Terms and conditions

• The room(s) hired shall be used only for the purpose(s) stated on the application form or in correspondence/conversation with the Centre.
• The hirer shall enter the building only at times agreed with the Centre Manager..
• The hirer shall be aware of other users of the building, respect their privacy and ensure that no-one enters the room they occupy while their class or meeting is in session. Anyone wishing or needing to gain access to the far (north) side of the building while the Lower Hall and Upper Hall are occupied shall consult the Centre Manager who will enable access using a different route.
• The hirer shall ensure that all fire and safety regulations are observed while using the building, that fire exits are kept clear at all times and that all fire doors remain closed. Sitting on the stairs or on the first floor landing is strictly prohibited. No fire equipment shall be tampered with or removed from its place, except in the case of fire. Costs incurred due to misuse of fire equipment shall be charged to the hirer in full.
• SMOKE MACHINES MUST NOT BE USED WITH DISCOS UNDER ANY CIRCUMSTANCES.
• The hirer shall not use or allow or cause any items to be used on the premises which involve a naked flame such as candles or any items lit with a naked flame that subsequently burn such as incense sticks. Any costs involved as a result of damage caused by the user’s failure to comply with these specific provisions shall be borne by the hirer.
• All rubbish shall be removed from the premises. Rooms shall be left in the condition they were made available for use. Cleaning costs incurred by the Centre due to the misuse of rooms shall be charged to the user.
• The Centre shall not accept liability for damage to or loss of property or for personal injury not caused by negligence of the management of the Centre.
• All damages and breakages to the Centre or the property of the Centre, including the loss, removal or theft of property, shall be charged to the user at replacement cost.
• There is a strict no smoking policy which applies to the entire site, including the garden.
• Alcohol may be consumed on the premises at private parties. If the hirer wishes to organise an event at which alcohol is to be sold, he/she shall be responsible for obtaining a TEN under the provisions of the Licensing Act 2003.
• In order to minimise or eliminate noise nuisance, ALL music in the Main Hall shall cease at 11 pm. The Centre caretaker shall ensure compliance with this condition and shall have the authority to terminate any event in danger of contravening this provision. The playing of recorded music in other Centre rooms shall cease at 12 midnight, except in those cases determined in advance in consultation with the Centre Manager.  
•  For private parties hosted by an individual, a deposit of £250 shall be paid over and above the hire charge. The deposit shall be refunded after the event once the Centre Manager is satisfied that no damage or loss of property has occurred.
• For one-off bookings, full payment shall be received by the date of use. For regular bookings, payment shall reach the Centre within 14 days of receipt of the relevant invoice.
• In an emergency, hirers should get in touch with the Centre Manager.

Use of the kitchen: preparing and cooking food

Anyone cooking food must be familiar with the contents of the “Safer Food Better Business Manual”, a copy of which is available at the Centre. On any occasion when the Centre kitchen is used to prepare and/or cook food, an entry will be made in the SFBB diary by the person in charge. This will include the temperature of the food. The same designated person shall be responsible for carrying out the opening and closing checks specified in the SFBB manual.  The number of people in the kitchen at any one time shall be kept to an absolute minimum. They will include cooks, people preparing vegetables etc. and to some extent washer uppers. Children will not be allowed in the kitchen while food is being prepared.

 In particular, all individuals involved in food preparation in the kitchen shall:

·        hang up outdoor clothing outside the kitchen

·        wear clean clothes together with protective clothing (aprons) and tie back long hair.

·        use the appropriate colour-coded chopping boards as illustrated in the chart on the kitchen wall.  

·        wash their hands before handling any kind of food, having established that there is an adequate supply of soap and paper towels.

·         use blue coloured sticking plasters, available in the kitchen, for any cuts or sores.

·         avoid touching face or nose or coughing and sneezing

·         use new or freshly cleaned cloths to wipe work surfaces and throw away used cloths at the end of the event

·         leave the kitchen in a clean and tidy state, having made sure that all surfaces are washed and disinfected, all utensils, crockery and cutlery have been washed, the appropriate items have been placed in the recycle bins outside the Centre and that rubbish containers in the kitchen have been emptied into the outside bins.