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included in recipes or explanations of the dishes provided – you need to consider the impact when recipes change A food incident is where concerns about actual or suspected threats to the safety, quality or integrity of food and feed require intervention to protect consumers. Withdrawal You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). You can provide this information by labelling the allergens contained in individual dishes, or by displaying a sign directing customers to ask staff for allergen information. HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

SFBB | Food Standards Agency SFBB | Food Standards Agency

Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. When you start a new food business, or take over an existing business, you must register with your local authority. You should do this at least 28 days before you start trading.You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either: The FSA is updating all EU references, to accurately reflect the law now in force, in all new or amended guidance published since the Transition Period ended at the end of 2020. In some circumstances it may not always be practicable for us to have all EU references updated at the point we publish new or amended guidance. Do you clean kitchen surfaces regularly so that there is no visible food debris or crumbs from other meals? identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels If you are responsible for developing and maintaining a business's food safety management procedures, you must have had suitable training on food safety and hygiene to do this. Skills can be learned by:

Allergy training for food businesses | Food Standards Agency Allergy training for food businesses | Food Standards Agency

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 information must be visible, clearly legible and easily accessible to the customer. Food delivery and takeaway foodA hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels. 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. the physical condition of the business –including cleanliness, layout, lighting, ventilation, pest control and other facilities