In this article, we will define exactly what asbestos is and where you are likely to find it. We will also outline the different types of asbestos and how you might recognise it.

What Exactly is Asbestos?

Asbestos is a naturally occurring substance that was used in buildings and materials for many years to provide additional fire protection and insulation properties.

Materials made with asbestos are strong, incombustible, heat-resistant and sound-absorbent, making asbestos an attractive material for electrical and building insulation, among other uses.

In 1999, the UK banned asbestos due to an increased incidence of lung-related diseases in those working with the substance. However, any building or material manufactured or refurbished before the year 2000 may contain asbestos. Therefore, you have an increased risk of encountering it when working on pre-2000 properties.

Are you aware of the dangers that asbestos poses? Check out our Asbestos Awareness Quiz to test your knowledge. 

Where is Asbestos Found?

As asbestos was used to provide additional fire protection and insulation properties, it could be found in a number of different places.

For example, in a house, factory or office built before 2000, asbestos could be found in:

• Roof tiles.
• Asbestos Insulating Board (AIB).
• Water tanks.
• Pipe lagging.
• Ceiling tiles.
• Tile adhesive.
• Vinyl floor tiles.
• Fire breaks in ceiling voids.
• Cement guttering or pipes. 

You’ll be in danger of encountering asbestos at work if you carry out refurbishments, repairs or maintenance trades. Examples of people who are commonly at risk include:

• Builders.
• Carpenters and joiners.
• Roofing contractors.
• Heating and ventilation engineers.
• Plumbers and gas fitters.
• Electricians.

However, it is important to remember that asbestos doesn’t just affect those who work with it. If disturbed, asbestos can affect anyone in the immediate area. Fibres can also be carried on clothing, which may then impact the worker’s family and friends.

Why is Asbestos Bad?

Asbestos is a fibrous material, meaning that it is made up of fibres that are incredibly small – approximately ten times smaller than the width of a human hair.

If asbestos or ACMs are disturbed, these fibres are released into the air. If inhaled, the fibres can get trapped in the lungs, potentially causing scarring and inflammation. This affects breathing and leads to serious health problems, such as:

• Asbestos-related lung cancer. This malignant tumour of the lungs’ air passages can cause an obstruction that looks similar to lung cancer caused by smoking.
• Asbestosis and fibrosis. Scarring of the lung tissue leads to breathing difficulties and can cause further complications, including heart failure.
• Mesothelioma. A cancer of the cells that make up the lining around the outside of the lungs and inside the ribs (the pleura), or of the abdominal wall. It is fatal at the time of diagnosis. 
• Pleural plaques. These affect the pleura adjacent to the ribs, with around 20% to 60% of people exposed to asbestos developing pleural plaques.

Asbestos fibres can also cause health problems for other parts of the body. For example, asbestos warts and corns can form both on the skin and around major organs.

To learn more about asbestos exposure, have a look at our article: What are the Symptoms of Asbestos Exposure?

Friability

The risk of asbestos fibres being released and causing ill health depends on the friability of the ACM. This means how easily the material can crumble and release fibres. The greater the friability, the greater the risks of health problems.

ACMs that are more likely to be damaged and release inhalable asbestos fibres are known as friable. On the other hand, ACMs that are more resistant to damage and are therefore less likely to release harmful fibres are known as non-friable.

Friability is caused by two main factors:

• The type of materials used along with the asbestos in the ACM.
• The type of asbestos in the ACM.

For example, asbestos cement sheets or gutters contain a low percentage of asbestos and, therefore, pose less of a risk. Conversely, sprayed asbestos insulation is often almost entirely made up of asbestos and deteriorates over time, either through mechanical or weather damage. Therefore, the risks from these materials can be much higher.

You can find more information on the differences between friable and non-friable asbestos in our article, here. 

Need a Course?

Our Asbestos Awareness (Category A) training course is designed for anyone whose job role may expose them to asbestos. It explains in detail what asbestos is, where it may be encountered and what to do if you discover it.

What are the Different Types of Asbestos?

The term asbestos refers to six unique minerals belonging to two mineral families, serpentine and amphibole. All forms of asbestos are highly toxic and exposure can lead to the development of many terminal diseases, such as mesothelioma.

The three main types of asbestos that you may come across whilst carrying out building work are:

• Chrysotile (white asbestos). Chrysotile is the most commonly used type of asbestos and is often contaminated with trace amounts of tremolite. Chrysotile fibres are usually fine in texture, possessing high flexibility and good heat-resistant properties, making it ideal for use in cement, brake pads/linings and roofing materials.
• Amosite (brown asbestos). Mined mostly in Africa, amosite is a particularly strong and heat-resistant type of asbestos that was commonly used in cement sheets, plumbing insulation and electrical insulation. Though all types of asbestos are toxic, amosite asbestos exposure has a comparatively higher cancer risk.
• Crocidolite (blue asbestos). Crocidolite has very thin fibres and, if inhaled, are easily lodged in the lungs. Its thin fibres and brittle nature make crocidolite one of the most harmful forms of asbestos, as it easily breaks down and leads to asbestos exposure.

While the main forms of asbestos are often called white, blue or brown, in the majority of cases, the asbestos cannot be distinguished by colour. In all cases, accredited testing will be required to ensure that the type of asbestos is correctly identified. 

You can find more information about the different colours of asbestos in our article, here.

How to Recognise Asbestos

As we’ve already discussed, the different forms of asbestos are made up from two types of fibres: serpentine and amphibole.

Amphibole fibres is the term used for the group of asbestos types that include amosite and crocidolite. They also include a further three types of asbestos that are less commonly found: tremolite, anthophyllite and actinolite. Amphiboles have needle-like crystals and are usually dark in colour. 

Chrysotile is made up of serpentine fibres, which are curly and in sheets of crystals.

It’s essential to know that you will not be able to identify the presence of asbestos by sight alone. As we’ve established, the ‘colours’ are not a reliable way of identifying the different types of asbestos which, in itself, can appear in many shapes and forms. 

The only way to know for certain whether asbestos is present and which type it is, is to have a sample analysed by a specialist laboratory. Find out more here: How to Test For Asbestos. 

However, you must never handle or try to remove asbestos yourself. If you encounter what you suspect to be asbestos, you must not touch it. Instead, you should keep it isolated and seek specialist advice. If it is asbestos, then only professionals who are specifically trained to manage it should handle and remove it. Our article, ‘Can You Remove Asbestos Yourself?’ goes into more detail on this topic. 

As part of any health and safety management process, there should be emergency procedures in place to deal with the discovery or accidental disturbance of asbestos. Everyone who is at risk of potential exposure should understand the specific, immediate actions that need to be taken should this event occur. Check out our article for more information on what to do if you’re exposed to asbestos, here. 

We hope you’ve found this article on asbestos informative and helpful. If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk.

Further Resources

• Asbestos Awareness Course (Category A)
• Answering Your Asbestos Awareness Questions
• What Are The Three Types of Asbestos Training?

The post What is Asbestos? appeared first on The Hub | High Speed Training.

One of the biggest challenges with tackling modern slavery is that, due to its nature, it occurs behind closed doors. The first step, therefore, is raising awareness. While we all have a role to play in preventing modern slavery from continuing, it’s especially important for people who have safeguarding responsibilities, or work in roles that involve safeguarding, to be able to recognise the signs that this may be occuring. 

In this article, we will define what modern slavery refers to, explain the different types and the signs to look out for. We’ll also outline what you should do if you suspect modern slavery is occurring.

What is Modern Slavery?

Modern slavery is a crime that involves individuals being forced to work or provide a service for the benefit of others. Though there are many definitions, and it has several forms, they all include aspects of control, involuntary actions and exploitation. 

It is important to remember that victims of modern slavery are not just limited to specific groups of people – anyone can be a victim of modern slavery. There are, however, some people who are more at risk of becoming victims of modern slavery than others:

• Children are often viewed as easy targets as they are more susceptible to pressure and persuasion. 
• People with learning difficulties may not be able to fully comprehend the situation and therefore are more vulnerable to manipulation. 
• People in desperate circumstances – like poverty or debt – are often targeted due to their likelihood of making riskier decisions. 
• Asylum seekers can be trapped by their desperation to reach countries like the UK. Traffickers can exploit them by offering them ‘safe’ travel. 

As we’ve established, modern slavery can be difficult to detect, due to it generally occurring behind closed doors. This is reflected in how challenging it is to get an accurate measurement of its prevalence across the world. However, it is not just an overseas problem and there is an increasing number of reported incidents in the UK. 

In 2021, the UK Annual Report on Modern Slavery found that police recorded 8,730  modern slavery offences across England and Wales, an increase of 5% from the previous year. 

Types of Modern Slavery

As modern slavery is a growing concern, it is especially important that people who have safeguarding responsibilities are able to understand the different types. Types of modern slavery include: 

1. Human trafficking is the illegal movement and trade of people without their consent, often across geographical borders. It often involves the use of threats, violence and coercion in order to use people for forced labour, criminal activity or sexual exploitation. For more information on human trafficking, check out our article, here.
2. Sexual exploitation involves forcing victims to perform sexual acts against their will for someone else’s profit. 
3. Criminal exploitation involves vulnerable individuals – often children – being made to commit crimes like theft, fraud or carrying drugs, often via County Lines.
4. Domestic servitude occurs when people are forced to work as domestic helpers under tough conditions and for little or no pay. It is, however, important to note that not all domestic work is classed as slavery and that this is a reliable source of income for many people. 
5. Forced labour includes any work that individuals are forced to complete against their will. They are often compelled to work long hours, in poor conditions, for little or no pay and usually under threat of punishment. 
6. Forced marriage occurs when someone is coerced into marriage without giving their consent. Victims of forced marriages cannot leave and often face abuse. Most child marriages are considered a form of modern slavery. For more information, check out our article: What is the Difference between Arranged Marriage and Forced Marriage?.

