Advice On Preparing Cakes At Home
Advice on PreparingCakes at HomeA guide for anyone who runs a homecake making food business.
Food Safety and Advice Cake MakersThis guidance is intended for anyonewho intends to run a food business fromhome making cakes. This might includepreparing food to sell in shops, at amarket, or selling to other businesses orconsumers. The Food Standards Agency(FSA) have produced a publication called‘Starting Up’ which should be read inconjunction with this document. It can beviewed at www.food.gov.uk.Before you get started make sure youhave considered the following:1. REGISTRATIONYour home will need to be registered withthe Council as a food business. This is free,and there is only one simple form to fill in,but it is a legal requirement and you canbe prosecuted if you do not register beforestarting. Please visit www.lbhf.gov.uk tocomplete the online registration form, orto download an application form.2. PLANNING PERMISSIONYou may need planning permission to runa business from home, so take advice fromthe planning department of the council.Contact them at planning@lbhf.gov.uk.3. BUSINESS RATESYou may have to pay increased ratesif you use part of your property for abusiness. Contact the business rates atbusinessrates@lbhf.gov.uk.4. INSURANCEJust in case things go wrong, we stronglyrecommend you to take out insuranceto cover claims against you (third partyinsurance) in the same way as any otherbusiness. Unfortunately this can be2quite expensive. You should consult yoursolicitor or insurance agent about this.5. RESTRICTIVE COVENANTSEspecially in older properties, you may findthat the deeds contain clauses that preventyou from carrying out certain activities,and running a food business may be oneof them. You should consult your ownsolicitor about this.6. MORTGAGE RESTRICTIONSIf you have a mortgage on your propertyyou must contact your lender and talk tothem about your intentions.7. FOOD SAFETY LAWThe laws on food safety apply in the sameway to a business run from home as theydo to all other commercial premises. Youwill be liable to regular inspections byofficers from the Council’s environmentalhealth service, and you may face legalaction if you are found to be breaking thefood hygiene laws. This also applies if youuse a kitchen somewhere else to preparefood, for example a village or communityhall kitchen.In addition you must also meet therequirements of the Food InformationRegulations 2014. These Regulationsstate that all pre-packed foods must belabelled with certain information relatingto ingredients, name of producer, use bydates, allergens etc. Further advice onthese requirements can be found on theFSA website at www.food.gov.uk.
THE INSPECTIONCatering from home falls under theFood Safety and Hygiene (England)Regulations 2013 and Regulation (EC) No852/2004. These Regulations lay down therequirements relating to persons engagedin the handling of food, the methods andpractices used in food businesses andstructural matters in food premises.This is broken down into three areas:Management, Hygiene and Structure.The standards you will have to meetdepend upon a number of factors such asthe type and quantity of food you intendto prepare, and what else the kitchen isused for, however the following has beenproduced as a guide on what is expectedin most cases to meet the requirements offood law.FOOD HYGIENE RATING SCHEMEThis is a national scheme which rates abusiness based on compliance the threeareas stated above. You will receive arating following your inspection which willbe published on a website at ratings.food.gov.uk. Your address will not be published.3
Food Safety and Advice Cake MakersMANAGEMENTFOOD SAFETY MANAGEMENTSYSTEMAll food businesses are required to thinkabout how you will prevent the food thatyou prepare from being contaminated andensure it is safe to eat. Contamination fallsinto three categories: Chemical; Physicaland sing cleaning materialsthat are not ‘food safe’ /storing chemicals aroundfoodNot cooking food properly/ leaving high risk food(such as fresh cream) outat room temperature /storing baked goods belowraw foods causing crosscontaminationItems falling into bakes(hair/nail varnish) / poorstructure of the kitchen(peeling paint/damagedsink seals) / pest controlYou are required to have a simple writtensystem in place which shows how you willcontrol these problems. The Food Safetyteam have produced a short documentwhich you can use to meet theserequirements, see pages 10-15. Completethe blanks in this document to form afood safety management system.4TRACEABILITYYou need to make sure that you can showwhere all of your ingredients have comefrom and where your cakes have goneto. Keep a record of your supplier detailsfor ingredients and keep a record of yourcustomers and dates sold.TRAININGThe law requires you to have suitable andsufficient knowledge to ensure that youprepare food safely. You may wish toundertake a food hygiene training courseto help achieve this. Courses can be doneonline or in person. These can be offeredby the public health training service, detailscan be found at www.rbkc.gov.uk.
