Safer Food Better Business for Caterers Restaurants Takeaways Fully Updated for 2023 SFBB + 13 Month Diary

Product Information

Water pollution can be caused if waste water from catering operations (contaminated with detergents, oils and food matter) is discharged straight to surface water drains, rivers, streams, or directly onto the ground. Apart from the possibility of making a customer seriously ill, you could also face the risk of financial and reputational damage to your food business if you fail to comply with allergen information requirements. The Food and Drink Federation provides specific information and guidance on allergen-free and vegan claims. Allergen information for different types of food businesses cleaning utensils before each usage, especially if they were used to prepare meals containing allergens If you offer food in the form of a buffet, you need to provide allergen information for each food item separately. You should not provide it for the buffet as a whole.

These sections can be valuable for training your staff. You can even print them out as posters to display in your kitchen. They are particularly useful for providing initial training on basic personal hygiene to new employees on their first day of work. Food businesses must make sure that staff receive training on allergens. Staff and managers can complete and share our: The second section contains a diary for you to fill in each day you are operating. In the diary, you should write down anything that happens and anything that goes wrong (including what you did about it!). For small businesses it is not necessary to keep lots of daily records and completing the diary should take just a couple of minutes each day.Kitchens present hazards such as electricity, natural gas, hot water, hot surfaces and knives and the risks from these can be greater in a temporary or mobile kitchen. Let’s consider an example; “Where do you keep information to confirm your disinfectants or sanitisers meet BS EN 1276 or BS EN 13697?” Your response may include stating that you have obtained this information from the supplier and it is stored either in a physical folder or electronically. Alternatively, you may explain that this information can be found on the product label. Clear and clean as you go If a guest/ contributor beings in their own electrical equipment for food preparation, this equipment e.g mixers, must be covered by a portable appliance test (PAT) certificate. Sufficient food hygiene training for food handlers. Those in supervisory roles/head chef should have completed more than just level 2 (basic) food hygiene training. 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.

Keep products containing cream or butter icing in the fridge (below 8°C) until needed, and make sure they are kept chilled before being served. If offering for sale or taste testing any products that may contain allergens ensure they are sliced or sampled with the same knife and ask the tester about any known allergens or food sensitivities before testing. Tell people what allergens food may contain. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.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 businesses Using separate chopping boards and dedicated equipment specifically for preparing allergen-free meals. Any equipment not displaying an in date PAT label will only be powered through a Residual Current Device (RCD).