However, this is not an exhaustive list. Modern Slavery is a web of criminal activity with many strands, and further examples can be found here. 

Need a Course?

Our Human Trafficking and Modern Slavery training course provides learners with knowledge of exploitation and trafficking within the UK and teaches you how to identify the signs.

Signs of Modern Slavery

Identifying victims of modern slavery can be challenging for a number of reasons. They are often hidden away by their abusers, or feel unable to tell people about their experiences due to a fear of the potential consequences or shame. Therefore, as someone who works in a safeguarding role, it is crucial that you know the signs and what to look for. 

Signs that someone may be a victim of modern slavery include:

• Isolation, fear and withdrawn behaviours.
• Restricted or controlled movement.
• Appearing tired, unwashed or scruffy or showing signs of physical abuse or malnourishment. 
• Poor living conditions, such as living in overcrowded or substandard conditions.
• Long work hours.

The signs listed above are indicative that someone may be suffering from abuse in general. For some forms of modern slavery, there are more specific signs to look out for. However, it’s important to remember that experiences and signs will be different for every victim.

Forced Labour

If someone does not have a contract or is paid either less than the minimum wage or nothing at all, then this could be a significant sign that they are being exploited for their labour.

They may lack suitable clothing or protective equipment for the job they are doing, or work unusually long hours in poor conditions. Someone who is a victim of forced labour may show signs of psychological or physical abuse or seem to have a nervous disposition.

Sexual Exploitation

A victim of sexual exploitation may appear scared or withdrawn. They may show signs of physical abuse (for example, bruises, cuts or scars) or emotional abuse (they may appear to have low self-esteem or self-worth).

Someone living and working at the same address can be an indication that a brothel is operating from that address.

Domestic Servitude

If someone is held in their employer’s home and is unable to leave on their own or their movements are restricted, this could be a sign that they are a victim of domestic servitude.

Look out for signs such as working unusually long hours or being denied access to their own living space or possessions, including items like their ID or phone.

Criminal Exploitation

Signs of criminal exploitation often include suspicious or secretive behaviour and the appearance of unexplained money or items. Someone who is a victim of criminal exploitation may become withdrawn and preoccupied with phone calls and texts.

What to Do if you Suspect Modern Slavery

Modern slavery is a serious crime and we all have a role to play in preventing it. If you suspect modern slavery is occurring, it is crucial that you inform someone as soon as it is safe to do so. Do not assume that someone else will raise the concern; you must speak out, as your information could save a life.

You can:

• Report it to the Modern Slavery Helpline on 08000 121 700. 
• Make an anonymous report on the Crimestoppers website or call them on 0800 555 111.
• Contact the police on 101 for non-emergency enquiries or use the textphone service on 18001 101 if you have a speech or hearing impairment. 
• Call 999 if you suspect that someone is in immediate danger. 

Remember that you do not have to be certain of your concern to make a report and you will always be taken seriously.

We hope you’ve found this article on modern slavery informative and helpful. If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk.

Further Resources:

• Human Trafficking and Modern Slavery Training
• Methods of Human Trafficking and Recruitment
• Writing a Modern Slavery Policy: Guidance for Employers
• How Can We Work Together to Safeguard Adults?

The post What are the Different Types of Modern Slavery? appeared first on The Hub | High Speed Training.

• Guidance for First Aid Kits in the Workplace
• What Should Be Included In Your Workplace First Aid Box?
• How Many First Aiders Do I Need In My Workplace?
• How to Conduct a First Aid Needs Assessment: Free Template
• Paediatric First Aid Quiz
• Workplace Health and Safety Quiz for Employees
• How to Support Individuals After Giving First Aid Assistance
• What are the Responsibilities of a First Aider?
• Workplace First Aid Training

The post Workplace First Aid Quiz appeared first on The Hub | High Speed Training.

Running a local bake sale is a great way to get communities involved in raising money for charity, as many charitable organisations have discovered. Macmillan pioneered the tradition of a ‘Coffee Morning’: a social gathering involving hot drinks and a lot of baked goods, all in aid of raising money.

In this article, we’ll provide you with some inspiration on what to bake, along with tips and ideas to make sure the day runs as smoothly as possible. We’ll also explain how to make sure you’re legally compliant and provide a free bake sale checklist for you to print and use.

What to Bake for a Bake Sale

There aren’t any specific rules to follow when it comes to planning what you’re going to bake and sell. However, as you’re likely to want to sell as many cakes and sweet goods as possible, there are a few sure-fire winners that will be hard for people to resist!

If you’re new to baking, aren’t very confident or are pushed for time, the following are simple but effective ideas for what you could create:

• ‘School-inspired’ sprinkle sponge cakes.
• Basic cupcakes.
• Shortbread.
• Butterfly cakes.
• Brownies.
• Milk or white chocolate chip cookies.
• Lemon drizzle traybake.

Or, if you have experience and/or want to challenge yourself by creating something more complicated, you could try the following:

• Florentine biscuits.
• Viennese whirls.
• Millionaire’s shortbread.
• Cheesecake lollipops.
• Raspberry jam doughnuts.
• Red velvet cupcakes.
• Chocolate mousse cakes.

There’s always an option for you to buy a cake, or something similar, pre-made from a supermarket or bakery, too. If this is the case, don’t forget to keep the packaging as you’ll need this to refer back to if anyone has questions about its ingredients or potential allergens.

Cake Decorations

You’ll need to consider the presentation, too. Decorations are essential for catching people’s eye, so be creative with your decorations and remember your theme. However, it’s important to remember that it’s unlikely you’ll be able to refrigerate your cakes, so you should try and avoid using fresh cream, or something similar, in the decorating as this can easily spoil. Equally, if your bake sale is going to take place outside, don’t forget to provide some kind of covering for your cakes – no one wants to buy a cake with a wasp, or other pest, attached to it!

Many people choose to incorporate edible flowers in their cake decorating – a simple and elegant way of enhancing their aesthetic. However, it is very important to remember that not all flowers are edible. In fact, some flowers are highly toxic and if ingested, can cause serious harm. For more information on edible flowers and how to decorate with them safely, check out our article, here. 

How to Have a Bake Sale Legally

It’s not essential for you to have a food hygiene certificate for events such as one-off bake sales. Despite this, it’s still extremely important that you practise and maintain safe food handling – make sure it’s at the forefront of your mind while you’re planning your bake sale. The last thing you want is to have someone rushed off to hospital and a premature end to the fun. 

You may feel as though taking a training course would be beneficial to you, such as a Level 2 Food Hygiene and Safety for Catering. 

Having this training will also help with your due diligence – which is the main defence under food safety law. To claim a due diligence defence, you must be able to prove that you did everything reasonably practicable to ensure food safety and prevent an offence from occurring. This means having sufficient evidence to prove that you set up a system of procedures and controls. 

In order to prove due diligence, the procedures and controls must be operated properly – in other words, you need to show accurate and complete records and full traceability of food products and packaging. You can find out more about a due diligence defence in our article, here. 

Allergens

It is also recommended by the Food Standards Agency that you communicate any allergenic ingredients in your cakes to your customers, such as wheat flour containing gluten or butter containing milk. 

In the advert for the bake sale, you could include a sentence telling people to inform you of any food allergies they have. This will help you to plan what you can bake to accommodate their allergy. This will help you decide whether to put in place a policy such as ‘no nuts’ to advise anyone taking part not to include any peanuts or tree nuts in their offerings. 

Everyone involved in baking should know what allergens are within the bakes – for example a typical sponge cake will contain gluten, milk and eggs. Ensure hidden allergens are included in the allergen information, such as an egg glaze on a pastry item – these can be easily missed. On the day, display food allergen labels on all baked goods to ensure optimum safety. 

Natasha’s Law requires all goods that are prepacked for direct sale to have an ingredients and allergen list. This includes items such as a cookie in packaging, or items that are wrapped in cling film.

If someone asks you for allergen information and you are unsure – the safest option is to guide them to a bake you do have the allergen and ingredient information for, so they can make an informed decision.

You can download free food allergen labels in our article, here. If you have store-bought products there, you should always keep the packaging to be able to refer back to, as all of the allergen and ingredient information will be included on there. 

Bake Sale Tips and Tricks

There are a few things you need to consider when planning a bake sale to make sure the day runs as smoothly as possible and attracts plenty of people.

For a successful bake sale, we suggest you do the following:

• Plan your date and venue. Proper planning is the first ingredient of success. Ensure that your sale does not clash with another important event that may detract attention. Make sure the venue is accessible for families and for you to unload everything.
• Choose your bakers. Everyone knows that the more baked goods, the merrier. With this in mind, choose as many bakers as your heart desires. Let them know in advance the date you have set, to give them plenty of time to prepare.
• Find out what everyone else is baking. It’s important that you know what everyone is baking so that your sale is varied and you don’t end up with too much of the same thing.
• Choose a theme. Having a theme is a great way to get people involved in, and excited about, your sale. If your planned date falls on or near a holiday, like Easter, consider having a holiday-themed sale. Themes can be based on anything, like your favourite animal or your favourite film. Be creative!
• Why not throw a competition into the mix(ture)? You could base the competition on the most creative idea or the best tasting or decorated cake. A competition is a great way to get people excited and passionate about what they’re baking and coming to your event.
• Advertise the bake sale. One of the best ways to reach a large group of people quickly is through social media. Be creative with posts and invites and remember to include the date, time and venue.
• Work out the logistics. Do you need to provide your own tables at the venue? If so, you’ll need a tablecloth or something similar. You’ll also need to think about practical items, such as packaging – for example, plates for people that want to eat at the venue or takeaway boxes for those who want to take some home with them. You might also want to provide napkins.
• Plan transport. If the bake sale involves you travelling with your treats, consider purchasing a container that will guarantee safe transportation.
• Pick your prices. Plan how much you will charge for each item to give you less to do on the day.
• Take pictures. As well as snapping up the cakes, get snappy with the camera. It’s a great way to share the fun.

