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

Product Information

If you are still unable to find a rating you should contact the local authority responsible for inspecting the establishment. If you want to see this you could make a Freedom of Information (FOI) request to the local authority that carried out the inspection. Prepacked for Direct Sale (PPDS) foods need to have a label with a full ingredients list with allergenic ingredients emphasised within it.

Safer food, better business (SFBB) | Food Standards Agency Safer food, better business (SFBB) | Food Standards Agency

Your rating will be based on what is seen on the day of inspection and you may be given a hygiene rating from 5 (very good) to 0 (urgent improvement is required), based on the food hygiene standards found at the time. Are you aware of the allergens in garnishes, toppings, sauces or dressings so that you can avoid using them? Do you have accurate recipe lists, so that there is a clear list of the allergens present in the food you serve? If you provide non-prepacked foods, you must supply allergen information for every item that contains any of the 14 allergens.

You can use the single dish template for ‘specials’ or to record when ingredients have changed in a regular dish. Meat plants are required to implement and maintain hygiene procedures based on Hazard Analysis and Critical Control Point ( HACCP) principles for meat plants. This could result in stopping part of the business or closing it down completely until it is safe to recommence. We provide posters in English, Welsh, Bengali (বাংলা), Cantonese (粵語), Punjabi (ਪੰਜਾਬੀ) and Urdu (اردو).

Food Hygiene Rating Scheme | Food Standards Agency Food Hygiene Rating Scheme | 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. 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.

This information is available for businesses inspected since April 2016 in England and Northern Ireland and for businesses inspected in Wales since November 2014. If you offer food in the form of a buffet, you need to provide allergen information for each food item separately. For each individual pack, you can download the full pack or download specific sections as you need them.

Allergen guidance for food businesses | Food Standards Agency Allergen guidance for food businesses | Food Standards Agency

We have allergen ingredient templates and other training resources which may be useful in allergen planning your menu. 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. Authorised officers have the right to enter and inspect your premises at any reasonable time without making an appointment. 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.

Making free-from claims for foods requires strict controls of ingredients, how they are handled and how they are prepared. This will show how your business can identify and control any hazards that occur in the food you manufacture. our safer food, better business pack for retailers, containing relevant guidance and posters needed for food banks and other charity food providers in England and Wales. 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.

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

The SFBB+ App is a digital way of keeping all your SFBB records, including your daily Diary and Temperature checks. Businesses that pose a higher risk are inspected more often than businesses that pose a lower risk, for example a small retailer selling a range of prepacked foods that only need to be refrigerated.Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. You can also share our allergen checklist with staff for guidance on allergen management requirements and best-practice. The food safety officer will also tell the business how quickly these improvements must be made and this will depend on the type of issue that needs to be addressed. A food incident is where concerns about actual or suspected threats to the safety, quality or integrity of food and feed require intervention to protect consumers. HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.