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Are you aware of what you should do if a customer experiences an allergic reaction during a meal? For more information read NHS guidance on anaphylaxis. 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. Recall Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to: For example, if you are handling wheat flour in a kitchen and you cannot remove the risk of cross-contamination through segregation by time and space, you should let the customer know. You should not make any gluten-free or wheat-free claims. A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. 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.
Food Standards Agency Homepage | Food Standards Agency
identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels 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 two groups of exempt businesses which are inspected by the local authority food safety officer but are not given a food hygiene rating:Each local authority plans a programme of inspections every year. The frequency of inspections depends on the potential risk to public health. It is important to manage allergens effectively in your food business to ensure food is safe for customers with food allergies.
Allergy training for food businesses | Food Standards Agency Allergy training for food businesses | Food Standards Agency
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. Withdrawal Do you have accurate written information you can refer to when asked about allergens or know who to refer allergen information requests to? Do you clean kitchen surfaces regularly so that there is no visible food debris or crumbs from other meals? If you serve or supply food direct to the public, you may be covered by the Food Hygiene Rating Scheme. This also applies to additives, processing aids and any other substances which are present in the final product. Allergen labelling for different types of food
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 The Food and Drink Federation provides specific information and guidance on allergen-free and vegan claims. Allergen information for different types of food businesses 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: Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes.
Safer food, better business for childminders Safer food, better business for childminders
The Food and Drink Federation provides specific information and guidance on free-from and gluten-free claims. a written notice placed in a clearly visible position explaining how your customers can obtain this information 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. 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. 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).how the business manages ways of keeping food safe, looking at processes, training and systems to ensure good hygiene is maintained. The officer can then assess the level of confidence in standards being maintained in the future You can adapt the resources to meet individual learning needs and the delivery of various course programmes. Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient. You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). 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.
Hazard Analysis and Critical Control Point (HACCP) | Food Hazard Analysis and Critical Control Point (HACCP) | Food
If you fail to act on advice given by the local authority, an improvement notice may be issued. If you do not meet the requirements of this notice, you will be issued with a penalty.Businesses must comply with the legal requirements by following good hygiene practice. HACCP system in meat plants 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. There may be temporary differences between the rating displayed at a business and online rating for which there are valid reasons, such as:
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