Bake Sale Checklist

To make your bake sale less daunting, and to make sure that you can be confident you’ve remembered all you need to, we’ve composed a bake sale checklist for you. 

We’ve divided this checklist into three key areas – what to remember before the event and while you’re planning the bake sale, during and lastly, after the bake sale has finished. 

You can download this checklist at the button below:

Bake Sale Checklist

We wish you all the best in your bake sale venture! If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk.

Further Resources:

• Food Hygiene Courses
• How to Start a Cupcake Business
• Selling Cakes from Home: Do I Need a Food Hygiene Certificate?

The post How to Plan a Bake Sale appeared first on The Hub | High Speed Training.

In this article, we will outline the signs of an allergic reaction that you need to be aware of, explain how long it typically takes for these symptoms to show and discuss what to do if you notice any of the symptoms occurring.

What is a Food Allergy?

A food allergy is an immune system reaction by the body against a specific ingredient that the person has consumed, causing an allergic reaction. The most common symptoms are an itchy mouth and throat, a red rash and swelling of the face. More often than not, these symptoms are mild. However, in some cases, an allergic reaction can be severe and life-threatening.

Any food has the ability to cause an allergic reaction, however, allergies to certain foods are more common than others. There are 14 named allergens that you need to be aware of. By law, these allergens must be declared if they are used as an ingredient in a food product.

The 14 named allergens are:

• Celery.
• Cereals containing gluten.
• Crustaceans.
• Eggs.
• Fish.
• Lupin.
• Molluscs.
• Milk.
• Mustard.
• Nuts.
• Peanuts.
• Sesame.
• Soya.
• Sulphur dioxide and sulphites.

To help you remember the 14 named allergens, we have a free downloadable poster for you to use or display in your workplace. You can find it here.

Some people find their food allergy is easy to manage as their reactions are mild and can be kept under control by making careful food choices. For others, however, their food allergy can be life-threatening, and they need to seriously consider what they are eating on a daily basis. 

It’s essential to remember that while both conditions should be treated seriously, a food intolerance is not the same as a food allergy. You can learn more about food intolerances here. 

Anaphylaxis

Anaphylaxis is a severe allergic reaction to a specific food ingredient and can be life-threatening. It occurs because the immune system mistakenly identifies harmless substances – such as foods and medicines – as harmful ones, and so releases a range of chemicals into the body to deal with the perceived threat.

The chemicals that are released into the body during an anaphylactic shock, such as histamine, cause the body’s blood vessels to widen, blood pressure to drop and the airway to tighten, restricting breathing.

This type of allergic reaction is sometimes referred to as an ‘anaphylactic shock’. For more information, check out our article: Anaphylaxis FAQs.

Need a Course?

Our Food Allergen Awareness Training and Anaphylaxis Awareness courses are designed to ensure learners have a thorough understanding of allergens and to help food handlers identify and label allergens correctly in order to comply with allergen laws and keep customers safe. If you work in the manufacturing industry, our Food Allergens in Manufacturing course will be more suited to your food business.

What are the Signs of an Allergic Reaction to Food?

The symptoms of an allergic reaction to food can differ between people, and the severity of their allergy. However, it’s essential that you can recognise the signs of an allergic reaction so that you can respond calmly and appropriately.

The most common symptoms are an itchy mouth and throat, a red rash and swelling of the face. These are likely to occur rapidly after eating the allergenic food. 

Other reactions include:

• Watery eyes, sneezing and a blocked nose.
• Flushing of the skin.
• Hives (nettle rash).
• Difficulty swallowing or speaking.
• Severe asthma.
• Alterations in heart rate.
• Abdominal pain, nausea or vomiting.
• Sudden weakness due to a drop in blood pressure.
• Collapse and unconsciousness (anaphylactic shock).

In children, symptoms can also include:

• Irritability or mood swings.
• Nausea or vomiting.
• Diarrhoea.
• Bloody stools. 

Oral allergy syndrome – which is a hypersensitivity to plant-based foods – can also cause the lips, mouth, tongue and throat to feel irritated or itchy. Symptoms are similar to those of hayfever, are usually mild and will calm down within an hour, without the need for medical intervention. You can find out more about oral allergy syndrome in our article, here. 

It’s important to remember that people will display differing signs of suffering from an allergic reaction. They may present with one, several or all of the symptoms above.

What are the Signs of Anaphylaxis?

The symptoms of anaphylaxis usually develop immediately after eating an allergenic food but, unlike an allergic reaction, can quickly worsen. 

The symptoms may initially mirror those of an allergic reaction but often lead to:

• Swelling of the mouth, throat or tongue.
• Swollen eyes, lips, hands and feet.
• Itchy or raised red skin.
• Abdominal pain, nausea and vomiting.
• Difficulty breathing and swallowing.
• Wheezing.
• Feeling lightheaded or faint.
• Collapse and unconsciousness.

Anaphylaxis is a medical emergency that can be life-threatening if it’s not treated quickly.

How Long Do Allergic Reactions Take to Start?

Most food allergy symptoms typically start to develop between a few seconds and a few minutes after eating the offending food. 

However, in rare cases, there can also be a delayed reaction – where the symptoms take anywhere between several hours to days to occur – so it’s important to remain vigilant regardless of how long it has been, and to seek medical attention if necessary. 

Delayed reactions are sometimes seen in children who develop eczema as a symptom of their food allergy, and this can easily be mistaken for a dermatological issue rather than an allergic reaction. 

The length of time it takes for symptoms to show can sometimes be explained by the type of food allergy the person suffers from, although there are always exceptions.

According to AllergyUK, food allergies can be divided into three types:

• IgE-mediated. With this type of allergy, it is triggered by a person’s immune system producing the antibody immunoglobulin E (IgE), and the symptoms typically show between a few seconds and a few minutes after eating the offending food. This is the most common type of allergy, and it has a greater risk of anaphylaxis. 
• Non-IgE-mediated. This type of allergy is caused by other cells in the immune system, not IgE, and is more likely to produce a delayed reaction in symptoms. 
• Mixed IgE and non-IgE-mediated. Occasionally, people may experience symptoms from both of the first two types. 

What to Do When Having an Allergic Reaction to Food

When it comes to allergic reactions, they can vary in terms of severity. However, they can be a frightening experience for both the person concerned and any witnesses nearby. In some cases, the person may be experiencing a reaction for the first time. Your knowledge of the signs and symptoms of allergic reactions to food could therefore be crucial. 

If someone is having a mild allergic reaction, taking a medication called an antihistamine can help to relieve the symptoms and it’s unlikely that the person will need further medical treatment. 

However, if someone nearby is having a severe allergic reaction, you should:

• Make sure the person is comfortable, ideally lying down or sitting in a chair. If they are having difficulty breathing, help them to lay down flat. 
• If the person has an auto-injector, such as an EpiPen, Jext Pen or Emerade Pen, ask them to locate and use it. The casualty might be able to inject themselves, otherwise you can assist them. 
• Call 999 for an ambulance as soon as possible and explain that the person is having a severe allergic reaction.
• If there’s no improvement after 5 to 10 minutes, use the second auto-injector if a second dose is available. This must be administered in the opposite leg to the first injection. 

The main points to remember are: keep calm, call an ambulance and reassure the person.

What to Do If Someone is Having an Anaphylactic Shock

As we’ve established, anaphylactic shock is a medical emergency that can be life-threatening if it’s not treated quickly. It’s therefore essential that you know what you can do to help as acting quickly and responding appropriately could save someone’s life.

There are several steps that you should take if you think that somebody is experiencing the symptoms of anaphylaxis.

If the person is conscious:

• You should first ensure the casualty is comfortable, ideally lying down or sitting in a chair. You can assist the casualty to lay down and raise their legs or sit them up and bend the knees if breathing is difficult.
• You should then use an adrenaline auto-injector if one is available. If given promptly this could save the person’s life. The person might be able to inject themselves and will be familiar with how to do so, otherwise you can assist them in applying the injection.
• Once the auto-injector has been used, call 999/112 for the emergency services as soon as possible.

If the person is or becomes unconscious:

• The initial step of first aid for unconscious casualties is to do a primary survey of the person and their surroundings.
• The primary survey is made up of 5 steps – Danger, Response, Airway, Breathing and Circulation, shortened to the initialism ‘DRABC’. It helps you to quickly identify whether there’s an immediate threat to the casualty’s life. 
• Once you have carried out the DRABC steps you can administer the adrenaline auto-injector and call for the emergency services as you would if the person was conscious.

Following an anaphylactic reaction, the person should always be admitted to a hospital where they can be monitored, as a secondary reaction may occur hours later.

While many food allergies can cause mild symptoms, in some cases, these can be severe and potentially life-threatening. It is therefore crucial that you can recognise the signs and symptoms of allergic reactions and anaphylaxis. We hope you’ve found this article useful and informative. If you have any questions on any of the topics covered, please don’t hesitate to get in touch with us at High Speed Training on 0333 006 7000.

Further Resources:

• Food Allergen Awareness Training
• What are ‘Allergy Free’ Foods?
• Free 14 Allergens Poster
• How to Spot Allergy Bullying
• Food Allergies: Myth Vs. Fact

The post Spotting the Signs of an Allergic Reaction to Food appeared first on The Hub | High Speed Training.

