FOOD SAFETY PACK FOR HOME BAKERS - Wigan
Version 1 29.06.2016Food Safety Pack for Home BakersThis pack provides advice and information on the following:Registering your BusinessHow to complete a Food Safety PlanMonitoring, Traceability and RecordsFood Hygiene Rating SchemeOther Considerations: Planning Permission Business Rates Insurance Labelling Contact Details Food Standards AgencyFood Safety PlanOverview of BusinessCake Production Flow DiagramStructureCross Contamination: Personal HygieneCross Contamination: Contamination and MaintenanceCross Contamination: Pest ControlCross Contamination: Supply and StorageCleaningChilling and Freezing: Chilled StorageChilling and Freezing: Freezing and DefrostingPreparation and HandlingGlitters, Dusts and ColoursMarkets and StallsOther Safety Points: Allergens and LabellingOther Safety Points: shelf life and product compositionProduction Day Check ListPage22333456891011121314151617171820This is a generic pack produced for home bakers; it may therefore not cover all the activities you undertake. If thisis the case you should alter the pack accordingly and add any extra safety points which are required for yourbusiness.1
Version 1 29.06.2016Registering your BusinessAll food businesses in the borough must be registered with the council. If you are a home baker and you regularlybake for friends or members of the public, your home will have to be registered with the 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 can be prosecuted if youdo not register before starting. The form can be filled in online at the following stration.aspxAlternatively if you wish to complete a paper copy please email Comm@wigan.gov.uk to request a ‘premisesregistration’ application form.Name of BusinessAddress from which the businessordinarily operates:Name of business owner/foodbusiness operator:Date this pack was first completed:Review Dates:(This document should be reviewedeach year and amended wherenecessary, particularly if you start anew product or try new methods ofpreparation)How to complete a Food Safety PlanAll food businesses are required by law to have a documented food safety management system in place, to showhow they are producing safe food. The documented food safety management system is an important part of all foodbusiness operations and contributes towards the scoring for the food hygiene rating scheme. If you do not have adocumented food safety management system in place, this may adversely affect your Food Hygiene Rating.This pack can be used to produce a Food Safety Plan to meet this requirement for small scale home bakers.The safety points begin on page 4. Look at each safety point in turn and complete the right hand column to explainhow you, as the business operator, ensure the food you produce is safe.You should also examine the flow chart to see if you follow the same steps and amend if necessary to fit how youwork.2
Version 1 29.06.2016Monitoring, Traceability and RecordsSome aspects of your food preparation will require checking, for example ensuring your fridges are running at atemperature below 8oC. This information can be recorded in a simple daily diary.A few records will need to be kept on the days you bake, to record that certain checks and activities have beenundertaken. This pack will provide you with a check list for baking/production days. (Page 20 blank form for copying)Where you sell products to other businesses you must be able to trace them, so keep a record of who, when andwhat you supplied to them. If any issues are found with the products you have used e.g. the supermarket recalls aproduct that you have used, you will also need to withdraw the food you sold.Food Hygiene Rating SchemeHome bakers may be included in the Food Hygiene Rating Scheme. This will depend on the quantities of food youproduce and how regular your activities are. Following your food hygiene inspection you may be awarded a ratingfrom Five (Very Good) to Zero (Urgent Improvement Necessary). Food Hygiene ratings can beviewed at http://ratings.food.gov.uk/Other ConsiderationsPlanning PermissionDepending on the type and amount of food you prepare you may need planning permission to run a business fromhome, so take advice from the planning department of the council.Business RatesYou may have to pay increased rates if you use part of your property for a business. Contact the Business Ratessection of the council.InsuranceDepending on the type and amount of food you prepare you might need to inform your home insurance provider toensure you are covered for business use. You should consult your solicitor or insurance company.LabellingYou should consider people with food allergies and have some kind of warning on your food. In addition you shouldconsider a suitable shelf life.Trade WasteIf you generate large amounts of waste you may have to consider getting a trade waste contract.Wigan Council Regulatory Advice and Guidance serviceWigan Council now provides a regulatory advice and guidance service to help businesses comply with their legalobligations. You can benefit from an hour’s free telephone consultation by registering your business at the followinglink yadvice-and-guidance.aspxIf you would like a site visit from an officer before you begin to operate your business this can be arranged for a fee.Please contact the Business Compliance and Improvement team for further information. Emailcomm.@wigan.gov.uk or telephone 01942 489330.Food Standards AgencyBusiness advice can also be obtained from the Food Standards Agency at the following link: www.food.gov.uk3
