FEA Guides
FEA | Guides
Energy Saving Tips From The FEA
Finding ways to reduce energy consumption has long been a priority in the foodservice industry. It is one of the biggest cost outlays, and as the cost of living crisis continues many businesses are increasing their efforts to cut their use of resources.
FEA’s Guide to Cutting Equipment Costs
Can your foodservice equipment help you meet the challenges of the rising costs crisis? FEA, the Foodservice Equipment Association, thinks it can – and offers advice on reducing running costs through better practices and utilising new technologies. We see three areas that operators can exploit to reduce their costs.
They are training staff in best practice; servicing equipment regularly; and, when you need to buy new equipment, investing in new technologies.
FEA Employers Guide to Catering Equipment Apprenticeships
This guide covers the catering equipment apprenticeship for service and installation engineers and gives employers step by step direction on setting up an apprenticeship programme.
The Guide is designed to encourage employers who are considering setting up an apprenticeship programme. The skills shortage is a huge issue for our industry, nowhere more so than in equipment servicing: we simply have to grow our workforce of skilled service and installation engineers. Apprenticeship programmes will help attract the newcomers we need into the industry.
Click image to download guide.
FEA's Guide to Ecodesign and Energy Labelling
This Guide is intended to clarify the aims and objectives of the Ecodesign and Energy Labelling Directives and to spell out what they mean to catering equipment buyers. It’s produced by the Catering Equipment Suppliers Association (CESA), the voice of the catering equipment industry.
Click image to download guide.
FEA's Guide to Decommissioned Catering Equipment
The catering industry is throwing away tens of thousands of working appliances, every year. Many enter the waste stream for the materials to be recycled, but this should be the last resort. Scrapping perfectly serviceable equipment undermines our sustainability aspirations and credibility. It’s also a waste of money – the value of this unnecessarily scrapped equipment on the second hand market, as a reused product, is worth tens of £millions per year. WEEE (the Waste Electrical and Electronic Equipment Directive) is designed to recycle components from equipment that is no longer working. Sadly it doesn’t protect serviceable equipment from being scrapped too early.
Click image to download guide.
FEA's Guide to F-Gas Regulations
A down-to-earth guide to what it is and what it means to foodservice operators. This guide details your responsibilities as a foodservice operator and the proposed timeline for implementation.
Click image to download guide.
FEA and British Water FOG Code of Practice
This code of practice explains what FOG is, its sources and impacts on business and sets out how FOG should be taken into account of the design, installation, operation and maintenance of foodservice kitchens.
Click image to download guide.
Guidance Notice: ELECTRICAL SAFETY IN COMMERCIAL KITCHENS
This document has been prepared by CESRB (Catering Engineers Standards and Registration Board), on behalf of the industry and is supported by FEA and CEDA.
Click image to download guide.
FEA Brexit Toolkit guidance documentation
The FEA Brexit Toolkit is a guidance document that defines a checklist of considerations to enable the smoothest transition possible. To aid you in your preparation we have covered a number of key areas:
- Business Strategy
- Operations
- Supply Chain
- Transport and Logistics
- Customs, Tariffs and Taxation
- Innovation
- Regulations and Standards
- Sales and Marketing
- UK Market Dynamics
- Customs
- Competition
- Finance
- Currency
- People Management
- Movement of People