In this article, we will look at what lock out/tag out is, including an explanation of the seven steps involved in the process. We will also examine why lock out/tag out is important and provide guidance on improving the procedure in your workplace.

What is Lock Out/Tag Out?

Lock out/tag out (often referred to as LOTO) is a phrase to describe the safety procedures for the isolation of machinery and other work equipment in which energy is used, stored or created. It’s a system that helps to avoid the potential accidents and incidents that can occur during maintenance, servicing, repair or inspection activities in the workplace. 

LOTO involves placing a padlock on a machine once the energy has been fully isolated from it, and then attaching a tag to the machine to communicate that it should not be used. This ensures that workers can complete necessary maintenance, servicing, repair or inspection work safely, without putting themselves or others at risk. 

It is also used for machines that present risks during maintenance, servicing, repair or inspection. For example: power presses, processing machines and automatic processing lines, mixing machines, ovens, conveyor systems, mechanical handling systems and process lines, amongst others.

Risk assessment and the hierarchy of control

Lock out/tag out is an administrative step on the hierarchy of control. LOTO is a part of the risk assessment and part of a safe system of work (SSoW). 

The Management of Health and Safety at Work Regulations 1999 (MHSWR) requires all employers to conduct risk assessments for their work activities and locations. 

To do a risk assessment, you need to take the following five steps:

• Step 1: Identify the potential hazards in your workplace and from your work activities.
• Step 2: Think about who might be harmed and how – not just employees but also contractors, visitors and members of the public
• Step 3: Evaluate the risks and implement controls. This involves deciding how likely it is that the hazards will cause risk to health and safety and what to do about it.
• Step 4: Record your findings. This is a legal requirement if you employ five or more people, but it is good practice for any workplace and activities there.
• Step 5: Regularly review your risk assessment as things change, such as new or altered processes or new employees.

It’s important to remember that LOTO as a process is not a substitute for a risk assessment. 

The hierarchy of control is intrinsic to a risk assessment. It is a five-level structure that helps employers and duty holders understand the order in which precautions should be applied to control the risks associated with their work activities.

The hierarchy starts with the most effective controls at the top of the structure, descending to the least effective. When considering selecting controls for your work activities, they must be adopted in the order outlined below:

• Elimination.
• Substitution.
• Engineering controls.
• Administrative controls.
• PPE.

As mentioned previously, LOTO is an administrative step on the hierarchy of control and part of a safe system of work. We will explore what this means below. 

Safe systems of work (SSoW)

Once elimination, substitution, and engineering controls have been considered to manage risks, under the hierarchy of control, administrative controls can be used to reduce any remaining risks.

Administrative controls include enforcing safe systems of work (SSoW) and ensuring employees are provided with the necessary information, instruction, and training. LOTO is one example of an administrative control. 

A safe system of work is a combination of physical controls, procedures, plans, training and information that provides a safe work environment or a safe work activity for all employees.

The key information contained within a safe system of work is:

• Safe Place of Work. The work environment should be safe and not pose risks to health or safety for the work activities that will be undertaken. For example, there should be adequate lighting, access, and ventilation.
• Safe Work Equipment. The safe system of work should include the selection of the most suitable type of work equipment and/or substance by an experienced manager, with the advice of a specialist company where necessary.
• Safe Substances for Use at Work. The safe system of work should only allow the safest substances possible. This may mean substituting dangerous, flammable, or toxic substances, such as chemicals or gases, for safer alternatives. 
• Safe Management, Supervision, and Monitoring. Managers, supervisors, those who plan the work, and other duty holders should be competent in their duties. This includes an understanding of the hazards and risks involved with the work activities and work environment, and how to safely supervise and monitor activities.
• Safe Workers. Employees and any others undertaking work activities must be fully trained in the safe system of work, including any work equipment, use of substances, and rescue arrangements.

The Seven Steps of LOTO

There are a number of critical steps to a LOTO procedure. These are a logical series of actions that ensure all the steps of LOTO are completed. Almost all LOTO procedures fall into this series of steps, which we have listed below. 

• Step 1: Preparation – This involves identifying the energy sources and control devices of the machine in question – for example, how is the machine powered? Electricity is the most commonly used energy source; however, some machinery is powered by hydraulic or pneumatic energy. 
• Step 2: Initial Information and Training – It’s crucial to ensure that everyone who needs to know that the work equipment will be under maintenance, serviced, repair or inspection are fully informed beforehand. This includes not only employees who usually work on or nearby the machine, but others such as contractors or cleaning staff that work in the vicinity.
• Step 3: Initial Isolation of Work Equipment – All forms of energy need to be fully isolated from the work equipment. The first step here is to switch off the stop button on the machine – which doesn’t isolate the equipment. That needs to be done separately, usually by moving the isolator switch for the equipment to ‘off’.
• Step 4: LOTO – Lock Out of Work Equipment –  Now that the machine’s isolator has been switched off, it should be locked with a padlock. Typically there are two holes in the isolator handle or the isolator switch in the main control panel. Once these holes are aligned, a padlock can be fitted and locked. Usually, the person who locks off the equipment also retains the key.
• Step 5: LOTO – Tagging and Testing – As soon as the padlock has been fitted, the person doing the work should also fit a “lock out warning tag”. This tag should be able to be attached securely to either the padlock or the machine, and must contain a warning label. It should also have the space to write the name of the person who has fitted it. 
• Step 6: Communication During the Work – It’s essential, for the safety of everyone involved, that there are clear lines of communication throughout the maintenance, service, repair or inspection work. Voice communication is often sufficient, however, if the maintenance takes place in an enclosed space, for example, or an area with low-light, it might be necessary to use a radio or another wireless system.
• Step 7: Completion of Work and Return to Service – Before the work equipment is released for normal service, a manager or supervisor must confirm that the work has been completed and the equipment is in a safe condition. It’s vital that the lock out devices and tags are removed by the same person who fitted them. 

Want to Learn More?

Our Lock Out/Tag Out course outlines the health and safety hazards and risks that LOTO helps to control, and how the principles of LOTO should be applied to risk assessments.

Why is LOTO Important?

Lock out/tag out is a safety process that helps to safeguard employees against hazards and risks that they, and other people in the vicinity, can be exposed to while routine maintenance is carried out. 

These include, but are not limited to:

• Moving parts of machinery. This can cause entrapment, crushing and/or amputation of parts of the body. Examples include the tools of machinery, moving parts of plant such as rotating blades in fans, mixers of tanks or drums or conveyor systems. 
• Electrical risks. As we’ve explained, electricity is the most commonly used energy source, and this presents its own risks. For example, electric conductors, which are assumed ‘dead’ and are exposed for work on them may become live and cause electric shock or burns.
• Falls from height. It’s common for maintenance work to involve working on roofs, gutters and building services. Equally, it may involve needing to reach raised sections of machinery or work equipment. These activities would involve using access equipment. For more information on controlling working at height hazards, check out our article, here. 
• Falls of heavy objects. Heavy items sometimes have to be moved or are disturbed during maintenance work – for example, access covers or disconnected parts.
• Disturbing asbestos. Many older plant and machinery items still contain asbestos products, for example, gaskets, filters and other parts. There is also asbestos-containing material in parts of older buildings and structures, for instance, sprayed asbestos coating on steelwork and pipes, lagging, and asbestos insulation boards. For more information on asbestos, check out our article. 

Legal Requirements

There are a number of Regulations under health and safety law that must be complied with that relate to LOTO. We have explained some of the key legislation below. 

Under the Health and Safety at Work etc Act 1974, employers must ensure, so far as is reasonably practicable, their employees’ health, safety and welfare whilst at work. This is a wide-ranging duty and encompasses preventing and controlling risks that may result from maintenance, servicing, repair or inspection work. This includes ensuring the proper planning, organisation, control, monitoring and review of preventative and protective measures.

The Management of Health and Safety at Work Regulations (MHSWR) 1999 also applies to all work activities and places additional legal duties on employers to manage health and safety in the workplace. 

One of the key duties under MHSWR is to ensure that a risk assessment is regularly carried out and the findings are recorded. 

Under both the HSW Act and MHSWR, employees also have responsibilities to work safely and in accordance with any training and information given to them and to immediately report any health and safety concerns to their employer or manager.

The Provision and Use of Work Equipment Regulations (PUWER) 1998 apply to a wide range of work equipment across all types of work activities, and are therefore relevant to LOTO procedures, too. 

How to Improve LOTO Safety

There are certain ways that employers can help to improve the safety of a LOTO procedure, including ensuring that inspections are carried out and that all employees are fully trained. We’ll look at these in more detail below. 

LOTO Inspections

If your workplace uses LOTO procedures, there should be an inspection conducted at least once every 12 months to evaluate the current system in place.

The inspection must be conducted by a competent person. There must also be a second person involved, who carries out the LOTO procedure. The person carrying out the inspection cannot be the one carrying out the procedure. 

A LOTO inspection must determine whether:

• Employees are aware of, and fully understand, their responsibilities regarding how to conduct a LOTO procedure safely.
• Each step of the LOTO procedure is being followed – including, for example, whether everyone involved is being informed of the upcoming maintenance and whether they each understand what the different types of lock out/tag out devices, such as padlocks or tags, mean. 
• The overall success of the current system in place. 

The results of the inspection will highlight any deficiencies with the current system and controls should then be implemented to improve or make changes to the process – such as offering further training to employees – if the results show a need for improvement. 

LOTO Training

Employers must provide LOTO training and having employees complete lock out/tag out training has many benefits. A training course outlines the hazards and risks associated with maintenance work in detail, highlighting the importance of using a LOTO procedure to protect employees from these. 

