The Home Baking Business Food Hygiene Record Book

A record book that contains all the food hygiene checks required for home baking businesses, with ready to use documents that have space to add more information to suit the way your home baking business works. All the documents are explained in an easy to understand way, and the book comes with an allergen risk assessment page and labelling decision tool. Complete with diary section that will last for 6 months. Contains: Cleaning schedule Opening and closing checks Extra checks Allergens risk assessment Labelling decision tool Weekly check lists Weekly ingredients pages Weekly diary pages with fridge temperature recording 4 weekly review pages. Section with extra schedules and checks pages.

A comprehensive guide to starting up your own home baking business, this essential guide will walk you through the steps you need to take to set up and start trading. With an additional section on business planning and mindset, this handbook gives the information needed to not only start up, but also build your successful business. Topics covered include: Food business registration, Choosing a trading name, Finances and the HMRC, Food hygiene and kitchen inspections, Logo and branding, Marketing, Social media and websites, Pricing, Tracking orders, Terms and conditions, Labelling and allergens, Wedding cakes, Business planning, vision and goals, Dealing with complaints.

Food Hygiene Record Book USEFUL & CONVENIENT: This record book is an excellent guide to create perfect reports of your cleaning & storing activities, perfect for all commercial kitchens, restaurants, Home Baking Businesses, catering, hotels, offices, schools, cafes, or any place where food is prepared on the premises. Featured sections: Fridge/ Freezer Temperature Log Book with Food Inventory Tracker (40pages) Deep Cleaning Checklist for your kitchen with daily, weekly & monthly & quarterly checklist. (40pages) Food Waste Tracker (40pages)

Home-based baking is one of America's best-kept business secrets. This sleeper industry offers even novice bakers the opportunity to bake from home for profit using tried and true recipes and equipment already on hand. And yet its many rules and how-tos are so elusive that few people out there who love to bake and dream of taking their products from the kitchen to the market actually end up doing so. Enter How to Start a Home-Based Bakery Business—the first book to cover every essential aspect of planning, starting, and running such a business successfully.

Food Hygiene Record Book It is essential for any commercial kitchen or organization to keep a record to be able to supervise the kitchen on daily basis. This book is perfect to log all important details, which includes kitchen cleaning checklist, temperature recording of the fridge freezer with food inventory counts, managing the food waste and its related cost This Food Hygiene Log book is perfect for catering, hotels, restaurants, offices, commercial kitchen, pubs, schools, cafes, or any place where food is prepared on the premises

Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.

The Business of Baking gives people interested in owning a sweet food business the skills, knowledge and inspiration to move their business dreams forward.

This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.