Home Bakery Business Plan Template Page 10
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23SAFETY PONT 2B. STRUCTURE
Safety Point
What I do to meet this Safety Point?
Why is it critical to Food Safety?
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All food contact surfaces (work tops, cutting
boards etc.) must be in sound condition, easy to
clean
and
disinfect.
Traditional
domestic
structural finishes may be satisfactory if they can
be kept clean and are maintained in good repair
e.g. standard domestic laminate worktops
are fine but bare wooden finishes are
unacceptable.
All equipment used in the preparation of food
must be in good condition, be easy to keep clean
and if necessary disinfect. The use of wooden
equipment such as cutting boards is not
recommended, as they cannot be effectively
disinfected. For more comprehensive food
production it may be necessary to invest in
commercial equipment.
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