It also explores each step of the risk assessment process in detail, and explains how it links with the hierarchy of control and safe systems of work. 

A LOTO training course will also outline the seven steps of a LOTO procedure, and goes into detail about what is required at each step. It also describes the role and responsibilities of those involved in LOTO.

Take a look at our Lock Out/Tag Out Training course which is suitable for workers at all levels, who are involved in lock out/tag out procedures to complete routine maintenance, service, repair or inspection of work equipment.

However, it’s crucial to understand that a lock out/tag out training course must accompany practical training and be a part of general health and safety training. It is not a substitute. Completing an online course does not provide any assurances of being deemed competent to carry out procedures such as LOTO. Instead, it provides awareness and theoretical knowledge of the procedure. 

We hope you’ve found this article on lock out/tag out informative and helpful. If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk. 

Further Resources

• Online Health & Safety Courses
• Understanding DSEAR – Area Classification & Hazardous Substances
• What is a Safety Data Sheet?

The post What is Lock Out/Tag Out? appeared first on The Hub | High Speed Training.

In this article, we will outline everything you need to know about starting a bakery business. We’ll look at the different types of bakeries, conducting market research, how to write your business plan and the legal requirements you need to be aware of. 

• What is a Bakery Business?
  • Types of Bakeries
• How to Write a Business Plan for a Bakery
  • How to Write Your Business Plan
  • Equipment Needed for a Bakery
• Legal Requirements for a Bakery Business
  • Registering your Food Business
  • Food Hygiene Training
  • Allergens
  • Food Labelling and Packaging
  • Health and Safety

What is a Bakery Business?

A bakery business typically creates and sells food products that are baked in an oven. However, the scope for what you can create, and which products you choose to sell, is huge and only limited by your creativity and innovation.

Typical bakery goods include items such as:

• Bagels.
• Bread.
• Cakes.
• Cookies.
• Pastries.
• Pies.

There are many benefits to starting a bakery business, too. For example:

• Low start-up costs. The start-up cost of a bakery business can be as little or as much as you like. There are certain elements that you’ll need to have, but overall, the start-up costs are much lower than other businesses – especially if you choose to start the business from home.
• Creating your own working schedule. While you may need to work longer hours to begin with, once you’re established, you’ll be able to dictate when you want to work and which jobs you decide to take on. If you open your own cafe, for example, you’ll have the power to choose which hours it’ll be open to and from, and on which days of the week. 
• The ability to be creative in your job. You’ll be in charge of choosing what you produce, how you do that and what it looks like. 
• Diversification opportunities once the business takes off. Once you’ve established your bakery business, the opportunities to expand into further markets are endless.

Types of Bakeries

There are two main types of bakery businesses – retail and wholesale. 

Retail bakeries are the most common type of bakery, and they have a number of different business models and niches for you to choose from. These include, but are not limited to, the following:

• Bakery cafe – This is a cafe that sells baked goods alongside other food and drink products – for example: coffee, tea, paninis, sandwiches, etc. There is also usually a place for customers to sit and eat their food. 
• Bakery counter – Similarly to a bakery cafe, a counter may choose to only sell baked goods, or they may also offer other products, such as teas and coffees. However, this is typically a ‘take-away only’ space, and isn’t required to have a place for customers to dine in. 
• Bakery food truck – This is a portable space to sell your baked goods from, and you may choose to drive to a number of locations or park yourself up in a designated space where customers will know to find you. Due to the lack of space, you may find it easier to create your baked goods at home rather than making them onsite. 
• Home bakery – Selling directly from your home is a viable option for people who want to avoid the higher start-up costs of buying or leasing a separate premises to sell their baked goods from. You could also offer a delivery service for a set price to increase your profits. For inspiration, check out our article: ‘Ideas for Starting a Food Business from Home.’

In each of these business models, you also have the opportunity to specialise what you offer – for example, you may choose to only sell gluten-free products in your bakery food truck, open a café that specialises in French bakery goods only, or open a wedding cake business from your home. 

On the other hand, wholesale bakeries don’t sell their products directly to customers. Instead, they sell to other businesses – for example to supermarkets, restaurants or cafes. Due to the nature of this business model, wholesale bakeries are expected to produce high volumes of their products if they want to be successful. This means there are much higher start-up costs involved, as you would need to have a large enough space to meet the demands of commercial orders, and potentially employ others to help you do this.

Need a Course?

Our Starting a Home Food Business course explains the fundamental steps you need to take in order to comply with the legal requirements and food safety regulations. It also covers how to write a business plan, conduct market research and ways to promote your business.

How to Write a Business Plan for a Bakery

Once you’ve decided that you’d like to start a bakery business, the first thing you need to do is conduct market research. This will help you to identify several key areas that are important to focus on if you want your business to be successful. 

It will help to identify who your target audience is, what they are looking for, how often they want it, how much they are willing to pay for it and whether you will have any competition.

Things that you need to find out during the market research stage include:

• What kind of bakery are you going to open?
• How many different products will you offer?
• Which recipes will you use? Have they been tested?
• Who are your customers and what is their demographic?
• Will you sell your products online, in a shop or both?
• Are there any local events that you can sell your products at?
• Will you rent or buy premises outside your home? Where will this be?
• Will you have a delivery option? What are the costs and demand for this?
• Is there any existing competition? What do they offer?
• Do you need any insurance, certificates or licences to operate the business?

How to Write Your Business Plan

Every business needs a plan. The idea is that you write down, in one document, everything about the business to make your opportunity sound as attractive as possible to potential business partners and financial lenders. It also helps you to keep a focus on what your business objectives are so that you completely understand what you are aiming towards and how you are going to get there.

Writing a business plan doesn’t have to be a complicated job and it doesn’t have to be very long. As long as you get all the key information written down in a logical order, then your business plan is good to go.

Topics to include in your business plan are:

• The name, address and contact details of your business.
• Information on the management of the business; who’s in charge?
• Your company’s Mission Statement: in one sentence, summarise the aim of your bakery business.
• Where you will operate from; where is your office or kitchen, how big is it and what are the overhead costs involved?
• Your start-up costs; what equipment do you need to buy? Do you have any insurance or training to pay for?
• The everyday costs of the business; how much will you spend on ingredients and overhead costs on a weekly or monthly basis?
• Funding and financial projections; where do you plan to get the money from to start the business and what are your projected profits/losses for the next month, year, 2 years, etc? How will you maintain the cash-flow?
• Will you work on the business full-time or alongside your day job?
• Does your business have any competition and what are the features or benefits of your own business that will make it stand out?
• What is your marketing strategy?
• Do you have the logistics in place to deal with delivery, customer service, insurance, etc?

We’ve put together a simple template that you can use to get you started:

Equipment Needed for a Bakery

It’s vital that you have a well-equipped kitchen before you can open your bakery business – even if you’re planning to bake at home rather than in a commercial kitchen.

The type of equipment you’ll need will depend on whether or not you decide to specialise in one product, for example a wedding cake business. However, generally speaking, you’ll need:

• An oven – A convection oven is usually the type chosen by bakers as it provides dry heat and therefore cooks food evenly. However, if you’ve chosen to specialise in artisan bread, for example, you may prefer a deck oven. 
• Space to prepare and knead your dough if you’re going to bake bread or pastries.
• Shelving and storage racks. 
• A cart or trolley to move large bags of ingredients around – especially if you have a commercial kitchen to work in.
• Non-stick trays.
• A food mixer.
• Digital scales for accurate measuring.
• Cooling racks.
• Measuring spoons for accuracy of ingredients.
• Mixing bowls.

Legal Requirements for a Bakery Business

Once you have organised your business plan, it’s time to focus on making sure that your business will be legally compliant.

Selling food online without the proper registration or other legal requirements in place can have dire consequences not only for business owners, but for the health, safety and wellbeing of your customers.

Registering your Food Business

According to the Government, anyone who is regularly selling food must register as a food business through their local authority. On the Government website, you can input your postcode and this will direct you to where you need to apply. This licence is free to obtain, and cannot be refused.

However, you must register as a food business at least 28 days before trading. If you are already trading, you must register as soon as possible. 

Trading without proper registration can result in a fine or prison sentence of up to two years.

You must also register with the Government as a sole trader in order to complete a self-assessment tax return each year. The Government classes anyone who is self-employed as a sole trader.

Food Hygiene Training

Once you have completed the necessary registration, you will receive a visit from the Environment Health Office (EHO) within 28 days of submitting your registration form. The EHO will ensure that you are compliant with all the relevant food hygiene legislation and are therefore safe to be trading.

During the inspection, EHO inspectors will assess three areas of your home food business:

• The physical condition of your premises. This means measuring your cleanliness, and whether you have suitable ventilation and pest control measures. 
• Food hygiene. This involves ensuring that you and any employees have safe preparation methods, cooking and storage of food, and making sure you know how to safely cool or reheat your products.
• Food safety. This means inspecting the precautions you have in place for this, such as having a food safety management system implemented and used. HACCP (Hazard Analysis and Critical Control Point) is an example of this. You can find more information on HACCP in our article here.

Once they have completed their inspection, the EHO will issue you with a food hygiene rating. If you’d like to learn more about what to expect from an EHO visit, you can do so in our article, here.

Food safety is immensely important, and you must do everything in your power to ensure that you follow all the guidelines. By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to protect the food they serve from contamination. 

Need a Course?

Our Level 2 Food Hygiene and Safety for Catering training course is designed to help learners understand the basics of food hygiene so they can work safely, comply with the law, minimise contamination and ensure the food they handle is safe for consumers to eat. Our range of HACCP courses cover everything you need to implement an effective food safety management system.

