Cake makers

What you need to do as a small business

As a small low-risk food business, our Safer Food Better Business for caterers pack may be too in-depth and onerous for your needs.

However, you will still need to document some basic processes. 

Safer food better baking

We have devised a Safer food better baking pack which you can use as your document system. [link to download directory]

If you decide to use Safer food better baking as your document system you will need to:

  • print off all the safe methods and diary sheets from the pack
  • read How to use this pack and How does this diary work which explain how to use the pack
  • work through the pack and fill in all the safe methods that are relevant to you, likely to be all the methods
  • make sure you are following the safe methods every day.

Every time you produce cakes for your business you will need to complete a diary action sheet.

You will need to:

  • complete the opening checks
  • check your fridge temperatures before you start baking
  • carry out the closing checks once you have finished
  • note anything that went wrong
  • sign to say that the records for that day are accurate and true

After you have done this 15 times, you should complete the review section in the diary to check your methods and audit your systems.

It is a legal requirement to review your management systems.

Write your own

You do not have to use the Safer food better baking pack, you can write your own simple procedures.

You can do this by writing a short paragraph about the areas detailing:

  • food hygiene training and knowledge
  • personal hygiene
  • infection control
  • pest control
  • cleaning and sanitising (what types of chemicals cleaning cloths are used, how to clean and sanitise them)
  • suppliers
  • stock rotation
  • temperature control
  • traceability (using batch codes and keeping records)
  • tamper evident seals and packaging
  • equipment suitability, condition checks, cleaning and storage
  • control of chemicals such as cleaning materials
  • physical hazards particularly the risk of loose metal parts from mixers and control of glass in the kitchen
  • microbiological hazards at all stages of processing.
  • ingredient details including allergy information and edible glitter procedures

Food and Safety

Address: Causeway House,
Bocking End,

Telephone: 01376 557790