Home Bakery Business Plan Template Page 7
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23SAFETY POINT 1. OVERVIEW OF BUSINESS
Please list the types of products you make
Please list where you buy your ingredients and packaging
You are required by law to keep a record of where you bought your ingredients for traceability
purposes This is in case there is a food alert and you need to identify where you bought food from.
Dry goods
Eggs
Dairy
Packaging
Please list what food hygiene training you have undertaken and the date you did it. (keep a copy
of your certificates)
You may need to attend a food hygiene training course if you haven’t done one recently. One of the
main requirements of the law is that all food handlers must know enough about food safety to allow
them to work safely. This usually means passing a training course in food hygiene, at a level which is
appropriate to the type of food being prepared. The course recommended is Level 2 Award in Food
Safety in Catering, this fits most catering businesses.
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Parent category: Business