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

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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 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 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.

Food hygiene for your business | Food Standards Agency

If you are responsible for developing and maintaining a business's food safety management procedures, you must have had suitable training on food safety and hygiene to do this. Skills can be learned by: There are a number of actions you can take to prevent cross-contamination with allergens. These include:

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. 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. HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

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

Food business operators must make sure that staff receive training on managing allergens effectively. 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.You can find more information on how to Chill food correctly in your business. Transporting food safely

Safer food, better business - diary refill Safer food, better business - diary refill

The Food and Drink Federation provides specific information and guidance on free-from and gluten-free claims. You need to make sure that you know what is in the food you provide. You can do this by recording allergen ingredient information in a written format. Allergen ingredients information should be: Is a responsible member of staff available on each shift to manage requests from customers with allergies?included in recipes or explanations of the dishes provided – you need to consider the impact when recipes change