Allergens

A vital part of food safety is having a sound knowledge of allergens. All food businesses have a duty to protect their customers from the risks allergens can present. 

Any food has the ability to cause an allergic reaction, however, certain foods are more likely to cause a reaction than others. 

There are 14 named food allergens which, by law, must be declared if they are used as an ingredient in a food product.

Conducting an allergen risk assessment is a key way to ensure you are complying with regulations. As you are legally required to provide allergenic information on your products, an allergen risk assessment may be the easiest way for you to identify where allergens occur in dishes, where the risks of cross contamination are and how you can best mitigate the risk. We have created a free, downloadable allergen risk assessment which you can find here. 

We also have free and downloadable allergen labels for you to use.  These are quick and easy ways to communicate allergens with your customers and reassure them that you are dedicated to food safety.

Food Labelling and Packaging

Food labelling is another crucial part of food safety. There are regulations regarding certain information that must be displayed on labels, and also specific allergen regulations for distance sellers. Distance selling is the indirect selling of products rather than directly to customers over a counter or face to face. Therefore, if you’re selling food online – via a Facebook or Instagram page, for example, you are a distance seller.

You must be able to provide allergen and intolerance information for your customers, especially with the introduction of Natasha’s Law, including any ‘may contain’ cross-contact allergens which you also handle. To find out more about precautionary allergen labelling, check out our article, here.

You’ll also have to decide what kind of packaging you’ll use in your bakery, and which materials it’ll be made from. For more information, check out our article: ‘What are the Different Types of Sustainable Food Packaging?’.

Food Allergen Awareness

Our Food Allergen Awareness training is designed to help food handlers identify and label allergens in order to ensure their customers remain safe from harm.

Health and Safety

There are a number of potential health and safety risks in a bakery, whether you are working from home or in a commercial kitchen. Being aware of these risks can help you to put control measures in place to prevent accidents or ill-health from occurring to yourself, or any workers you may employ. 

The most common health and safety risks in a bakery include:

• Occupational dermatitis.
• Exposure to harmful substances.
• Slips, trips and falls.
• Manual handling.
• Appliances and machinery.

It is primarily an employer’s duty to ensure that health and safety measures are put in place. However, everyone that handles food has a part to play in adhering to, and upholding them so they remain effective. 

There are numerous pieces of legislation that place legal duties on employers to protect the wellbeing of their employees. For example:

• The Health and Safety at Work, etc. Act 1974.
• The Management of Health and Safety at Work Regulations (1999).
• The Control of Substances Hazardous to Health Regulations (COSHH).

For more information, check out our article which contains a free, downloadable checklist: ‘Health and Safety in a Bakery’.

Health and Safety

Staff need to be sufficiently trained to handle occupational hazards, and it’s always helpful to improve their knowledge. Check out our range of Health and Safety courses which cover the fundamentals any bakery would need including Workplace First Aid and Control of Substances Hazardous to Health (COSHH).

We wish you all the best in your bakery business venture! If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk.

Further Resources

• Starting A Home Food Business
• 5 Key HACCP Considerations for the Bakery Industry
• Health and Safety in a Bakery: Free Checklist
• How to Start a Street Food or Food Truck Business
• How to Start a Cupcake Business
• How to Start a Food Business From Your Home
• Cake Decorations: Which Flowers are Edible?
• Selling Cakes from Home: Do I Need a Food Hygiene Certificate?
• Pest Control Quiz

The post How to Start a Bakery Business appeared first on The Hub | High Speed Training.

If you have a passion for baking, then why not make it into a career? With all this entrepreneurial success surrounding baking, it’s no wonder cupcake businesses are booming – some reports have stated that there has been a 230% increase in home baking businesses in recent years.  

In this article, we will take you through everything you need to know about starting your own cupcake business. We’ll outline the benefits, explain how to write a business plan and detail everything you’ll need to get started. Finally, we’ll explore some of the marketing strategies you can use to promote your business.

• Why Start a Cupcake Business?
  • Is a Cupcake Business Profitable?
• Cupcake Business Plan
  • How to Write Your Business Plan
• What Do I Need to Start a Cupcake Business?
  • Register your Food Business
  • Food Hygiene Training
  • Allergens
  • Food Labelling and Packaging
  • Equipment Needed for Cupcakes
• Marketing Strategy for Cupcake Business
  • Marketing your Business on Social Media

Why Start a Cupcake Business?

Even in an economy where cash-flow is slow and people have less money to spend, cupcake businesses are still taking off. Cupcakes are seen as a luxury product but, with their small price tag for consumers, they’re the ultimate feel-good purchase that won’t break the bank. 

Some of the benefits of starting a cupcake business include: 

• Low start-up costs. The start-up cost of a cupcake business can be as little or as much as you like. There are certain elements that you’ll need to have, but overall, the start-up costs are much lower than other businesses.
• Creating your own working schedule. While you may need to work longer hours to begin with, once you’re established, you’ll be able to dictate when you want to work and which jobs you decide to take on. 
• The business can be run from home. Along with choosing your own hours, you’ll be able to work exclusively from the comfort of your own home. 
• The ability to be creative in your job. You’ll be in charge of choosing what you produce, how you do that, and what it looks like.
• Diversification opportunities once the business takes off. The opportunities to expand into further markets are endless. If you want some inspiration, check out our article: ‘Ideas for Starting a Food Business from Home’. 

Is a Cupcake Business Profitable?

Cupcake businesses can be extremely profitable. This is partly due to the low start-up costs – starting your business can be as expensive or inexpensive as you want it to be. There’s no need to upgrade or buy new equipment unless you feel the need to – but we’ll look into the specifics of what you’ll need later in the article.

As the money you’ll need to invest to get started is minimal, you’ll turn a profit much faster than other businesses. Cupcakes are also inexpensive to make, in terms of the amount of ingredients needed to create each one, but they have a high profit margin. Even if you set a reasonably low price point for your cupcakes, you’ll make a profit on each one.

By running your business from home, you’re also avoiding extra utility costs from owning a café, restaurant or shop. This allows you to enjoy the majority of the profits you make.

Want to Learn More?

Our Starting a Home Food Business course explains the fundamental steps you need to take in order to comply with the legal requirements and food safety regulations. It also covers how to write a business plan, conduct market research and ways to promote your business.

Cupcake Business Plan

Once you’ve decided that you’d like to start a cupcake business, the first thing you need to do is research the market. 

Market research will help you to identify several key areas that are important to focus on if you want your business to be successful. It will help to identify who your target audience is, what they are looking for, how often they want it, how much they are willing to pay for it and whether you will have any competition.

Things that you need to find out during the market research stage include:

• What kind of cupcake business are you going to open?
• Which recipes will you use? Have they been tested?
• Who are you customers and what is their demographic?
• Will you sell your products online, in a shop or both?
• Will you sell just cupcakes or full-size cakes and tray-bakes too?
• Will you be a catering or retail business?
• Are there any local events that you can sell your cupcakes at?
• Will you rent or buy premises outside your home? Where will this be?
• Will you have a delivery option? What are the costs and demand for this?
• Is there any existing competition? What do they offer?
• Do you need any insurance, certificates or licences to operate the business?

How to Write Your Business Plan

Every business needs a plan. The idea is that you write down, in one document, everything about the business to make your opportunity sound as attractive as possible to potential business partners and financial lenders. It also helps you to keep a focus on what your business objectives are so that you completely understand what you are aiming towards and how you are going to get there.

Writing a business plan doesn’t have to be a complicated job and, for a small cupcake business, it doesn’t have to be very long. As long as you get all the key information written down in a logical order, then your business plan is good to go.

Topics to include in your business plan are:

• The name, address and contact details of your business.
• Information on the management of the business; who’s in charge?
• Your company’s Mission Statement: in one sentence, summarise the aim of your cupcake business.
• Where you will operate from; where is your office or kitchen, how big is it and what are the overhead costs involved?
• Your start-up costs; what equipment do you need to buy? Do you have any insurance or training to pay for?
• The everyday costs of the business; how much will you spend on ingredients and overhead costs on a weekly or monthly basis?
• Funding and financial projections; where do you plan to get the money from to start the business and what are your projected profits/losses for the next month, year, 2 years, etc? How will you maintain the cash-flow?
• Will you work on the business full-time or alongside your day job?
• Does your business have any competition and what are the features or benefits of your own business that will make it stand out?
• What is your marketing strategy?
• Do you have the logistics in place to deal with delivery, customer service, insurance, etc?

Start your business plan in a word-processor document on your computer, grab a notebook or bring up a new page on your tablet – it doesn’t matter where!

We’ve put together a simple template that you can use to get you started:

One Page Business Plan

What Do I Need to Start a Cupcake Business?

Once you have organised your business plan, it’s time to focus on making sure that your business will be legally compliant.

Selling food online without the proper registration or other legal requirements in place can have dire consequences not only for business owners, but for the health, safety and wellbeing of your customers.

Register your Food Business

According to the Government, anyone who is regularly selling food must register as a food business through their local authority. On the Government website, you can input your postcode and this will direct you to where you need to apply. This licence is free to obtain, and cannot be refused.

However, you must register as a food business at least 28 days before trading. If you are already trading, you must register as soon as possible. 

Trading without proper registration can result in a fine or prison sentence of up to two years.

You must also register with the Government as a sole trader in order to complete a self-assessment tax return each year. The Government classes anyone who is self-employed as a sole trader.

Food Hygiene Training

Once you have completed the necessary registration, you will receive a visit from the Environment Health Office (EHO) within 28 days of submitting your registration form. The EHO will ensure that you are compliant with all the relevant food hygiene legislation and are therefore safe to be trading.