Version 1 29.06.2016SAFETY POINT 1. OVERVIEW OF BUSINESSPlease list the types of products you makePlease list where you buy your ingredients and packagingYou are required by law to keep a record of where you bought your ingredients for traceabilitypurposes This is in case there is an issue with any of the products you use and you need to identifywhere you bought food from.Dry goodsEggsDairyPackagingPlease list what food hygiene training you have undertaken and the date you did it. (keep a copyof your certificates)You may need to attend a food hygiene training course if you haven’t done one recently. One of themain requirements of the law is that all food handlers must know enough about food safety to allowthem to work safely. This usually means passing a training course in food hygiene, at a level which isappropriate to the type of food being prepared. The course recommended is Level 2 Award in FoodSafety in Catering, this fits most catering businesses.CAKE PRODUCTION FLOW DIAGRAM4
Version 1 29.06.2016In order to help you identify any hazards in your business you should consider every stage of your productionincluding:Ingredients inStorage of ingredientsChilled Ingredients (less than 8oC).Butter/Fat, Dairy, Eggs, Fresh CreamDry ingredientsPreparation and MixingBaking ProcessStorage ofingredients forfillings / decorationCoolingPreparing fillings reezingStorage of preparedfillingPackagingDefrostingStorageAt Room temperatureChilled, (Less than 8oC). Inc: cakeswith fresh creamCollection or DeliveryThink: What are the risks? What are the control measures?5
Version 1 29.06.2016SAFETY PONT 2A. STRUCTUREDomestic kitchens are not designed for commercial use and so might need some alteration to comply with the foodsafety laws; you will need to consider how you meet these requirements.Safety PointWhy is it critical to Food Safety?What I do to meet this Safety Point?Input your detailsYou will need access to a wash basin just forwashing hands. Where there is a one and a halfsink the half sink may be used for the handsdepending on how much ‘raw’ material youhandle. Alternatively use another sink e.g. in autility area, however you must be able to easilyaccess it.A toilet or bathroom which opens directly on tothe kitchen is not allowed, it must have a lobbyor another room with a door.Decorative finishes which are not “easilycleanable” as required by the law e.g. barewood, artex ceilings, carpet may need replacing.All surfaces must be smooth, impervious andnon absorbent.Ensure you have enough storage for dry goodsand refrigerated goods. Any ingredients you usefor your business should be stored separately toanything you use in the domestic setting.Ensure you have adequate ventilation in yourkitchen, which will prevent condensation, mouldgrowth, and damage to decoration. Dependingon the amount of cooking mechanical extractionmay be required.Ensure you have enough work space to helpprevent the risk of “cross contamination” (thespread of harmful bacteria). If you use any rawproducts ideally you should prepare these in aseparate area to any other cooked/ready to eatfoods.Access to the kitchen by children, pets, or otherpeople must be restricted while you are handlingfood, as they can make good hygiene difficult.You may wish to consider controlling access6
Version 1 29.06.2016using a stair gate / safety gate.SAFETY PONT 2B. STRUCTURESafety PointWhy is it critical to Food Safety?What I do to meet this Safety Point?Input your detailsAll food contact surfaces (work tops, cuttingboards etc.) must be in sound condition, easy toclean and disinfect. Traditional domesticstructural finishes may be satisfactory if they canbe kept clean and are maintained in good repaire.g. standard domestic laminate worktopsare fine but untreated bare wooden finishes areunacceptable.All equipment used in the preparation of foodmust be in good condition, be easy to keep cleanand if necessary disinfect. The use of woodenequipment such as cutting boards is notrecommended, as they cannot be effectivelydisinfected. For more comprehensive foodproduction it may be necessary to invest incommercial equipment.7
