know the risks of allergen cross-contamination when handling and preparing foods and how to prevent this. There has been a recent increase in the number of food businesses now selling online. We are working to extend the current requirement for the display of a food hygiene rating at a business premise to include display online for those businesses with an online presence. If you cannot find a rating included in recipes or explanations of the dishes provided – you need to consider the impact when recipes change 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: cleaning utensils before each usage, especially if they were used to prepare meals containing allergens

HOW TO USE THIS PACK - Food Standards Agency HOW TO USE THIS PACK - Food Standards Agency

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. the physical condition of the business –including cleanliness, layout, lighting, ventilation, pest control and other facilities 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 Do you have accurate written information you can refer to when asked about allergens or know who to refer allergen information requests to?There are a number of ways in which allergen information can be provided to your customers. You will need to choose the method which is best for your business and the type of food you serve. businesses that are low-risk to public health, for example, newsagents, chemist shops or visitor centres selling pre-wrapped goods that do not require refrigeration You can display this allergy and intolerance sign to tell customers how they can find allergy information, or create your own. A Welsh version of the allergy and intolerance sign is also available. Buffets

HOW TO USE THIS PACK - Food Standards Agency

You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). When you transport food, from your premises to another venue or the cash-and-carry to your premises, you must prevent it from becoming contaminated, for example with dirt or bacteria. 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: Your college may have a VLE you can use. Or, alternatively, there are some systems available online that are free to use. Reward schemesFood business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. It is important to have food safety management procedures that are appropriate for your business. Explaining hazards If the officer finds that a business’s hygiene standards are very poor and there is an imminent risk to public health, when food may be unsafe to eat, the officer must act to ensure consumers are protected. This could result in stopping part of the business or closing it down completely until it is safe to recommence. Frequency of inspections

Food hygiene for your business | Food Standards Agency

a written notice placed in a clearly visible position explaining how your customers can obtain this information 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.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. You can provide this information by labelling the allergens contained in individual dishes, or by displaying a sign directing customers to ask staff for allergen information. My HACCP is a free web tool that will guide you through the process of developing a food safety management system based on the HACCP principles. If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. A breakdown of the three elements making up the food hygiene rating for business is also provided with the online rating. This information is available for businesses inspected since April 2016 in England and Northern Ireland and for businesses inspected in Wales since November 2014.

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

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. A new rating is given each time a business is inspected by a food safety officer from the business’s local authority. HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. We provide free food allergy training where you and your staff can learn more about managing allergens in a kitchen and how to cater for allergen information requirements. 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.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).