During the inspection, EHO inspectors will assess three areas of your home food business:

• The physical condition of your premises. This means measuring your cleanliness, and whether you have suitable ventilation and pest control measures. 
• Food hygiene. This involves ensuring that you and any employees have safe preparation methods, cooking and storage of food, and making sure you know how to safely cool or reheat your products.
• Food safety. This means inspecting the precautions you have in place for this, such as having a food safety management system implemented and used. HACCP (Hazard Analysis and Critical Control Point) is an example of this. You can find more information on HACCP in our article here.

Once they have completed their inspection, the EHO will issue you with a food hygiene rating. If you’d like to learn more about what to expect from an EHO visit, you can do so in our article, here.

Food safety is immensely important, and you must do everything in your power to ensure that you follow all the guidelines. By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to protect the food they serve from contamination.

Need a Course?

Our Level 2 Food Hygiene and Safety for Catering training course is designed to help learners understand the basics of food hygiene so they can work safely, comply with the law, minimise contamination and ensure the food they handle is safe for consumers to eat. Our range of HACCP courses cover everything you need to implement an effective food safety management system.

Allergens

A vital part of food safety is having a sound knowledge of allergens. All food businesses have a duty to protect their customers from the risks allergens can present. 

Any food has the ability to cause an allergic reaction, however, certain foods are more likely to cause a reaction than others. 

There are 14 named food allergens which, by law, must be declared if they are used as an ingredient in a food product.

Conducting an allergen risk assessment is a key way to ensure you are complying with regulations. As you are legally required to provide allergenic information on your products, an allergen risk assessment may be the easiest way for you to identify where allergens occur in dishes, where the risks of cross contamination are and how you can best mitigate the risk. We have created a free, downloadable allergen risk assessment which you can find here. 

We also have free and downloadable allergen labels for you to use.  These are quick and easy ways to communicate allergens with your customers and reassure them that you are dedicated to food safety.

Food Labelling and Packaging

Food labelling is another crucial part of food safety. There are regulations regarding certain information that must be displayed on labels, and also specific allergen regulations for distance sellers. Distance selling is the indirect selling of products rather than directly to customers over a counter or face to face. Therefore, if you’re selling food online – via a Facebook or Instagram page, for example, you are a distance seller.

You must be able to provide allergen and intolerance information for your customers, especially with the introduction of Natasha’s Law, including any ‘may contain’ cross-contact allergens which you also handle. To find out more about precautionary allergen labelling, check out our article, here.

You’ll also have to decide how you’re going to package your cupcakes, and which materials you’ll use. For more information, check out our article: ‘What are the Different Types of Sustainable Food Packaging?’.

Food Allergen Awareness

Our Food Allergen Awareness training is designed to help food handlers identify and label allergens in order to ensure their customers remain safe from harm.

Equipment Needed for Cupcakes

It’s also vital that you have a well-equipped kitchen before you can open your cupcake business – even if you’re planning to bake at home rather than in a commercial kitchen.

Here are our Top 10 Essentials for all cupcake makers:

• A good quality food mixer.
• Non-stick cupcake trays (enough to do at least 2 batches of cupcakes).
• Digital scales for accurate measuring.
• Cooling racks.
• Measuring spoons for accuracy of ingredients.
• Mixing bowls.
• Wooden spoons.
• Rubber spatula for easier handling of cake mixture and icing.
• Cupcake cases.
• A good oven.

When it comes to deciding what you’ll need to decorate your cupcakes, check out our article for inspiration: ‘Cake Decorations: Which Flowers are Edible?’. 

Marketing Strategy for Cupcake Business

So you’ve got all the planning, practising and legal arrangements out of the way, now it’s time to begin outlining your marketing strategy. 

How will you sell your cupcakes? How will you get the word out so that people know who you are? Advertising is key for the promotion of your business.

Think about what kind of media you want to use for your marketing; are you trying to project a particular kind of image to your target audience? 

Traditional marketing options include:

• Advertising on websites or having your own website.
• Word of mouth.
• Handing out free samples.
• Designing business cards and letterheads.
• Holding a stall at trade shows or fairs.
• Using signage and packaging with your logo on.

For more ideas, check out our article: ‘How to Market your Food Business Online’.

Marketing your Business on Social Media

Approximately 53 million people in the UK are currently using some form of social media, and marketing and social media go hand-in-hand. Social media offers you the opportunity to promote your brand to a wider audience much faster than traditional marketing could. This is important because getting brand recognition is one of the most vital goals in marketing a business.

Home food businesses – especially those who are just getting started – might be put off with the cost of traditional marketing. However, social media is available to everyone, regardless of their budget. 

Social media is flexible, too. Most people in the UK possess some kind of smartphone. This means you can have all of your social media accounts linked to your phone, so you can post and comment at any time of the day. Not only are you able to reach your current audience by creating a social media account, but you are also able to reach potential customers that you might not have otherwise.

With a plethora of increasing social media platforms out there, it can be confusing as to which you should use. After all, every platform is slightly different and appeals to a certain type of demographic. They each have their own unique style and benefits. However, not every platform will suit the brand you’re trying to build. 

It might be helpful to explore each of these platforms in order to work out which one will suit your business and brand the most.

We have articles dedicated to exploring marketing on specific social media platforms which you can find in the list below:

• How to Use Facebook for Marketing your Home Food Business Safely
• How to Promote Your Food Business on Instagram
• How to Use TikTok for Marketing Your Food Business
• How to Sell Food on Etsy

We wish you all the best in your cupcake business venture! If you have any further questions about the topics discussed in this article, don’t hesitate to get in touch with us at High Speed Training. You can contact our friendly team on 0333 006 7000 or email support@highspeedtraining.co.uk.

Further Resources:

• Starting A Home Food Business
• Cake Decorations: Which Flowers are Edible?
• Food Packaging Materials: Regulations & Different Types
• How to Start a Street Food or Food Truck Business
• How to Start a Food Business From Your Home
• Selling Cakes from Home: Do I Need a Food Hygiene Certificate?
• Pest Control Quiz

The post How to Start a Cupcake Business appeared first on The Hub | High Speed Training.

In this article, we will outline some of the risks associated with driving at work and provide a range of driving safety tips to help keep you and others safe while you’re driving.

What are the Risks of Driving for Work?

Driving is a common – and for some, an essential – part of life. However, as convenient as driving can be, it also comes with risks. These risks can be amplified when you drive for work, for a number of reasons.

The Royal Society for the Prevention of Accidents (RoSPA) state in their Safer Driving for Work handbook that people who drive for work ‘crash more often, even after their higher mileages are taken into account and are more likely to take risks and to be at fault when they crash.’

This isn’t to say that drivers who drive for work are any less skilled or even intentionally more reckless than people who drive for leisure. It just means that people who drive for work are generally exposed to more risks than the average driver, many of which are difficult to avoid. For example, at-work drivers may be required to drive in more dangerous conditions, such as during extreme weather, or while under pressure to complete a job within a time limit. 

Legally, employers have a duty to ensure that their drivers are properly trained and competent to drive safely at work. However, they also have a responsibility to protect the safety of their employees as far as is reasonably practicable. This means having systems in place to ensure the vehicle they supply is monitored, safe for use and suitable for its intended purpose. This includes making sure that the vehicle is properly taxed, MOT’d and serviced. Employers are also required to investigate and action any accidents or incidents that occur involving their drivers on the road in order to mitigate future risks and help to keep their employees safe.

Employees also have a responsibility to protect their own safety, and the safety of others while driving for work – including pedestrians, other drivers and anyone else they might come across . This involves making sure that they understand and follow not only their workplace’s policies and procedures for health and safety while driving but also the road traffic laws.

9 Driving Safety Tips for Employees

Below are some tips to keep in mind if you drive for work that can help you to not only comply with health and safety law but keep yourself and others safe on the road.

1. Ensure you’re legally fit to drive

The first thing to consider if you’re required to drive for work is whether you are legally fit to do so. This means asking yourself:

• Do you have an up-to-date driving licence?
• Are you insured to drive the vehicle you’ll be using?
• Has your vehicle (whether this is your own or a company-owned vehicle) been properly serviced, MOT’d and insured? Though it is your employer’s responsibility to make sure that the vehicle is safe, you may be required to make the appointment to service the vehicle, for example, yourself. 
• Do you feel confident and safe behind the wheel?
• Do you have any medical conditions that would prevent you from driving safely?  For example, if you are required to wear glasses to drive, is your prescription up-to-date and valid? Legally, you must be able to read a vehicle number plate clearly from twenty metres (approximately five car lengths) away. 
• Have you consumed anything that would  prevent you from driving safely? For example, if you have consumed alcohol or drugs (both illegal or prescription), you would be considered unfit to drive and doing so while under the influence of substances could lead to legal consequences including fines, driving bans or even prison sentences. 
• Are you aware of your company’s policies and procedures regarding driving safely at work?

You can find more information about assessing your fitness to drive on the government website, here.

2. Conduct a pre-drive vehicle check

While your employer is required to provide you with a safe and suitable vehicle, as an employee, you have a responsibility to conduct a check of your vehicle before you drive, too. This can help make sure your vehicle won’t break down on the road and pose a danger to you and others. 

This includes checking:

• There are no signs of damage that could affect your ability to drive the vehicle safely, including to the windscreen or windows.
• The tyres are in good condition, are at the correct pressure and meet the legal tread depth. 
• There is sufficient oil, water and windscreen fluid available.
• Essential parts of the vehicle are in good condition and work effectively such as the brakes, lights, indicators, washers and wipers. 

You may find it useful to create a driving to work checklist to help make sure nothing is forgotten or overlooked when it comes to conducting a pre-drive check. 

