I will shortly be cooking a meal in our hotel suite kitchen. Bit cramped, but fully equipped. And ALL those critical points raised by Hillingdon are covered by us ... Refrigeration, cross-contamination, temperatures, use-by dates. There's a bottle of antiseptic hand wash by the sink that gets used before we do anything, and gets re-used between tasks. Same with washing kitchen knives, etc.

If we can manage this basic hygiene and common sense, it beggars belief that professionals (yes, even the lowest members of kitchen staff) can't manage to do it. So who recruits and fails to train and supervise these people? BS!

I assume, optimistically, that the BS comment about "all specific management failings were rectified immediately ... " means something significant, and not just someone running round trying to make good the earlier gross deficiencies in the sorry contract.

If I may be permitted to link to what I said earlier, Poor Management/Supervision .