HAACP (Hazard Analysis Critical Control Points)
It is essential you read all of these sections below to have an overview of safe practices for operating a safe cafe.
CLEANING (Safer Foods Better Business)
Cleaning - Clear up and clean as you go
In addition to that detailed above in 'hand washing':
- Please wash your hands after handling money
- Please wash your hands as instructed in the link below but, in addition, as we won't have hot water available to us, please use the the hand gel provided too (after washing)
Cross Contamination
Food Allergies (click here to download)
SFBB Management - other specific Allergen Info
All food allergen information will be recorded on the till and information will be given to customers if they ask. Gluten free and vegan cakes will be annotated on cake labels and menus too
Cakes
Each cake type will be displayed on it's own base (6 or more cakes on each). Gluten Free and Vegan cakes will be separate and covered with a clear lid on top where able
All cakes will be clearly labelled with name and price.
Serving
To help ensure that vegan and gluten free cakes are each kept fully separate from other cakes we have separate cake slices and tongs - these should be kept separate from each other, on their own plate. Please wash each regularly, throughout the day, in their own hot soapy water
Non Dairy Milk
Separate milk jug used for non dairy milk only
Management