USE BY/BEST BEFORE DATESCakes and biscuits sold in supermarketsare often full of preservatives and mayhave been specially packed to allow theproducts to have an extended shelf life.Best before/use by dates can only beestablished by microbiological testing of aproduct.As this is something which is costly, wesuggest a short shelf life erring on the sideof caution. Whilst most cakes are generallya low risk product, there could be mouldgrowth and loss of cake quality. You maywish to do some trials (taste and quality)which will help you to confirm this,although you must bear in mind the factthat you can not see bacteria. As a generalrule, we would recommend that productsare given a shelf life of day of production 2.LABELLINGIf you pre-pack foods please contactthis department for labelling advice,however if you do not pre-pack, or prepack for direct sale you need to provideallergen information. The 14 ingredientsor products thereof causing allergies orintolerances are: Cereals containing gluten(wheat, rye, barley, oats, spelt, kamut),crustaceans, molluscs, eggs, fish, peanuts,soybeans, milk (including lactose), nuts,celery, mustard, sesame seeds, lupinand sulphur dioxide and sulphites (atconcentrations of more than 10mg/kg).Food allergy training is available online atwww.food.gov.uk/allergy-training.HYGIENESINKS AND HAND WASHINGMost people do not have a separatewash hand basin in their kitchen. Youmust ensure that you do however have“adequate facilities for the cleaningof utensils and maintaining adequatepersonal hygiene”. If you are fortunateenough to be having a new kitchen or sinkfitted, we recommend that you install a1½ or double sink unit. One of these unitscan then be designated solely for handwashing.If you only have one sink, you needto consider how you can meet thisrequirement.As you will be using your sink in yourhousehold’s day to day activities, you mustensure that before you start undertakingany baking that you thoroughly clean anddisinfect the sink, taps and surroundingarea. It can then be used for hand washingwhilst you bake.If utensils are washed in the sink, youmust ensure that again the procedure forcleaning and sanitising the sink after useare implemented.5
Food Safety and Advice Cake MakersNOROVIRUS ANDFITNESS TO WORKYou do not want tobe the cause of anoutbreak of norovirusor food poisoning(sickness and diarrhoea illness) at afunction you have prepared cakes for!If you suffer from sickness and/ordiarrhoea you must ensure that youare symptom free (no sickness and/or diarrhoea) for 48 hours before youundertake any baking or cake preparation.Take the time to consider now what youwould do if you had a large order to fulfiland came down ill.HIGH RISK BAKINGAlthough most cakes and biscuits areclassed as low risk products, some fillingsand finishes are more high risk. Freshcream, some cheese cakes and royal icingmade from raw egg whites are all high riskand require extra thought to ensure theyare prepared safely.Cakes that require refrigeration must bekept at or below 8 C at all times withlimited time out of temperature control(maximum 4 hours in total)Royal icing is traditionally produced usingraw egg whites. This method can still beused, however we would recommendthat lion marked eggs are used, and thatthese products are not given to vulnerablegroups (the young, elderly or pregnant).You can now purchase pasteurised driedegg whites or pasteurised royal icing mixeswhich remove this risk.6FRIDGEAny items being kept in the fridge mustbe stored in a way which does not causecontamination. Raw meat and unwashedsalad and vegetables must be storedbelow ready to eat foods at all times.You must ensure that your fridge is wellorganised and running at a temperature of8 C or below. Use a fridge thermometerto check the temperature regularly.Don’t overload your fridge. The efficiencyof the fridge will suffer if the cooling aircirculating within it cannot flow freely.Keep the fridge door closed as much aspossible. Leaving the fridge door openraises the temperature.If you prepare a large amount of food thatneeds to be kept in the fridge you mayneed a separate fridge which is only usedfor your business.
