.

The FEA is to establish a standard for the safe delivery of catering and foodservice systems. This principle for kitchen projects was revealed by Shine Catering Systems’ MD Julian Shine at FEA’s Conference, held on 16 September at the Chesford Grange hotel in Warwickshire.

Shine said: “This initiative could be the shield that protects us from the corner-cutting culture that’s endemic within the construction industry.

“It only takes one misconception in an aspect of design, build, or facilities management, to have a kitchen considered a failure, ie, unreliable, unhealthy, and expensive to run and maintain.”

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He revealed: “If we can point to individual elements that are demonstrably failing to meet best practice with health and safety, environmental, quality or cost implications, quickly they should disappear.”

As part of the initiative, FEA is producing a provision and process map and a resource guide to reinforce the complexity of foodservice systems and the experts that should be engaged. It will also be a signpost to current legislation and standards and professional resources, bodies and associations that can ensure compliance throughout the management of design, specification, integration, delivery and maintenance of foodservice systems in buildings, structures and services.

Shine underlined: “If we can establish a best in class characteristic of the types of equipment that are on offer we can hound out of the industry some of these time bombs that we see popping up on importers’ websites without any associated certification or CE marking.”

Digitised with hyperlinks for ease of navigation, the guide is envisaged by FEA as a go-to industry resource to find best practice and protect the interests of all who work within the sector.

The guide will direct the user to primary resources for legislation, standards, certification, foodservice sector guides, associations, local authorities and the FEA itself, including professional development training. It will also be broken down into four sections, running chronologically through the process: project brief, scope of construction, business objectives and the envisaged demand and staffing requirements.

Shine added: “Beyond being an invaluable open resource to our industry, we would like to see this develop towards the basis of a recognised qualification of the various competencies.”

Tags : FEAfea conferenceProjectsshineShine Catering Systemsstandards
Clare Nicholls

The author Clare Nicholls

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