Safer Food Better Business 2023 in a FOLDER + 12 Month Diary + 12 Month Fridge Freezer Checklist

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Good food hygiene is essential to make sure that the food you serve is safe to eat. It helps prevent food poisoning. how the business manages ways of keeping food safe, looking at processes, training and systems to ensure good hygiene is maintained. The officer can then assess the level of confidence in standards being maintained in the future Do you have an effective way of accurately informing customers about the allergens in the dishes on your menu? This information must be visible, clearly legible and easily accessible to the customer. Food delivery and takeaway food

SFBB | Food Standards Agency SFBB | Food Standards Agency

Allergen cross-contamination can also happen through using the same cooking oil. To cook gluten-free chips, you can’t use the same oil which has been previously used for cooking battered fish. It is very important to store food properly to keep it safe, to protect it from harmful bacteria, chemicals and objects falling into food. You'll need to store different types of food by storing in: Is a responsible member of staff available on each shift to manage requests from customers with allergies? The Food and Drink Federation provides specific information and guidance on allergen-free and vegan claims. Allergen information for different types of food businesses There are two groups of exempt businesses which are inspected by the local authority food safety officer but are not given a food hygiene rating:

My HACCP is aimed at small food manufacturing businesses in the UK. This can include businesses with fifty or fewer employees. Access to the tool is not available to food businesses outside the UK. My HACCP step by step When you transport food, from your premises to another venue or the cash-and-carry to your premises, you must prevent it from becoming contaminated, for example with dirt or bacteria.

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Are you aware of the allergens in garnishes, toppings, sauces or dressings so that you can avoid using them? A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels. Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. chilled and frozen foods are kept at the right temperature (some businesses use cool bags and boxes, or refrigerated vans)Customers sometimes assume that vegan meals are free-from animal based allergens (egg, fish, crustaceans, molluscs, milk). This is not always the case as low-level cross-contamination from these ingredients can occur during the production process. You need to be clear about this risk in the food you provide. Common foods that can fall into this category include sandwiches, salads and pies made and sold from the premises in which they are made. There are a number of actions you can take to prevent cross-contamination with allergens. These include: Local authorities are responsible for enforcing food hygiene laws. Authorised officers have the right to enter and inspect your premises at any reasonable time without making an appointment. Authorised officers can take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption. Product withdrawal and recall

Allergen checklist for food businesses | Food Standards Agency Allergen checklist for food businesses | Food Standards Agency

Do you clean kitchen surfaces regularly so that there is no visible food debris or crumbs from other meals? Businesses must comply with the legal requirements by following good hygiene practice. HACCP system in meat plantsYou must provide allergen information in writing if you sell or provide food to your customers directly. This could be either: If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. This also applies to additives, processing aids and any other substances which are present in the final product. Allergen labelling for different types of food