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

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cleaning utensils before each usage, especially if they were used to prepare meals containing allergens

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The Food and Drink Federation provides specific information and guidance on free-from and gluten-free claims. Enforcement and penalties We have allergen ingredient templates and other training resources which may be useful in allergen planning your menu. Avoiding allergen cross-contamination This also applies to additives, processing aids and any other substances which are present in the final product. Allergen labelling for different types of foodIf you serve or supply food direct to the public, you may be covered by the Food Hygiene Rating Scheme.

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It is important to manage allergens effectively in your food business to ensure food is safe for customers with food allergies. 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 There are a number of actions you can take to prevent cross-contamination with allergens. These include:Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider: Food businesses must make sure that staff receive training on allergens. Staff and managers can complete and share our: When you are setting up a food business, you need to introduce ways of working that will help you ensure good food hygiene is right from the start. The 4Cs of food hygiene 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. 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.

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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 find more information on how to Chill food correctly in your business. Transporting food safely

Is a responsible member of staff available on each shift to manage requests from customers with allergies? The scheme gives businesses a rating from 5 to 0 which is displayed at their premises and online so you can make more informed choices about where to buy and eat food. There may be temporary differences between the rating displayed at a business and online rating for which there are valid reasons, such as: Making free-from claims for foods requires strict controls of ingredients, how they are handled and how they are prepared. A free-from claim is a guarantee that the food is suitable for all with an allergy or intolerance. Common foods that can fall into this category include sandwiches, salads and pies made and sold from the premises in which they are made.