Our preventative maintenance service is a cost-effective solution to help you adhere to equipment regulations. All jars to be re-used should be thoroughly washed and sterilised before use. If you have any cuts or grazes on exposed areas, make sure these are kept covered with a waterproof dressing. This will keep the air out to stop mould and fungal growth. (Including Cake Businesses Operating From Home) The list below is not exhaustive and you should still refer to the ‘Starting up a new food business’ information booklet for more detailed food hygiene advice. This guide will enable employers and employees to understand the requirements when working from home. So if you want to run a home-based catering business you should probably have some sort of training such as a certificate in basic food hygiene. Cooking food thoroughly is the key to killing most of the harmful bacteria that cause food poisoning. You must check the engineer is registered for the type of work e.g. Make sure there are alternatives to pâté and soft ripened cheeses, such as. It covers key topics such as temperature control, HACCP … You might find it helpful to think about these issues: Remember, food poisoning is a miserable and potentially dangerous experience. Store food in fridges at 0-5°C, maximum 8oC. First, you should think about getting a food hygiene certificate, namely taking a level 2 course if you’re new to working with food. All its advice is made public. Both are associated with food poisoning outbreaks. You are responsible for ensuring the safety of the guests if you are preparing food for them. Having a business plan is really important as it makes you think about what you want your business to be, where you see it going, and what you want to achieve from it.Whether you want to start a catering business from your home, a decorative cake company, or anything else in between, it will help you set out your objectives for your home-based food business. Local Authorities officers with the support from the Gas Safe Register are focusing on commercial catering … Don't overload your fridge. Large functions mean large quantities of cooked and uncooked food. The coldest part of your fridge should be kept between 0°C and 5°C (32-41°F). Helping you grow your business is our number one priority, if you would like to take your business to the next step just sign up! The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those working as contract caterers to other industries. Change tea towels and hand towels often. This should be done preferably within an hour. T. 0207 250 7010, Fleet House, 59-61 Clerkenwell Road, EC1M 5LA, Pros and cons of employee ownership trusts (EOTs), Elite Business Live goes virtual – e-meet some of the biggest names in British business, How peer support is helping me and my business. Home catering has increased over recent years. Mobile Catering Since 1987 we’ve been shaping the UK mobile catering industry. You might be planning to prepare the food at home and take it somewhere else to be eaten, such as: When preparing or handling food, it is your responsibility to make sure your food does not make guests ill. Food poisoning is a miserable and potentially dangerous experience. Their "Safer Food, Better Business" program helps caterers understand regulations and operate safely. You can also check the web site: www.GasSafeRegister.co.uk for details of registered engineers. 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