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

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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 The attendance of the fire officer is mandatoryduring the programme, they will isolate fire/smoke detector and ensure suitable fire extinguishers and a fire blanket is available. 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.

Local authorities enforce allergen information regulations. Failure to comply can result in action from the local authority. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. This sub-section covers many safety points in relation to the cooking of food. There is nothing for you to complete in this sub-section, but it is important to read the information carefully to ensure you follow it in practice. Foods that need extra care If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. 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.This sub-section covers the importance of staff maintaining good personal hygiene practices to help prevent spreading bacteria to food. Good personal hygiene practices include: Cross-contamination is a leading cause of food poisoning, and it occurs when harmful bacteria spread to food from other sources like surfaces, hands, equipment, or even other foods. These harmful bacteria are often found in raw meat, poultry, fish, eggs and unwashed vegetables. Handling these foods with care is of utmost importance. Bacteria can also originate from food handlers, pests, equipment, cloths, or even dirt and soil (such as those found on fruits, vegetables, or salad items). Each safe method sub-divided into different topics each of which are in the main presented in three columns as follows: You can adapt the resources to meet individual learning needs and the delivery of various course programmes. Do you have accurate recipe lists, so that there is a clear list of the allergens present in the food you serve?

The 14 allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts). It is important to manage allergens effectively in your food business to ensure food is safe for customers with food allergies. Is a responsible member of staff available on each shift to manage requests from customers with allergies?Managing food safety in your business is essential. This section provides information on different management matters, including: If you answer no to any of these questions, there is a box where you need to explain what you do instead. Cleaning effectively Even if you are not catering yourself, understanding this guidance will help you judge whether your caterers are following good practice. What Can Go Wrong?