Food Standards Agency l food.gov.uk/sfbb Week commencing: Monday Any problems or changes – what did you do? Opening checks . Closing checks Name Signed

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DISHES Celery Cereals containing gluten** Crus t ac eans Eggs Fish Lupin Milk Molluscs Mus rd Nuts* P anuts Sesame seeds Soy Sulphur Tuna Salad [example] ˜ ˜ ˜ ˜ ˜ DISHES AND THEIR ALLERGEN CONTENT

4 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES ISSUE 7 $35,/ 2019 SC3 – Cooking/Cooling/Reheating Records TIONS OMMENTS/AC C SIGN * (initials) TING ORE EHEA C TEMP. R DATE SIGN (initials)

Notes 1. It is the responsibility of the proprietors of food businesses to comply with current food safety legislation. 2. Only the Courts can interpret statutory legislation with any authority.

Food Law . Code of Practice (England) _____ (Issued June 2023) Presented to Parliament pursuant to Section 40(1) of The Food Safety Act 1990,

1. Remove any obvious food and dirt. 2. Wash the surface with hot soapy water (detergent diluted according to manufacturer’s instructions) to remove grease and any other food

Food Standards Agency on social media. Facebook (Open in a new window) Twitter (Open in a new window) Linkedin (Open in a new window)

1 Summary Intended audience: All food business operators except primary producers. (Primary producers can use it as best practice advice and Enforcement Officers will also find it useful) Regional coverage: UK Legal status: This guidance is intended to: • Accompany legislation. • Describe best practice. Purpose / summary: People who …

Food storage and preparation •Do not use food past its ‘use by’ date •Make sure fridges are operating at or below 5°C •Allergen free food should be stored