Bakeries And Sandwich Shops

  1. Queues, having to ask for ingredients, feeling under pressure because of other customers in queue.
  2. Air borne particles, e.g., milk, nuts
  3. Review of ingredients, change of ingredients, or recipes.
  4. Remember cross contamination, same use ovens or other products.
  5. What are the cleaning protocols lkie at the establishment.
  6. How they store their ingredients
  7. Customer handling if in open bins
  8. Cross contamination from using same utensils, products next to each other and general cross contamination.
  9. Now labelling is in accordance with Natasha’s Law. (October 2021)

Do not be afraid to ask

Would you mind changing your gloves, washing those utensils and/or getting a fresh container for the item?

Prepacked for direct sale (PPDS) allergen labelling changes for bakers FSA

https://www.food.gov.uk/business-guidance/prepacked-for-direct-sale-ppds-allergen-labelling-changes-for-bakers

Federation of Bakers

https://www.fob.uk.com/

FACTSHEET No. 13 GLUTEN

FACTSHEET No. 15 LABELLING OF BREAD

FACTSHEET No. 19 FOOD ALLERGIES

Natasha’s Law

https://www.gov.uk/government/news/natashas-legacy-becomes-law

Natasha’s Law Checklist Nutrictics

(Source https://www.nutritics.com/p/home)

Free, impartial legal guidance for businesses

https://www.businesscompanion.info/

These lists are guidance only, and not fully extensive, people are advised that it is the responsibility of the individual when using this information.

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