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Home baking checklist

This checklist has been developed to help home caterers, with a good knowledge of home baking to produce them safely, in order to reduce the risk of food poisoning and food complaints.

This guidance is written to enable a person to produce and sell homemade baking goods from home or at a stall, such as at a farmer’s market. If you plan to sell to a retail shop please contact this department for further labelling advice.

Your kitchen

  • Constructed of materials that are easy to clean and without cracks and crevices that could harbour dirt and allow access to pests
  • Designed to allow good access to areas for cleaning, sanitation, checking and maintenance
  • Suitable size for the nature of your business
  • Used exclusively for the purpose of the food business while such food is being prepared
  • Not used for any purpose which is likely to contaminate or adversely affect the food
  • Cleaning equipment available i.e. hot running water, cloths and cleaning chemicals, sink or dishwasher

Why?

  • Makes cleaning easier
  • Prevents or removes build-up of bacteria and contaminants
  • Reduces access to pests

Personal hygiene

  • Provide hand wash equipment i.e. hot and cold running water, soap and towels
  • Wear clean clothes and remove jewellery
  • Tie long hair back and keep fingernails short
  • Remove nail varnish
  • Be in good health – do not bake if you have got a heavy cold or cough, open wounds, or symptoms of sickness and diarrhoea

Why?

  • Prevents harmful bacteria from spreading onto your food
  • Prevents foreign bodies from getting into food e.g. metal, hair, nail

Ingredients

  • Safe storage of ingredients and packaging – ensure allergens are stored separately
  • Do not use food that is out-of-date, after “best-before” or “use-by”
  • Keep home baking goods away from raw foods, such as raw meat and poultry.
  • Lion branded eggs are recommended
  • The use of raw shell egg (yolk or white) as an ingredient for icing or mousse etc is discouraged; pasteurised liquid egg is a safer option
  • Accurately weigh or measure all ingredients according to the recipe
  • Use food colourings in accordance with manufacturer’s instructions. To prevent hyperactivity in children it is recommended the following food colours are not used: Sunset Yellow (E110), Quinoline Yellow (E104),  Carmoisine (E122), Allura Red (E129), Tartrazine (E102) and Ponceau 4R (E124)

Why?

  • Prevents contamination by bacteria, pests, foreign objects and allergens
  • Ensures product safety is self-maintained
  • Maintains safety and quality
  • Ensures maximum legal levels are not exceeded
  • Ensures product safety is self maintained

Preparation and storage

  • Always use a reputable recipe
  • Home bakes containing fresh cream must be stored below 8°C
  • Cover all foods with food grade packaging
  • Ensure glitters and decorations you use are edible

Why?

  • Prevents growth of food poisoning bacteria
  • Prevents contamination – insects, cleaning chemicals, foreign bodies, bacteria or viruses
  • Prevents non-food items or unpermitted additives from being consumed to maintain product safety

Labelling

Apply correct label to the container, although food sold pre-packed for direct to consumer does not require full labelling, only the name of the food, list of allergens, and whether any ingredients have been irradiated or genetically modified.

Why?

  • To ensure the correct legal labelling requirements are met
  • To inform the customer of the contents of your product

For further help please contact South Gloucestershire Environmental Health, 01454 868001, email foodandhealth@southglos.gov.uk

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