Jam and chutney

[RuthG]

More of a 'what do I?' question than a 'how do I?'

If I wanted to make jams, chutneys, biscuits, cakes etc for sale, what certificates/courses do I need? I know how to do the jam and so on, but there are probably a host of 'elf and safety' regulations out there.

[Green Aura]

You need a Food Hygiene Certificate, I think but there are also regs about the number of sinks etc you need if you're selling food processed in a domestic kitchen. The WI might be able to offer more advice - they do "home-produced" on a professional scale!

[RuthG]

Thanks Green Aura Will go check out the WI

[MKG]

Make sure you get absolutely up-to-date information, Ruth - I know the regulation requirements have recently changed. I think it's a dead certainty that you'll need an FHC, and it may be that you now also need Public Liability insurance. It's a bit of a minefield, I'm afraid.

Mike

[RuthG]

Well I have been to the WI website but couldnt find much that was helpful really. Did a google search for FHC and came up with http://www.food-certificate.co.uk/cater ... ering.aspx I take it that's the sort of thing?

Where will I find out if I need PLI as well? CAB maybe?

Thanks.

[Milims]

Funnily enough I've been thinking of doing something similar! First of all contact your local Environmental Health Dept and speak to the food officer - they are a huge fund of info on things like Food Hygiene Courses, Risk Assessment, Identifying Processes etc. Then you also need to contact Trading Standards - the'll help with labelling and best before dates etc. Good luck!

[RuthG]

Thanks. Will get on to them as soon as the weekend is over then.

[Marmalady]

As others have said you will need to register your kitchen with Environmental Health Dept - they will probably want to come and inspect it. They are usually pretty sensible about what is feasible in a home-based kitchen and dont insist on it being restaurant-standard! They basically just want to reassure themselves that you will be producing safe food and are aware of any potential risk factors
You will need to take a Food Hygiene Certificate -- many local education authorities run these periodically or there are also independant bodies runnign courses. LEA will probably be cheaper
Trading Standards will advise you on the correct labelling

You will also need Public Liability Insurance -- there are many companies that offer this at a reasonable rate.

As an aside -- its not the WI website you need but the Country Markets website : http://www.country-markets.co.uk/ .
They are a good place to start out in selling in a small way to test the waters
(Country Markets used to be called WI Markets)

[Milims]

Another idea for kitchens, if you don't want to or can't use your own kitchen is to hire your local village hall kitchen. It's apparently quite cheap an it will already be inspected and properly arranged for Food Hygiene and they will probably be very grateful for the revenue!