Version 1 29.06.2016SAFETY POINT 3A. CROSS CONTAMINATIONPersonal HygieneSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsFood handlers should wash their handsthoroughly using hot water and antibacterialsoap before commencing work and afterhandling potentially contaminated foods such asraw egg or raw vegetables/fruits/salads.Bacteria and dirt can spread from the hands offood handlers to the product they are making.Clean aprons or clean clothing should bechanged into prior to starting work.Dirty overalls or clothing can contaminate foodwith anything from bacteria to hairs.Hair should be tied back and/or a hat worn andjewellery should be removed prior tocommencing work. (Except for a plain weddingband).Loose stray hair can contaminate food andjewellery can entrap dirt and bacteria.Food handlers who are or have been ill withinthe last 48 hours should not handle foods.This includes diarrhoea and vomiting illnessesand colds/flus.Some diseases are contagious and can be passedon to customers through handling food.You should make sure that anyone who handlesfood has been symptom free for 48 hours beforeresuming work. (You may require a back‐up planto ensure orders are met if you are unwell).8
Version 1 29.06.2016SAFETY POINT 3B. CROSS CONTAMINATIONContamination and MaintenanceSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsCheck your working area for anything(particularly very small items), that could dropinto your products.Food could become physically contaminated,posing a risk to customers.Repair or replace any equipment or utensils thatare damaged or have loose parts.Loose parts may get into food by accident.Throw away any cracked or chipped dishes andother equipment.Dirt and harmful bacteria can collect in cracks orchips in damaged equipment.9
Version 1 29.06.2016SAFETY POINT 3C. CROSS CONTAMINATIONPest ControlSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsDomestic 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.Flowers and plants should be removed from thefood preparation area before commencing work.Flowers and soil can harbour potentiallydangerous bacteria such as E Coli which couldcontaminate work surfaces.The kitchen must be clean and tidy, with noevidence 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 foodsmay attract pests, e.g. mitesEnsure all windows and doors are closed whileyou are handling /cooling food (unless fittedwith insect proof screens)Dry goods once opened should be stored inwashable containers with lidsPackaging e.g. cake boxes should be stored so itdoes not get dusty/allow items to fall into it orallow pests e.g. spiders to enter it.If you think any equipment, surfaces or utensilshave been touched by pests; they should bewashed, disinfected and dried to stop harmfulbacteria spreading. If you think food has beentouched by pests in anyway, throw it away.10
Version 1 29.06.2016SAFETY POINT 3D. CROSS CONTAMINATIONSupply and StorageSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsThe starting point for making food safely is to beconfident about the safety of your rawingredients and any ready-made products youbuy in.You should buy your ingredients from reputablereliable suppliers and make sure your rawmaterials are fresh and have sufficient shelf lifeon them e.g. a use by date.Catering premises should be using good quality,fresh, Grade A eggs. Lion marked eggs are fromflocks that have been inoculated againstSalmonella and are recommended.Ungraded eggs can be from flocks at risk of aviandiseases and Salmonella which can contaminateeggs and the foods produced with them.Do not use eggs after the ‘best before’ date.Storage of your ingredients and your finishedcakes must protect them from outsidecontamination. Storing dried goods in plastic liddedcontainers helps protects them from thingslike moulds, pests and chemicals such ascleaning chemicals. Where finished products or ingredients arestored in the fridge, raw meats should eitherbe stored elsewhere or on the bottomshelves of the fridge to prevent crosscontamination. Cross contamination caneasily occur during storage. Finished products should be boxed orwrapped in fresh, clean, non-toxic, foodgrade packaging during storage and transitSeparating family use of the kitchen frombusiness use can be very awkward, but isessential for good food hygiene. Separatecupboard or storage containers that are clearlylabelled can help.11
