Cash from Baking??

neneromanova

Your site looks nice and clean Bluefire, But I checked the source and you've written the site in a very old version of HTML. Also you need to add keywords and a description to the site so that google can pick it up. Add this in the meta space on all the pages and change them according to the page:

<meta name="description" content="description of your site here" />
<meta name="keywords" content="keywords relating to the page and site. Separate them with a comma eg. cakes, cookes cakes, yummy" />

AronS

Just wanted to say thanks for the information on logo's Hayley x

Bluefire

nat21luv wrote: »

bluefire-looks good and id love some advice on how to set mine up-ive bought the domain name i just dont know what to do next! what size are your cupcakes? muffin or actual cupcake?

Well I use cupcake cases so I guess they're cupcake size? Although the brown cases are muffin ones from Morrisons, there doesn't seem to be much difference between them though.

As for the website I'm no expert - as neneromanova pointed out my coding isn't exactly up to scratch (I basically re-worked an old site I wrote years ago) as I haven't touched web design for yonks. It's not too hard to put a basic site together - there's plenty of guides out on the web to help you do it (I'll be looking at these later myself!) If you're looking for a host though I'd recommend http://www.bigwetfish.co.uk/- their bronze package suits me just fine.

Thanks for the reminder about the metatags neneromanov, I'll get that sorted today. Hopefully none of my customers will check my source

Chuffed to bits with that & hopefully it will bring a few more people to the stall... just glad they made my rambles on the phone into something comprehensible!

Cookie82

Hi all

Just reading this thread with interest as I am an EHO!!! A couple of things I have pciked up on that I thought might be of use to you. For a domestic premises regulations are the same but we look at each individual case. For exapmle I would not require someone who bakes a few cakes at home to install a sep wash hand basin. However if it was someone making a high risk product e.g sandwich, say 20-30 a day then I would require it. Things such as washing machines can be dealt with by you stating it does not get sued during cooking/prep process. Baking cakes/biscuits is very low risk on the scale of things (unles syour maiking something like tiramisu or with fresh cream)

Also I have noticed that a lot of people are looking at online training. We would not accept that here as its not accredited course- we may accept it as a refresher training but not as your initila training. I have looked at lots and they are honestly rubbish compared to the proper course- which is usually only £30 more and get you get a proper qualification out of it and tonnes more knowledge

Anyway I would be happy to asnswer any questions if people have any concerns....as most of you have found out EHO visit is pretty painless and quick......i love inspecting cake makers- lovely easy job for a friday or monday morning )

EssexGirl

Hi Cookie,

I'm looking into starting a baking business (not cupcakes lol) and was wondering what an EHO would be looking for when they visit?

I have a dog and 2 cats (the cats never go in the kitchen as they are fed upstairs). Will that stop me from being able to use my kitchen? Oh and what's the deal with washing machines? Why can't they be on whilst baking?



Sorry to ask so many questions.

hayley11

Hi Cookie

Thanks for the info

Do you have a recommended company to do the hygiene cert with?

Cookie82

Hi Essex Girl

As long as the pets are not in the kitchen during food prep and kept away from any food stores then it will be fine. We will ask that you have an effective sanister/anti bac spray and that everything is thoroughly cleaned before use in case pets have been on surfaces. You must have wash hand basin in kitchen with hot and cold water supply, plus an anti bac liquid soap. In commercial kitchens we require a separate basin, but for a small home kitchen we wouldnt ask you to install new one....however if you have half bowl sink or sink in close by room/downstairs toilet this would be better.

We don't allow washing machines in commercial kicthen due to spread of infection from possible soiled clothes etc. But in domestic sense as long as not being used while food prep ongoing its not a prob.

We will ask general things like what you do/how you prep/how you ensure the food is safe. If your handling a raw product e.g egg/meat then we will talk about cross contam risks. Then a general look around kitchen ensuring enough space/hot water avilable/cleaning chemicals and testing of fridge/freezer temps etc its not too invasive, and we have to give at least 24hours notice before visitng someones home so don't worry about someone turning up unannounced.

As also mentioned you will need to food register/have food hygiene cert/ and have a documented food safety managment system in place (the safer food better business folder is best for this)

Hope this helps

Cookie82

Hi Hayley

The proper qualification needs to be CIEH certfied or RSPH certified. You can look on CIEH website for registered trainers- www.cieh.org

Try your local council and colleges for courses this will be best. Your council course is prob run by your local EHO's anyway so that might be more helpful for you

esmer

Cookie82 wrote: »

Hi all

Just reading this thread with interest as I am an EHO!!! A couple of things I have pciked up on that I thought might be of use to you. For a domestic premises regulations are the same but we look at each individual case. For exapmle I would not require someone who bakes a few cakes at home to install a sep wash hand basin. However if it was someone making a high risk product e.g sandwich, say 20-30 a day then I would require it. Things such as washing machines can be dealt with by you stating it does not get sued during cooking/prep process. Baking cakes/biscuits is very low risk on the scale of things (unles syour maiking something like tiramisu or with fresh cream)

Also I have noticed that a lot of people are looking at online training. We would not accept that here as its not accredited course- we may accept it as a refresher training but not as your initila training. I have looked at lots and they are honestly rubbish compared to the proper course- which is usually only £30 more and get you get a proper qualification out of it and tonnes more knowledge

Anyway I would be happy to asnswer any questions if people have any concerns....as most of you have found out EHO visit is pretty painless and quick......i love inspecting cake makers- lovely easy job for a friday or monday morning )

Wish you were in my area............ mines refused.

esmer

I did my chocolate masterclass today, and it was FANTASTIC! I made, chocolates, the fillings for them, chocolate fondants, and chocolate tarts! IT was absolutely brilliant course and im very pleased with the results for my first attemt.


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