A business owner must decide on a suitable location and advertise for staff with the correct training for the position to ensure they will do their job correctly and efficiently. When starting a food business, you should carry out a risk assessment and what to include. They must use Hazard Analysis and Critical Control Point (HACCP) procedures or a HACCP-based Food Safety Management System. Kitchen workspaces should be designed to create workflow and its crucial in preventing contamination.Kitchen should be divided into separate areas for each stage of production.
register with the local authority if you sell food, cook food, store or handle food, prepare food and distribute food. Registration will apply to all types of businesses who sell …show more content…
Cleaning, surfaces that have been in contact with hazardous foods should be cleaned with industrial spray or something else to remove any bacteria that could cross contaminate with other foods. They should also be cleaned to avoid cross contamination of allergens (celery, dairy, eggs, fish, molluscs, crustaceans, lupin, mustard, peanuts, tree nuts, sesame, soybeans, sulphur dioxide, cereals containing gluten). 4cs - cleaning: Clean and disinfect food areas and equipment between different tasks, especially after handling raw food, Clean as you go. If you spill some food, clear it up straight away and clean the surface thoroughly, Use cleaning and disinfection products that are suitable for the job and follow the manufacturer’s instructions. Contamination can happen in 2 ways: cross contamination and physical contamination, cross contamination is caused by the transfer of harmful bacteria, chemicals or food products. It is usually caused by human error, through improper hygiene, storage or food handling processes. Physical contamination happens when there is an introduction of physical objects to the food product, for example, plastic, hair or nails, jewellery, chemicals, insects, fur, saliva or droppings from rodents, shells, bones, pips or stones that may not have been removed from food. All food waste should be disposed of securely and properly, food waste and rubbish must be removed as quickly as possible to avoid it building up and attracting pests as well as to prevent contamination, e.g, rodents, insects and birds. Sanitisers can be used to both clean and disinfect as part of a two-stage approach. Pest checks should be carried out regularly to avoid them carrying harmful bacteria. Always check deliveries for pests as they could come into premises during delivery, this could result in the cross contamination of foods during the journey to the local restaurant and also whilst they are stored waiting to be prepared and served for my childrens menu -
register with the local authority if you sell food, cook food, store or handle food, prepare food and distribute food. Registration will apply to all types of businesses who sell …show more content…
Cleaning, surfaces that have been in contact with hazardous foods should be cleaned with industrial spray or something else to remove any bacteria that could cross contaminate with other foods. They should also be cleaned to avoid cross contamination of allergens (celery, dairy, eggs, fish, molluscs, crustaceans, lupin, mustard, peanuts, tree nuts, sesame, soybeans, sulphur dioxide, cereals containing gluten). 4cs - cleaning: Clean and disinfect food areas and equipment between different tasks, especially after handling raw food, Clean as you go. If you spill some food, clear it up straight away and clean the surface thoroughly, Use cleaning and disinfection products that are suitable for the job and follow the manufacturer’s instructions. Contamination can happen in 2 ways: cross contamination and physical contamination, cross contamination is caused by the transfer of harmful bacteria, chemicals or food products. It is usually caused by human error, through improper hygiene, storage or food handling processes. Physical contamination happens when there is an introduction of physical objects to the food product, for example, plastic, hair or nails, jewellery, chemicals, insects, fur, saliva or droppings from rodents, shells, bones, pips or stones that may not have been removed from food. All food waste should be disposed of securely and properly, food waste and rubbish must be removed as quickly as possible to avoid it building up and attracting pests as well as to prevent contamination, e.g, rodents, insects and birds. Sanitisers can be used to both clean and disinfect as part of a two-stage approach. Pest checks should be carried out regularly to avoid them carrying harmful bacteria. Always check deliveries for pests as they could come into premises during delivery, this could result in the cross contamination of foods during the journey to the local restaurant and also whilst they are stored waiting to be prepared and served for my childrens menu -