Safer Food Better Business for Caterers Restaurants Takeaways Fully Updated for 2023 SFBB + 13 Month Diary

Product Information

Kitchens present hazards such as electricity, natural gas, hot water, hot surfaces and knives and the risks from these can be greater in a temporary or mobile kitchen. Do you have an effective way of accurately informing customers about the allergens in the dishes on your menu? If you can’t avoid cross-contamination in food preparation, you should inform customers that you can’t provide an allergen-free dish. Clearing and cleaning as you go is a valuable practice that enhances the safety of food preparation. This sub-section offers various examples of how you can implement this approach. Additionally, there is a dedicated box where you can explain how you clear and clean as you go in your kitchen. Here are some possible considerations to include:

This sub-section covers the importance of staff maintaining good personal hygiene practices to help prevent spreading bacteria to food. Good personal hygiene practices include:

Control Measures

Always ask when food hygiene training was last undertaken and to what level or request for a copy of their certificates. It’s good practice to receive such training every three years. This sub-section covers many safety points in relation to the cooking of food. There is nothing for you to complete in this sub-section, but it is important to read the information carefully to ensure you follow it in practice. Foods that need extra care Always ensure hands are washed after visiting the toilet, handling raw food such as eggs, blowing your nose or touching animals, smoking or eating etc.

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.Avoid the use of high risk products, such as raw eggs in anything that won't be thoroughly cooked, such as icing or mousse. Takeaway meals should be labelled clearly so customers know which dishes are suitable for those with an allergy. Allergen requirements and best-practice for food businesses You should mark ‘yes’ for the tasks in which you utilise disposable cloths or paper towels. If you do something different, there is a box where you need to write this. Separating foods If you answer no to any of these questions, there is a box where you need to explain what you do instead. Cleaning effectively Cross-contamination is a leading cause of food poisoning, and it occurs when harmful bacteria spread to food from other sources like surfaces, hands, equipment, or even other foods. These harmful bacteria are often found in raw meat, poultry, fish, eggs and unwashed vegetables. Handling these foods with care is of utmost importance. Bacteria can also originate from food handlers, pests, equipment, cloths, or even dirt and soil (such as those found on fruits, vegetables, or salad items).