chilled and frozen foods are kept at the right temperature (some businesses use cool bags and boxes, or refrigerated vans)

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To get the top rating, businesses must do well in all three elements which are referenced above. If the top rating is not given, the officer will explain to the business the necessary actions they can take to improve their hygiene rating. When you start a new food business, or take over an existing business, you must register with your local authority. You should do this at least 28 days before you start trading. If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. When you know or suspect that food or feed you have supplied is either harmful to health, unfit for people to eat or does not meet legal requirements, you will need to withdraw it from sale. Recall 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.Do you have accurate written information you can refer to when asked about allergens or know who to refer allergen information requests to? Are you aware of the allergens in garnishes, toppings, sauces or dressings so that you can avoid using them? a written notice placed in a clearly visible position explaining how your customers can obtain this information By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way. In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food. Meat plants are required to implement and maintain hygiene procedures based on Hazard Analysis and Critical Control Point ( HACCP) principles for meat plants. My HACCP

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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. If you serve or supply food direct to the public, you may be covered by the Food Hygiene Rating Scheme. 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 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. Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to:It is very important to store food properly to keep it safe, to protect it from harmful bacteria, chemicals and objects falling into food. You'll need to store different types of food by storing in: HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. Food businesses must make sure that staff receive training on allergens. Staff and managers can complete and share our: You can adapt the resources to meet individual learning needs and the delivery of various course programmes.

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There are a number of actions you can take to prevent cross-contamination with allergens. These include: 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.The Food and Drink Federation provides specific information and guidance on free-from and gluten-free claims. Enforcement and penalties You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either: