Content tagged with: food safety
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Food Allergens
www.doncaster.gov.uk/services/environmental/food-allergensInformation on Food Allergens
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Feed Hygiene Registration
www.doncaster.gov.uk/services/environmental/feed-hygiene-registrationInformation on how to register a feed business.
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Food hygiene rating scheme - safeguards for food businesses
www.doncaster.gov.uk/services/environmental/food-hygiene-rating-scheme-safeguards-for-food-businessesThe food hygiene rating scheme is a local authority/Food Standards Agency partnership initiative.
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Food hygiene rating scheme
www.doncaster.gov.uk/services/environmental/food-hygiene-rating-schemeThe Council has now moved to a new scheme for publishing the hygiene standards in local food businesses called the food hygiene rating scheme.
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Report it: Food safety - consumer complaints
www.doncaster.gov.uk/doitonline/food-safety-consumer-complaintsTo report a food safety concern such as alleged illness from food consumption, foreign body contamination by metal, glass, plastic etc, contamination...
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Food safety
www.doncaster.gov.uk/services/environmental/food-safetyInformation and guidance on food safety
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Safer Food Better Business
www.doncaster.gov.uk/services/environmental/safer-food-better-businessA pack can be downloaded from the Food Standards Agency website
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Document your food safety management
www.doncaster.gov.uk/services/environmental/document-your-food-safety-managementThe latest food safety regulations require everyone running a food business to have a documented food safety management system.
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Registering a food business
www.doncaster.gov.uk/services/environmental/registering-a-food-businessAnyone starting a new food business and anyone storing, preparing, distributing or selling food is required by law to register at least 28 days before opening.
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Level 3 award in supervising food safety in catering
www.doncaster.gov.uk/services/environmental/level-3-award-in-supervising-food-safety-in-cateringThis training course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. The industry guides to good hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.