If you cannot find a rating for business then you will need to contact the local authority responsible for inspecting the business. Any concerns relating to a business's food safety can be reported to the local food safety team who are responsible for the business. our safer food, better business pack for retailers, containing relevant guidance and posters needed for food banks and other charity food providers in England and Wales. Authorised officers have the right to enter and inspect your premises at any reasonable time without making an appointment.

Food safety management for businesses | Food Standards Agency Food safety management for businesses | Food Standards Agency

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. If the officer finds that a business’s hygiene standards are very poor and there is an imminent risk to public health, when food may be unsafe to eat, the officer must act to ensure consumers are protected. To cook gluten-free chips, you can’t use the same oil which has been previously used for cooking battered fish.

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. know the risks of allergen cross-contamination when handling and preparing foods and how to prevent this. To manage food hygiene and safety procedures in your food business, you should follow Hazard Analysis and Critical Control Point ( HACCP) principles. When you start a new food business, or take over an existing business, you must register with your local authority.

Safer food, better business (SFBB) | Food Standards Agency Safer food, better business (SFBB) | Food Standards Agency

It is a good idea to keep a record of any training you or your staff have done, so you will be able to show this to authorised officers when they visit your premises.You can use the single dish template for ‘specials’ or to record when ingredients have changed in a regular dish.