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

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Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to: 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: 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 the physical condition of the business –including cleanliness, layout, lighting, ventilation, pest control and other facilities

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This involves including allergen information when menu planning and having good food preparation and hygiene practices in place to avoid cross-contamination in your kitchen. It is important to manage allergens effectively in your food business to ensure food is safe for customers with food allergies. 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. Are you aware of what you should do if a customer experiences an allergic reaction during a meal? For more information read NHS guidance on anaphylaxis. Takeaway meals should be labelled clearly so customers know which dishes are suitable for those with an allergy. Allergen requirements and best-practice for food businessesAre you aware of the allergens in garnishes, toppings, sauces or dressings so that you can avoid using them?

Hazard Analysis and Critical Control Point (HACCP) | Food Hazard Analysis and Critical Control Point (HACCP) | Food

You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either: It is important to have food safety management procedures that are appropriate for your business. Explaining hazards Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law. If you use a sign requesting customers ask about allergens, is this displayed prominently in a place where customers make their food choices? We have an allergy and intolerance sign which you can display.There may be temporary differences between the rating displayed at a business and online rating for which there are valid reasons, such as: If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. You can provide this information by labelling the allergens contained in individual dishes, or by displaying a sign directing customers to ask staff for allergen information. This tool will produce a food safety management system for your business. This will show how your business can identify and control any hazards that occur in the food you manufacture. If the officer finds that a business’s hygiene standards are very poor and there is an imminent risk to public health, when food may be unsafe to eat, the officer must act to ensure consumers are protected. This could result in stopping part of the business or closing it down completely until it is safe to recommence. Frequency of inspections