[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-168015-en":3,"doc-seo-168015-105":30,"detail-sidebar-cat-1-en-105":95},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":11,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},168015,8814010472675,"Xiajie","https://avatar.qwps.com/avatar/WGlhamll",1,18,"Letters","Advice for Home Bakers - Dos and Don’ts for Making, Storing and Transporting Food","Advice note for people baking cakes and biscuits at home for sale, focusing on food safety and legal compliance. Covers starting a food business, the need for a documented food safety management system using HACCP principles, and maintaining food safety records. Provides practical guidance on kitchen standards, cleaning and disinfecting methods, personal hygiene, and safe handling of ingredients and storage to reduce contamination risks.","Advice for Home Bakers\nBaking cakes and biscuits from your home to sell to the general public is very popular. These are generally termed as low-risk products though you still need to ensure that they are safe and in compliance with the law. This advice note sets out the ‘dos and don’ts’ of making, storing and transporting your produce.\nGeneral Advice\nIf you are setting up a new business, are an existing business, or just want to know a little more about food businesses we advise you visit the Food Standards Website (www.food.gov.uk), which contains lots of great information for new businesses. In particular, we would recommend reading the FSA’s guides ‘Food Hygiene: A Guide for Businesses’ and ‘Starting up: Your first steps to running a catering business’. If you are a new business you will need to register with Shropshire Council 28 days before starting your business, this process is simple and free by going online to: \u0013 HYPERLINK \"https://www.gov.uk/food-business-registration\" \u0014https://www.gov.uk/food-business-registration\u0015.\nFood Safety Management\nEven if you are a small business, the law requires you to have a documented food safety management system based on the principles of HACCP (Hazard Analysis and Critical Control Point). This is a way of managing food safety ‘hazards’ in your business. All businesses must maintain food safety records to demonstrate how this is done and the Food Standards Agency’s “Safer Food Better Business” (SFBB) pack is an excellent way for most caterers to comply with this requirement. The pack can be downloaded here. \u0013 HYPERLINK \"https://www.food.gov.uk/business-guidance/safer-food-better-business\" \u0014https://www.food.gov.uk/business-guidance/safer-food-better-business\u0015.\nAlternatively, you can purchase a full-colour ring-bound caterers pack from Shropshire Council.  The price includes postage and packaging.\nSafe Methods pack for £20\n12 Month Diary pack for £15\nBoth Safe Methods and Diary for £30\nTo request a pack please email \u0013 HYPERLINK \"mailto:food@shropshire.gov.uk\" \u0014food@shropshire.gov.uk\u0015 or telephone 0345 6789067\nA retailers pack can be downloaded from \u0013 HYPERLINK \"https://www.food.gov.uk/business-guidance/safer-food-better-business-for-retailers\" \u0014https://www.food.gov.uk/business-guidance/safer-food-better-business-for-retailers\u0015\nTraining\nAll food businesses must ensure that all food handlers receive the appropriate level of supervision, instruction and training in order for them to handle food safely. We recommend that all food handlers undertake at least a level 2 food hygiene course.\nFood handlers who aren't sufficiently trained may not be aware of the risks associated with handling/preparing food, and a lack of training will have an impact on the score that food premises can receive under the national \u0013 HYPERLINK \"https://www.shropshire.gov.uk/environmental-health/food-safety/food-safety-for-consumers/food-hygiene-rating-scheme/\" \\o \"Food Hygiene Rating Scheme\" \u0014Food Hygiene Rating Scheme.\u0015\nDue to the current pandemic we are not currently offering food hygiene courses, but on-line courses are readily available.\nYour kitchen\nIf you are preparing food at home your kitchen should be of a good standard.  It is essential all surfaces must be capable of being effectively cleansed, and that all domestic kitchen units are in a good condition and of an acceptable standard for food preparation.\nAs with most kitchens, you must have a sink, with hot and cold running water available for washing equipment and foodstuffs. It is recommended that food equipment and utensils are not stored underneath the sink unit due to the potential risk of contamination from waste water. In addition to your main sink you must have a separate area somewhere nearby to wash your hands. Your handwashing area will need hot water, antibacterial soap and hand drying facilities.\nCarpeting is not recommended for kitchen floors, but where it is used, it must be kept clean and in a good condition. It's strongly recommended that","cbCaigq5xa1o5nun","https://ap.wps.com/l/cbCaigq5xa1o5nun","docx",77466,8,"English","en",105,"# General Advice\n# Food Safety Management\n# Training\n# Your Kitchen\n# Personal Hygiene\n# Ingredients & Storage","[{\"question\":\"Do home bakers selling to the public need to follow food safety and legal requirements?\",\"answer\":\"Yes. The advice is intended to help makers ensure their products are safe and compliant with the law.\"},{\"question\":\"What food safety system is required, and what does HACCP mean in this context?\",\"answer\":\"Even small businesses must have a documented food safety management system based on HACCP principles, and keep records demonstrating how hazards are controlled.\"},{\"question\":\"What kitchen practices help prevent contamination in home baking?\",\"answer\":\"Surfaces should be cleanable and in good condition, there should be proper handwashing facilities, pets and laundry should not mix with food preparation, and cleaning should use a two-step process (hot soapy water then an effective disinfectant).\"},{\"question\":\"What personal hygiene rules should be followed while preparing cakes?\",\"answer\":\"Wash hands before preparation, after handling eggs and pets, and after using the toilet. 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