Advice for home bakers

On this page you can find out about:

having the correct home set up
training
health and safety advice
documents and records you may need

This guidance is aimed at cake makers and cake decorators that use domestic premises for their business. Following the suggested standards will help you comply with the relevant Food Safety Legislation.

Please make sure you register your food business with us.

Your home set up

Domestic kitchens are not designed for commercial use and may need some alterations to comply with the food safety laws. This could include:

access to a wash basin just for washing your hands
a toilet or bathroom that does not directly open into the kitchen
increased storage and counter space
ensure all equipment is in good condition and kept clean or, if necessary, disinfected
restricting access to pets, children and other people when food is being prepared.

Training

We recommend attending a food hygiene training course if you haven’t done one recently. By law, food handlers must know enough about food safety to allow them to work safely.

Health and safety advice

We have put together record sheets for food preparation and other checks you should be carrying out at home. These will help you keep on top of when food was prepared, how food is stored, and regular cleaning checks:

Hazard Analysis and Critical Control Points (HACCP)

It is an important part of your business that you identify the steps and activities that are critical to ensuring food safety. Having identified those steps you need to ensure that they are implemented.

The Food Standards Agency has developed a food safety management system based on the principles of HACCP to meet the needs of small businesses. The system is called Food Standards Agency Safer Food Better Business and can be downloaded for free. The system can easily be tailored to suit your business and will assist in meeting your legal obligations.

Cleaning and disinfection your kitchen

There must be provision for cleaning/disinfecting work surfaces, equipment and utensils. We recommend:

using a dishwasher where possible for utensils
cleaning as you go and do not allow germs to build up on surfaces
using a food grade antibacterial spray to disinfect food contact surfaces after first cleaning them if you are handling raw foods
washing and replacing your cloths and tea towels regularly to avoid build up of dirt. If using re-usable cloths, make sure they are thoroughly washed, disinfected and dried between tasks.

Personal hygiene

wash your hands regularly with warm water and soap
if you have any cuts or grazes on exposed areas, make sure these are kept covered with a waterproof dressing.

You must not prepare or handle food if you are suffering from:

vomiting
diarrhoea
infected cuts or boils
if you feel unwell (especially if you have returned from aboard in the last 2 weeks)
if anyone you share a house with has had typhoid or paratyphoid.

If you have suffered from diarrhoea or vomiting you should not prepare food for others until 48 hours after your symptoms have stopped.

Food delivery, storage and preparation

ensure your foods are cooked evenly, a visual check is good for both sponge cake (press them gently to check, they should be springy to the touch) and fruit cake (when a skewer comes away clean)
storing dried goods in plastic lidded containers helps protects them from things like moulds, pests and chemicals
separate your family cooking space from your business cooking space
you should buy your ingredients from reputable reliable suppliers and make sure your raw materials are fresh
when transporting food, ensure it is covered to prevent it from becoming contaminated by dust or any other foreign bodies
allergen management is essential in ensuring people who are intolerant or allergic to particular foods are not exposed to foods that could harm them. There are 14 common allergens that you as a food business should be aware of and include foods such as nuts, cereals, milk and fish. The Food Standards Agency has useful guidance and free online training regarding allergen management.

Documentation, daily checks and records

it is an important part of your HACCP that you document your activities so that you can prove that you are taking the necessary precautions
any change to the standards set out in this advice should be commented on and corrective action noted, for example, ingredients found to be out of date and thrown away or not used for business.

Please read our setting up a food business webpage for more information and additional considerations.

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