Each local authority plans a programme of inspections every year. The frequency of inspections depends on the potential risk to public health. 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 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. 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. Do you clean kitchen surfaces regularly so that there is no visible food debris or crumbs from other meals?

Food hygiene for your business | Food Standards Agency

cleaning utensils before each usage, especially if they were used to prepare meals containing allergens If you serve or supply food direct to the public, you may be covered by the Food Hygiene Rating Scheme.chilled and frozen foods are kept at the right temperature (some businesses use cool bags and boxes, or refrigerated vans) There are a number of actions you can take to prevent cross-contamination with allergens. These include: A new rating is given each time a business is inspected by a food safety officer from the business’s local authority.

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

The FSA is updating all EU references, to accurately reflect the law now in force, in all new or amended guidance published since the Transition Period ended at the end of 2020. In some circumstance it may not always be practicable for us to have all EU references updated at the point we publish new or amended guidance. Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. You can find more information on how to Chill food correctly in your business. Transporting food safely

You must make sure that any member of staff who handles food is trained in food hygiene and safety, including allergens, before they start work. If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. It is important for food businesses to take steps to avoid cross-contamination in food preparation to protect customers with a food allergy. Food business operators must make sure that staff receive training on managing allergens effectively. 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.