Common foods that can fall into this category include sandwiches, salads and pies made and sold from the premises in which they are made.

Consider providing formal food hygiene training for your staff as it can be beneficial to have certificates demonstrating their training. Suppliers list Allergic reaction from consumption of food or working with foods such as nuts, dairy products or wheat. Are you aware of the allergens in garnishes, toppings, sauces or dressings so that you can avoid using them? Water pollution can be caused if waste water from catering operations (contaminated with detergents, oils and food matter) is discharged straight to surface water drains, rivers, streams, or directly onto the ground.Keeping raw and ready-to-eat food separate is essential to prevent harmful bacteria from spreading.

Keep products containing cream or butter icing in the fridge (below 8°C) until needed, and make sure they are kept chilled before being served. There are a number of actions you can take to prevent cross-contamination with allergens. These include: Ensuring that staff tell their manager or supervisor about any cuts, wounds or sores so that they can be completely covered with a brightly coloured, waterproof dressing.Using separate chopping boards and dedicated equipment specifically for preparing allergen-free meals.

This sub-section focuses on how you prevent foreign objects and chemicals getting into food. There is nothing for you to complete in this section, but it is important that you read it carefully to ensure you follow it in practice. Pest control Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to: Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. To complete the cleaning schedule, you should walk through your premises and make a list of everything that needs to be cleaned. Some of these you may be able to group together. For each item, or group of items, write down how often they need to be cleaned, any safety precautions (i.e. wear gloves or goggles) and the method of cleaning. The method of cleaning should include how you clean the items, what chemicals you use, how you use the chemicals and what equipment you use to clean each item.Food inspectors love watching television and will alert the BBC if they suspect that poor hygiene practices are being adopted by presenters and chefs.

included in recipes or explanations of the dishes provided – you need to consider the impact when recipes change 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: We have allergen ingredient templates and other training resources which may be useful in allergen planning your menu. Avoiding allergen cross-contamination Within this sub-section, you will find several safety points that cover various aspects of cleaning and disinfection. This includes guidance on using disinfectants/sanitizers and the required standards they should meet, as well as instructions on effectively washing plates, equipment and other items (preferably using a regularly maintained and serviced dishwasher). Additionally, it highlights areas that are high priority for cleaning, such as frequently touched surfaces. Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient.Always wash hands thoroughly with soap and hot water and dry hands with a clean hand towel (not a tea towel or apron). These sections can be valuable for training your staff. You can even print them out as posters to display in your kitchen. They are particularly useful for providing initial training on basic personal hygiene to new employees on their first day of work.