If you offer food in the form of a buffet, you need to provide allergen information for each food item separately. You should not provide it for the buffet as a whole.

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: Ensuring that staff tell their manager or supervisor about any cuts, wounds or sores so that they can be completely covered with a brightly coloured, waterproof dressing. 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:If you answer no to any of these questions, there is a box where you need to explain what you do instead. Cleaning effectively

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 section should be used alongside the diary, which should be signed every day by the person responsible for running the business. It is important that the person responsible for running the business reads this section carefully. Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law. When appointing production caterers or home economists, choose a contractor from the BBC approved list. Where geographical need or other circumstances do not permit such use, select a caterer with the following credentials: You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either:

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 Column 1 highlights the ‘Safety point’ emphasising the things that are important to make food safely. a written notice placed in a clearly visible position explaining how your customers can obtain this information This sub-section focuses on the steps you take to keep pests out of your premises. This is important because pests can spread harmful bacteria.

Food businesses need to tell customers if any food they provide contain any of the listed allergens as an ingredient. Using separate chopping boards and dedicated equipment specifically for preparing allergen-free meals.

Legal/BBC Requirements

You can adapt the resources to meet individual learning needs and the delivery of various course programmes. This information must be visible, clearly legible and easily accessible to the customer. Food delivery and takeaway food Thoroughly cleaning all food preparation surfaces before starting the food preparation process and ensuring that food handlers wash their hands thoroughly. Food poisoning caused by eating food containing harmful bacteria or which contains harmful substances.