E. COLIMaking cakes is a low risk activity,however if you prepare raw meat andunwashed salad and vegetables in yourhome you could be causing an E. coli risk.You must take care when preparing yourfood at home to reduce the risk of crosscontamination.You must make sure that before you beginwork that your kitchen is prepared to beyour “working kitchen”. This will generallymean removing anything not required inthe kitchen and thoroughly cleaning andsanitising the surfaces.E. coli bacteria and other food poisoningbacteria can grow on the smallest foodsource on a dirty work surface. Propercleaning and sanitising should alsoremove all the bacteria from surfaces andequipment involved in food preparation.CLEANING CHEMICALSYou must ensure that you haveappropriate cleaning chemicals to keepthe kitchen clean and sanitise surfacesand equipment. Antibacterial sprays andsanitisers should meet a certain BritishStandard (BS EN: 1276 or 13697) if you areunsure whether your current sprays meetthis requirement you may wish to visit:www.disinfectant-info.co.uk.Different types of disinfectants requiredifferent dilutions and contact times.These are specified and validated by themanufacturer and you must follow themanufacturer’s instructions for dilutionand contact time to ensure the product iseffective.STRUCTUREYOUR KITCHENYou must ensure that the structure of yourkitchen is kept clean and maintained ingood repair and condition as to avoid therisk of contamination.Wallsneed to be a smooth imperviousfinish (for example tiled or smoothplaster painted with a gloss or silkvinyl paint)Floorsneed to be smooth, impervious,non-absorbent, washable and ofnon-toxic material (for examplesealed lino or sealed floor tiles withwater proof joints)Ceilingneed to be smooth, impervious,non-absorbent, washable and ofnon-toxic material7
Food Safety and Advice Cake MakersEQUIPMENTAll equipment must be in good conditionand not be a potential source ofcontamination due to its condition orcleanliness.All equipment should be carefully cleaned,sanitised and stored. You must regularlycheck equipment and repair/replaceanything damaged.TOILETSToilets should not open directly into yourkitchen. However in some houses thetoilet leads straight from the kitchen andcan not be avoided. In these situationsyou must ensure that the toilet is wellventilated and the door to the toilet keptshut. People should not use the toiletwhilst you are baking.VENTILATIONYou must ensure that you have adequateventilation in place in the kitchen toprevent condensation, mould growth, anddamage to decoration – but make sureopen windows don’t create a problemwith flies and pests!8PEST CONTROLYou must ensure that your kitchen isalways pest free. This can be achievedwith regular checking of the kitchen forevidence of pests (droppings/nibbledfood). Making sure that no food is leftout and that the kitchen is kept in a cleancondition at all times.Any signs of pest activity should be treatedstraight away. It is a good idea to recordany problems you have and what you didabout the problem.STORAGEYou need to ensure that at all stages ofstorage, production and delivery thecakes that you produce are free frommicrobiological, chemical and physicalcontamination.Storing equipment, tins and ingredientsshould be kept separately from your dayto day items wherever possible. Liddedcontainers are useful for preventingcontaminants falling into tins/equipmentwhilst it is being stored.Food in the fridge should be wrapped/covered to prevent items falling/drippingonto others.
WASHING MACHINESA common query is that of having awashing machine in the kitchen. Weunderstand that washing machinesare generally in domestic kitchens, youtherefore need to consider this and ensurethat no washing is undertaken at the sametime as you prepare food for the business.TRANSPORTWhen transporting food it is importantthat it is protected from the risk ofcontamination e.g. pet hair, dust anddirt, insects. If the cakes contain high riskingredients e.g. fresh cream they shouldbe transported in cool boxes to maintainthe temperature at 8 C or below.OTHERCONSIDERATIONSPETSHaving pets is absolutely fine! Howeveryou must consider this as part of how youprevent any animal hair etc from endingup in the food you prepare.Pets must not be allowed in the kitchenwhen you are preparing food.All surfaces/equipment that they mayhave come into contact with must bethoroughly cleaned and sanitised prior toyou beginning a baking session.EDIBLE DECORATIONSThe Food Standards Agency have issuedguidance on the use of glitters and dustson cakes. Only glitter or dust clearlylabelled as ‘edible’ should be applied tofood for consumption. Further advice canbe found on the FSA website: www.food.gov.uk.EGGSWe all know that cake makers prefer touse eggs that are at room temperature. Itis best to keep eggs in the fridge and toget them out a few hours prior to bakingto bring them up to room temperature.Leaving eggs out at room temperature inyour kitchen exposes the eggs to lots ofchanges in temperature, keeping themin the fridge keeps them at a constanttemperature.Eggs which are Lion Marked meet aspecific safety standard. We recommendthat you use eggs with this marking.9
Food Safety and Advice Cake MakersFOOD SAFETY HAZARD ANALYSIS FOR CAKE MAKERSAND GENERAL HOME CATERERINGHow to completeName of business:All food businesses are required bylaw to have a documented food safetymanagement system in place to showhow they are producing safe food. ThisAddress from which businessdocument can be used to meet thisordinarily operates:requirement for small scale caterers. Youshould examine each safety point in turnand complete the right hand column ofthe table to indicate how you, as the foodbusiness operator, will ensure that thefood you produce is safe. Ensure that youPostcode:consider any additional hazards specificName of business owner/foodto your business, for example if you alsobusiness operator:make jam etc.Signature of business owner/foodbusiness operator:Date this pack was first completed:Review date:(This document should be reviewedevery year and amended whennecessary, particularly if you startmaking a new product or use newmethods of preparation)10MonitoringSome aspects of your food preparationwill require monitoring, for exampleensuring your fridges are running at atemperature below 8 C. Where you needto record data a simple daily diary willsuffice.TraceabilityWhere you sell products to otherbusinesses you must be able to tracethem. You should consider what labellingand record keeping is required.
