home made sandwiches

samtastic7

Under the Price Marking Order 2004, if you're a retailer, you must:

• display clearly the price of goods
• display the unit price of goods sold loose
• use metric measures for unit pricing
• price in sterling
• include VAT and any other taxes

The law says that the price must be marked in a way that is "unambiguous, easily identifiable and clearly legible". The indication of price must be placed close to the product that it relates to and available to the customer without them having to ask for your assistance - but the law allows you to use any "appropriate means", for example product labelling, shelf-edge marking or price lists.



this is just to sell imagine what they check when you are handling the food, i use to know someone who ran a sandwich business and her own kids could not go in the kitchen while she was preparing the food, she spent hours cleaning her kitchen

C_Ronaldo

LS13_G wrote: »

so your trying to tell me you need a certificate to say u washed ur hands before making the sandwich.

the council want to make sure taht you wont make someone ill if they ate one of your sandwhiches, the council would need to check the prep area being used and the fridge that its clean, right temperature, the prep area is clean tidy, correct equipment if needed,

samtastic7

i can not belive you find that hard to believe when you have a fridge and sell food, have you never had a visit from enviromental health?

mindyourlanguage

samtastic7 wrote: »

i can not belive you find that hard to believe when you have a fridge and sell food, have you never had a visit from enviromental health?

I know about the fridge rules, that wasn't my question.

LS13_G

didnt know none of that, news to me

Becles

LS13_G wrote: »

i think you actually do this, shops round my end sell pancake rolls, home made sarnies and cornish pasties. id just do it personally

Please ignore this advice.

As has been said, you need to go and do a Food Hygeine Certificate. Local colleges offer the courses.

Contact the Food Standards Agency who will send you a pack of information telling you how your workspace must be set up for making the sandwiches. A normal kitchen at home won't be sufficient as it is. For example, you need seperate sinks for hand washing and food prep.

You need to set up a paper trail system so if anyone is ill from eating your sandwiches, everything can be traced through your system. You need to have logs stating where you bought your ingredients, the batch numbers, how they were stored and when they were used. You also need to keep a cleaning log showing how often the food prep area was cleaned and what with, and a maintenance log showing you check your equipment and fixtures frequently.

That's just off the top of my head, and I'm sure there's loads more. Best advice is to send off for all the information first, and they make sure it's financially viable for you to set up and make the sandwiches, before committing yourself.

shelovestobuystuff

LS13_G wrote: »

so your trying to tell me you need a certificate to say u washed ur hands before making the sandwich.

Yes!.My mum works in a hotel at the minute and had to do a hygeine course and get a certificate in food handling and hygeine or something like that to be allowed to sell bar snacks.
You have to do it properly.

Lizzieanne

I agree, there are lots of rules and regulations - a friend of mine, until recently, owned a factory that made those prepacked sandwiches for shops, offices, hospitals etc.

Apart from the rules everyone else has mentioned, all the staff had to change completely into overalls and hairnets; no make up, jewellery or perfume could be worn and everyone walked through a specially prepared footbath before entering the food preparation area. And that was 'just' to make sandwiches!

lynzpower

also as well, its my understnding that you need to have a sink for handwashing in the place of prep - ie additional to a normal kitchen sink.

the basic food hygiene cert is a MUST. my local college does them for 40 qud so deffo worth it.

Scaredy_Cat_3

I don't know any of the rules here - except that food preparation areas do have to be assessed and approved by (I think) Environmental Health. I just wanted to comment on the idea - because someone said sandwiches just covered in clingfilm wouldn't look very nice. One of our local post offices also has a little shop area and they sell pies and buns and sandwiches. The pies and flans are bought in ready made, but I have seen them actually make a bun/sandwich for someone while they waited. Just a bun, sliced in two with a smear of butter and a slice of ham thrust in the middle - seems a bit haphazard to me but I have to assume they had proper permission to do it - just a thought that maybe you could prepare them fresh for people instead of wrapping them in clingfilm.

That said, as a customer, if I was buying a sandwich just wrapped in cling film I'd be perfectly happy as long as the general surroundings of the place looked clean and neat, and I'd want to see a sticky label on top of the clingfilm stating what was in the sandwich. Oh, and sorry to add this, but if it was just in clingfilm I'd expect it to be cheaper than the shrink-wrapped ones.