A little brainstorming please, especially from those of you who deal with small retail premises selling fish and chips and deli type sandwiches.

Environmental health have been notified and all forms completed and submitted, now at risk assessment stage and guidance on food hygiene, procedures etc.

I have done some food hygiene training, certificate with honours (so I must have paid attention), however I am rusty to say the least as this is not my usual area of work.

I'm sure I can manage the risk assessments including fire risk assessment but any thoughts on food preparation and handling will be appreciated.

Thanks

Chris,

The Food Standards Agency have a very informative website which includes good guidance and a free download of a food safety management system called "Safer Food Better Business" which has been developed to assist small businesses to manage food safety. It is the small business's version of HACCP and is very user friendly.

Cheers

FHS