Version 1 29.06.2016SAFETY POINT 4. CLEANINGSafety PointWhy is it critical to Food Safety?What I do to meet this Safety Point?Input your detailsDomestic kitchen equipment and surfaces List your cleaning chemicals and what you useincluding sinks and taps must be thoroughly them for:cleaned and sanitised/disinfected prior to use.Bacteria from raw meat or unwashed vegetablescan contaminate work surfaces, fridges andequipment, which can then be spread onto thefood (e.g. cakes) being prepared.Disinfectants and sanitizers should meet thefollowing British Standards- BS EN Standards 1276 or- BS EN Standards 13697.Use additional paper if necessaryYou must follow the manufacturer’s instructions Specify where you store your cleaning chemicals:on how to use and store cleaning chemicals.Store cleaning chemicals separately from foodand make sure they are clearly labelled.Clean cloths should be used when cleaning down List the types of cloths you use and how youprior and during your work. Cloths should be clean them if they are reusable:changed regularly during your operations andafter cleaning up contaminated areas e.g. rawegg spills.Reusable cloths should be changed regularly andwashed at a hot temperature (boil washed).Alternatively it is recommended that single use,disposable cloths be used. Bacteria can easilysurvive and spread from cleaning cloths ontofood or work surface.Fridge shelves must be cleaned regularly.Fridge shelves can become contaminated withbacteria. This can easily pass onto hands andother products stored in the fridge.Fridge door handles, cupboard and drawer doorhandles, taps, switches and other items peopletouch frequently must be regularly cleaned andsanitised/disinfected.This will help prevent dirt and bacteria beingspread to people’s hands and then to other foodor other areas.12
Version 1 29.06.2016Pay special attention to the cleaning of pieces ofequipment which have moving parts e.g. mixer.These can be more difficult to clean but it isimportant to clean equipment properly to stopbacteria and dirt building up.If you have one sink for equipment and foodwashing you must ensure that you carry out a *2stage clean in between uses. It is advised that ifyou need to wash any foods e.g. raw salad, fruit,vegetables, that you do this when you first startyour preparation. The sink should then undergoa 2 stage clean and be used for washingequipment for the rest of the production time.*2 stage cleaning:Stage 1: general cleaning using a detergent. This involves the physical removal of visible dirt, food particles anddebris from surfaces and equipment, followed by a thorough rinse to ensure the removal of all residues fromthe surface before moving to stage 2.Stage 2: disinfection. This involves the use of a disinfectant following the manufacturer’s instructions for itsdilution rate and contact time. Disinfectants will not be effective if used on dirty surfaces, or if applied at theincorrect dilution or for the insufficient contact time or the incorrect temperature.SAFETY POINT 5A. CHILLING AND FREEZINGChilled StorageSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsIngredients requiring chilled storage (such asHow do you check the temperature of your fridgedairy items) must be kept in the fridge. Youand where do you write it down?should have some method of being able tomonitor the temperature of your fridges toensure they are 8 C or colder. It is recommendedthat fridges should be set at 5oC or below, toensure chilled food is below 8oC.Bacteria can survive and grow in foods if they arenot properly refrigerated. This then has thepotential to cause food poisoning.You will need to check and write down thetemperature of your fridge when you have foodin your fridge for your business.If you use cream cheese, fresh cream or otheritems that need chilling as a filling or topping foryour cakes, the cakes will need to be stored inthe fridge.13
Version 1 29.06.2016You should advise your clients of these storageconditions, e.g. on the labelBacteria can survive and grow in foods of thistype if they are not properly refrigerated. Thisthen has the potential to cause food poisoning.Where you use ingredients with a ‘use by’ date,the ingredients used must have sufficient shelflife on them for the durability of the cake made.E.g. if your cake will last for 3 days, the creamcheese used for the frosting must be used atleast 3 days before its ‘use by’ date.Following cooking, food must be chilled as soonas possible (within 90 minutes usually) andprotected from contamination during the coolingprocess.Allowing foods to cool slowly allows the growthof pathogenic bacteria. Food should be coveredwhere possible or protected to avoidcontamination.SAFETY POINT 5B. CHILLING AND FREEZINGFreezing and DefrostingSafety PointWhat I do to meet this Safety Point?Why is it critical to Food Safety?Input your detailsMost cakes will freeze well, even most icedcakes. Things to consider are: Un-iced cakes are fine to freeze apart fromthose with little or no fat. Iced/frosted cake: most fro
Baking Process Cooling Freezing Freezing Defrosting At Room temperature Chilled, (Less than 8oC). Inc: cakes with fresh cream. Version 1 29.06.2016 6 SAFETY PONT 2A. STRUCTURE Domestic kitchens are not designed for commercial use and so might need some alteration to comply with the food safety laws; you will need to consider how you meet these requirements. Safety Point Why is it critical to .
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