Home Bakery Business Plan Template Page 18
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23SAFETY POINT 6. PREPARATION/HANDLING
Safety Point
What I do to meet this Safety Point?
Why is it critical to Food Safety?
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Raw egg products, such as some chocolate
mousses and cheesecakes should be avoided
(unless you can demonstrate how you are
making them safely).
Raw egg whites should not be used as a glaze.
Products made with uncooked or lightly cooked
eggs can carry salmonella bacteria which can
cause food poisoning.
Ensure that a satisfactory cooking temperature is
achieved for your products and that they are
cooked evenly.
A visual check is adequate for both sponge and
fruit cake (when a skewer comes away clean the
cake is cooked)
Failure to adequately cook food can lead to the
survival and growth of bacteria.
Fresh raw salad/fruit/vegetables must be
washed thoroughly before use, particularly
where they are to be eaten raw.
These foods are grown outside, often in the
ground and could have soil/fertilizers on them.
Both can contain bacteria sufficient to cause
illness.
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