All staff and volunteers must only use designated break areas and equipment provided by the Museum, to prepare or cook food for consumption by themselves or their colleagues.
Please note, all members of staff are instructed not to bring in their own cooking equipment into any of the staff kitchens, rest areas or anywhere else within the museum’s grounds.
Food prepared or cooked for consumption by members of the public must be prepared in a designated catering kitchen by trained staff from the Enterprise team. Any change to this needs to be requested via your line manager who will liaise with Janet Brennan in the first instance to assess the safety and suitability of the request. A decision will then be made as to whether the cooking can go ahead with the correct safety measures in place, or whether the request will be declined and other options considered.
If you have any concerns or questions, please contact your Line Manager.
Thank you.
