Guidance for cake makers
If you are operating as a commercial business and you handle or prepare food then you are classed as a food business. This means that you must comply with the requirements of food hygiene legislation. You must ensure in the first instance that you are registered with your local authority as a food business. Please visit our registration guidance page to find out more about the registration process.
Before you begin...
You need to ensure that the premises you are going to use to handle and prepare food is suitable for the purpose. Below is a list of things that you will need to consider:
- All floors, walls, ceilings and work surfaces should be in a sound condition and easy to clean
- You should have plenty of space to carry out your preparation and for storage purposes, in particular you should consider if you have adequate chilled storage space.
- Hot and cold water must be available when you are carrying out food preparation
- A basin must be available for hand washing which is equipped with hot and cold running water, soap and hand drying materials
- Equipment must be in a good state of repair
You must ensure that you have good knowledge of food hygiene. While a formal qualification is not a legal requirement, it is recommended that you attend a food hygiene training course such as the level 2 course in food safety in catering.
When you start preparing foods you must ensure that you have good procedures in place to ensure that the food you produce is safe to eat. Below are some practices that you should be following:
- You should ensure that your preparation area is clear of all items that are not being used, this is to prevent foreign body contamination. Think about items such as paperclips, drawing pins, pen lids etc.
- Thoroughly clean all preparation areas before any food preparation is started
- Ingredients should be stored in sealed bags or containers when not in use
- Wash hands before starting preparation
- wash hands after handling eggs
- cover any cooling cakes to prevent contamination
- Store cakes in clean sealed containers away from any raw food, particularly raw meat
- Wear a clean apron and tie hair back before starting preparation
- Remove any jewellery and nail varnish
- Cover any wounds with waterproof plasters
- No laundry should be done while food preparation is being carried out
- Pets should not be allowed into the kitchen while food preparation is being carried out
- Young children should be kept out of the kitchen while food preparation is being carried out
- No smoking should take pace while you are preparing food
Other food safety considerations...
- Cheesecakes and any cakes containing cream should be refrigerated at 8°C or below
- Raw eggs should not be used in any foods that will not be thoroughly cooked
- You should not carry out any food preparation if you are ill. If you have suffered from any food poisoning or diarrhoeal illness you should not prepare any food for at least 48 hours after your symptoms have finished
It is a legal requirement for all food businesses to have documented food safety management systems. This document is designed to show that you have considered the hazards involved in your processes and the ways in which you will control these hazards. We have produced a simplified system specifically for home caterers which you can download from the below link:
Generally the baking of cakes is considered to be a low risk activity and we ask cake makers to complete a specifically designed questionnaire to give us information about your business. On an annual basis we are required to make visits to 10% of our low risk premises so you may be contacted as part of our inspection program. In addition we will continue to visit premises where complaints arise.
For more information about labelling of cakes, please visit the website for Hampshire Trading Standards.
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