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

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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.

Allergy training for food businesses | Food Standards Agency Allergy training for food businesses | Food Standards Agency

To manage food hygiene and safety procedures in your food business, you should follow Hazard Analysis and Critical Control Point ( HACCP) principles. Storing food safelyIt is important to have food safety management procedures that are appropriate for your business. Explaining hazards Good food hygiene is essential to make sure that the food you serve is safe to eat. It helps prevent food poisoning.

Safer food, better business (SFBB) | Food Standards Agency Safer food, better business (SFBB) | Food Standards Agency

You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either:Do you clean kitchen surfaces regularly so that there is no visible food debris or crumbs from other meals? HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes.

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

We have free online food safety training courses for businesses, including allergen training. Personal hygiene There may be temporary differences between the rating displayed at a business and online rating for which there are valid reasons, such as: Local authorities enforce allergen information regulations. Failure to comply can result in action from the local authority. 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.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. cleaning utensils before each usage, especially if they were used to prepare meals containing allergens 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

Safer Food Better Business For Residential Care Homes Supplement Safer Food Better Business For Residential Care Homes Supplement

Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient. Do you have accurate written information you can refer to when asked about allergens or know who to refer allergen information requests to?

Is a responsible member of staff available on each shift to manage requests from customers with allergies? You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination through segregation by time and space, you should let the customer know. You should not make any gluten-free or wheat-free claims. To keep food safe, it is essential for you and your staff to have high standards of personal hygiene. 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