Hiya again Carole!

So different cake recipes of course can have different cook temperatures but a cooked cake will most likely reach temperatures of 180 degrees Celsius. This is far above the temperature danger zone, and like you say, undercooked cakes are not useable, and so the risk is minimal. However, to provide a due diligence defence, proof of core temperatures or oven temperatures with your cake recipe is better and safer than not having them. Testing one cake per batch should be sufficient documentation.

Hope this helps, all the best!

Hi Emma, thank you for your comment!

As you home is a private residence, the local authority officers will make arrangements to visit your home once its registered to conduct a food hygiene inspection. This inspection is to assess whether your food preparation areas and food safety procedures are suitable.

We hope your inspection goes well!

Hello, I have also recently registered and awaiting my home inspection! IÔÇÖm also in the same situation as yourself and managed childcare around baking!

EHO give you any form of prior warning as IÔÇÖm also worried I wonÔÇÖt be there in the day or on the hour etc? Can anyone give me any advice on this please!

Hello Carole, thank you for your comment, great to hear you are getting your inspection!

Yes taking a temperature check of any goods that have been cooked is recommended practice as it is important to ensure that food has been cooked sufficiently. This is especially important if you are cooking with any raw meat products. Food items should be cooked to a temperature of at least 75 ??C, and remain at that temperature for 30 seconds. You can simply add another checklist to your due diligence folder (along with your other temperature records) and fill it in regularly throughout your baking process. You can buy digital temperature probes and probe hygiene wipes easily online. You could also add a sperate thermometer for inside your oven to double check it is reaching the temperature it is supposed to. If in doubt as to what you need, you can ask your inspector, both you and they want to make sure your products are as safe as possible for consumers, so don’t be afraid to ask their opinion on your specific requirements.

All the best!

Thank you for your reply.
I only make cakes so it is apparent when these are cooked. If they are under cooked you couldn’t use them as they would deflate and look awful. Because of this I got a bit confused and thought I didn’t need to log this.

Out of curiosity what temperature would a cake reach please when it is fully baked?

Many thanks for your help.

I run a small business from home supplying pre packaged popular UK soft drinks that do not require refrigeration and will most likely be exempt from a hygiene rating due to being low risk to public health but that will only be confirmed upon visiting.
I’d like to know your thoughts on what the verdict may be given the nature of the products i’m selling?

Your advice on Home Kitchen Inspections was helpful however I (alone) operate my entire business and store all products in and from a small make shift downstairs office which has a separate toilet and sink area with ventilation.

My question is, although the family kitchen isn’t required for the business to function will the inspector still insist on inspecting it? Any advice you would be greatly appreciated. Thank you.