Safety point–cross contaminationWhy it is critical to food safety?What I do to meet this safety point:Food handlers should wash their handsthoroughly using hot water and soap beforecommencing work, and after handling potentiallycontaminated foods such as raw eggs or rawvegetables/fruits/salads. Bacteria and dirt canspread from the hands of food handlers to theproduct they are making.Clean aprons or clean clothing should be changedinto prior to starting work. Dirty overalls orclothing can contaminate food with anything frombacteria to pet hairs.Hair should be tied back and excessive jewelleryshould be removed prior to commencing work.Loose hair can contaminate food and jewellerycan trap dirt and bacteria and could also fall offinto the food.Food handlers who are ill or have been unwellwithin the last 48 hours should not handle foods.This includes diarrhoea and vomiting illnesses andcolds/flu. Some illnesses are contagious and canbe passed on to customers through food handling.You should make sure that anyone who handlesfood has been symptom free for 48 hours beforeresuming work. (You should also have a back upplan to ensure orders are met if you are unwell.)Where finished products are stored in the fridge,raw meats should either be stored elsewhere oron the bottom shelves of the fridge to preventcross contamination. Cross contamination caneasily occur during storage. Finished products andingredients should be covered whilst in storageand during transit. Finished products should beboxed or wrapped in fresh, clean, nontoxic, foodgrade packaging.Fresh raw salad/fruit/vegetables must be washedthoroughly before use (particularly where they areto be eaten raw.) These foods are grown outside,often in the ground and could have soil/fertilizerson them. Both can contain bacteria sufficient tocause illness.11
Food Safety and Advice Cake MakersSafety point–cleaningWhy it is critical to food safety?Domestic pets should be removed from the foodpreparation area before commencing work.Animals can carry potentially dangerous bacteriawhich could contaminate work surfaces. Theirhair/fur can also be a source of contamination.Domestic kitchen equipment and surfaces mustbe thoroughly cleaned and sanitised prior to use.Bacteria from raw meats or unwashed vegetablescan contaminate work surfaces, fridges andequipment, which can then be spread onto thefood (eg. cakes) being prepared.Specify the type of cleaning chemicals used.Reusable cloths should be changed regularlyand washed at a hot temperature (boil washed).Alternatively single use, disposable cloths may beused. Bacteria can easily survive and spread fromcleaning cloths onto food or work surface.Check your working area for anything(particularly very small items), that could dropinto your products. Food could become physicallycontaminated, posing a risk to customers.Fridge shelves must be cleaned regularly. Fridgeshelves can become contaminated with bacteria.This can easily pass onto hands and otherproducts stored in the fridge.The kitchen must be generally clean and tidy, withno evidence of pests such as rodents or insects.Pests can contaminate foods and ingredients.Attention should be paid to cupboards where drygoods such as flour are stored as these foods mayattract pests.12What I do to meet this safety point:
Safety point–cooking and temperature controlWhy it is critical to food safety?What I do to meet this safety point:Please specify the different types of food that youmake.Raw egg products, such as some chocolatemousses and cheesecakes should be avoided(unless you can demonstrate how you are makingthem safely). Products made with uncooked orlightly cooked eggs can carry Salmonella bacteriawhich can cause food poisoning.Ingredients requiring chilled storage (such as dairyitems) must be kept in the fridge (You shouldhave some method of being able to monitor thetemperature of your fridges to ensure they are 8 Cor colder).Bacteria can survive and grow in foods of thistype if they are not properly refrigerate
HIGH RISK BAKING Although most cakes and biscuits are classed as low risk products, some fillings and finishes are more high risk. Fresh cream, some cheese cakes and royal icing made from raw egg whites are all high risk and require extra thought to ensure they are prepared safely. Cakes that require refrigeration must be kept at or below 8 C at all times with limited time out of temperature .
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