3. Plan your journey

It’s essential that you sufficiently plan your journey before you begin driving. Before setting off, you should consider: 

• Are you familiar with the vehicle you are going to drive?
• Have you conducted a pre-drive vehicle check?
• Are you aware of, or familiar with, the route you are going to take?
• Do you know the types of roads you will be driving on and the rules for each of these? For example, your journey may include motorways, roundabouts, rural or urban roads.
• Do you know how long the journey should take?
• Will the journey involve driving in busy traffic or during rush hours?
• Does the journey involve driving at night? 

This also includes considering if you have the confidence and experience as a driver to complete the drive safely, meaning you can make fast and assured decisions on the road. This could mean the difference between safely navigating a hazard and being involved in an incident because you were hesitant in your decision. 

Effective planning can be the difference between a safe and successful journey and an accident occurring. By planning out your route beforehand, you can prepare yourself accordingly for the route you will take and this will put you in a much better position to mitigate the risks involved. 

You can find RoSPA’s ‘Safer Journey Planner’ if you need further guidance.

4. Check the weather

As part of planning your journey, you should be sure to check the weather forecast before you leave as this can affect your ability to drive safely and add to the risks you will face. 

Once you are aware of the weather forecast, you can then judge if it’ll be safe for you to drive in the expected weather conditions. If the conditions expected during your journey are very poor, you need to think about whether it’s essential to make the journey or if you could wait until the weather improves.

If you decide that the expected conditions are too risky, you must let your employer know. No one can make you drive in dangerous conditions – even if you are driving for work. Instead, your employer should support you and your decision if you decide that the weather will impact your ability to keep yourself and others safe.

5. Comply with the Highway Code and Road Traffic Laws

Another part of planning your journey is making sure you’re up to speed with the Highway Code and its guidance on how to protect other road users when you drive. The Highway Code aims to promote safety on the road for all of its users, whilst also supporting a healthy, sustainable and efficient transport system.

As a driver of a car or van, you’re responsible for protecting other road users on your journey – especially those who are more vulnerable than you. This means adhering to, and applying at all times, the Highway Code and Road Traffic Laws while you’re driving. 

These rules include, but are not limited to:

• Only overtaking vehicles when it is safe and legal to do so.
• Staying within the designated speed limit.
• Taking care at junctions and giving way correctly to other vehicles, pedestrians, cyclists and horse riders. 
• Keeping your vehicle within the designated driving areas – for example, not crossing over a white line into another lane, encroaching a cycle lane or a road crossing when it’s in use.
• Adhering to ‘STOP’ signs and traffic lights.
• Wearing your seatbelt at all times. 
• Refraining from using your mobile phone while driving. 

You can purchase a copy of The Highway Code at any online retailer and in some high street shops. 

6. Avoid distractions

It’s vital to remain focused on the road while you’re driving; however, distractions are common, sometimes unavoidable, and can easily cause accidents. Anything that takes your attention away or interrupts your concentration is dangerous and so it is essential that you not only recognise what can distract you, but know how to avoid these distractions so that you can remain focused and safe while driving. 

Distractions can be categorised into four main groups: visual, auditory, manual and cognitive. 

• Visual: This is everything you can see, both inside and outside of your vehicle. For example, pedestrians at the side of the road or a particularly impressive landscape outside may catch your eye, or your GPS system/sat nav may catch your attention. 
• Auditory: This is everything you can hear, both inside and outside of your vehicle. For example, loud or sudden noises outside, such as music playing from a house or another vehicle, other passengers or approaching emergency vehicles. Some auditory distractions can’t be avoided and could even alert you to hazards, such as sirens from emergency vehicles. If you’re struggling to concentrate because of noise, however, then turn your music down or off and ask any passengers to be quiet. If you’re worried about a sound from your car, stop somewhere safe before you check it out. 
• Manual: This is anything that requires you to take your hands off the wheel while driving. For example, you may be tempted to eat while you’re driving, interact with your GPS or sat nav or change the radio station. If you need to interact with something, then always stop somewhere safe like a service station, carpark or layby before doing so.
• Cognitive: This is anything you are feeling or thinking about which could distract you from driving safely. For example, if you haven’t had a good night’s sleep, you may find your mind wandering and unable to focus, or if you have passengers in the vehicle, your attention may be on conversing with them rather than on the road in front of you. To avoid cognitive distractions, you shouldn’t drive at all if you’re feeling anything other than calm, collected and alert. Stop the car somewhere safe and take a break to gather your thoughts and clear your mind before setting off again. 

All of these distractions can affect your ability to drive safely. While some of them can’t be avoided – for example, you can’t control the noise that others make outside of your vehicle – it’s important that you remain concentrated and vigilant in order to keep yourself and others safe while driving. 

7. Make sure to take regular breaks

Rest breaks at work are vital for both our physical and mental wellbeing. The human body can’t stay in a static position for prolonged periods, nor can the mind focus continuously. This is especially relevant while driving. 

Taking regular breaks can help to alleviate your risk of developing a musculoskeletal disorder (MSD), which is any injury, damage or disorder of the joints or tissues in the upper or lower limbs, neck or back that can cause discomfort and pain, such as repetitive strain injuries (RSIs). They are especially common in employees who drive heavy vehicles, drive long distances or drive over rough terrain.

You can find out more about MSDs and how to manage the risks they pose at the Health and Safety Executive’s (HSE) website, here. 

Regular rest breaks also give your mind time to relax and refocus before driving again. We have already established how distractions can cause accidents, and it takes continual concentration to be able to drive safely. Giving your mind a rest from being in a state of constant concentration and focus is thoroughly important in keeping yourself and others safe while you’re driving.

As part of your journey planning, you should factor in regular breaks when figuring out how long your journey should take. You should also make the time to identify safe places that you can stop for a break. Consider where the service stations, towns or car parks are on your route if you’re making a longer journey.

8. Communicate with your manager

If you have any concerns about the condition of your vehicle, the route you’re required to drive, your own competence or confidence behind the wheel or anything else that can affect your ability to drive safely, you must communicate this with your manager. 

Your safety, and the safety of others while you’re driving, is of the utmost importance and your employer is required by law to do everything practicable to maintain this.

9. Complete Driver Awareness training

One way to increase your confidence and ensure you’re aware of your own responsibilities as an employee (and that of your employer) when driving for work is to take driver awareness training. 

This can help you to recognise the risks associated with driving and provides tips and techniques for minimising them. Driver awareness training covers how to plan for a safe journey and how to conduct pre-drive safety checks. It also includes what to do in the event of a breakdown or emergency situation and information on managing hazards and distractions on the road.

We hope you’ve enjoyed this article on driving safely at work and that you’ve found the tips and advice useful. If you have any further questions or wish to find out more information on the topics covered in this article, call a member of our friendly support team on 0333 006 7000.

Further Resources

• Driver Awareness Course
• RIDDOR: How to Report an Incident or Accident at Work
• Toolbox Talks in Construction: Guidance on Meeting Topics and Resources

The post Driving Safety Tips for Employees appeared first on The Hub | High Speed Training.

In this article, we will define what ‘may contain’ means and when precautionary allergen labelling should be used. We will also discuss the requirements for ‘may contain’ labelling, and outline ways in which you can reduce the risk of allergenic cross contamination in your workplace.

What Does May Contain Mean?

It’s estimated that two million people in the UK are living with a diagnosed food allergy. For some people, consuming even trace amounts of an allergen is enough to cause an allergic reaction. In severe cases, this can be life threatening. 

Precautionary allergen labelling, such as having ‘may contain’ included on the packaging, is used as a way of warning consumers that allergens may be present in a food, albeit unintentionally. It is a voluntary label added to a food product by manufacturers, and not a legal requirement. 

However, by law, all food businesses must follow the allergen information guidance found in the EU Food for Consumers Regulation (EU FIC), written into The Food Information Regulations 2014. This means being able to provide accurate allergen information to consumers. It also involves understanding how to handle allergenic foods safely. The UK and EU requirement for food to only be placed on the market if it is not considered to be harmful to health must also be taken into consideration when labelling food products. More information about these regulations can be found here.

There are 14 named food allergens that legally must be declared if they are used as an ingredient in a food product. 

Precautionary allergen labelling indicates that there is a risk of allergenic cross-contamination having occurred – where an allergen has contaminated the food product unintentionally during the food production process. 

For example, allergenic cross-contamination can occur when several different food products are made in the same premises or if sufficient processes to keep allergenic ingredients separate aren’t implemented. We will look into ways in which you can reduce the risk of allergenic cross contamination later in this article. 

Precautionary allergen labelling can be worded in several ways, for example, you could write:

• May contain peanuts.
• Not suitable for people with a sesame allergy.

Need a Course?

Our Food Allergens in Manufacturing and Food Allergens Awareness Training courses explain in detail the importance of labelling allergens correctly in order to prevent cross contamination and keep consumers safe from harm.

When Should Precautionary Allergen Labelling Be Used?

Precautionary allergen labelling should only be used when there is a reason to do so due to the ingredients, or it has been identified that there is a legitimate risk of allergenic cross-contamination within the supply chain that cannot be controlled or managed. 

Conducting an allergen risk assessment is an effective way of determining the potential allergenic risks in your premises. Before you conduct a risk assessment, you can also complete a checklist. This allows you to answer simple yes or no questions on the current procedures you have in place, and determine whether there are risks that need analysis or systems that need improvement. 

You can find our free, downloadable allergen checklist and allergen risk assessment templates, here. 

Precautionary allergen labelling must be used with caution. Excessive use can limit the choices for consumers unnecessarily and deter people with allergies from buying products that are perfectly safe, if used incorrectly. This can also devalue the warning for consumers with a food allergy or intolerance, leading to them potentially taking risks with which foods they purchase or eat. For someone with a severe allergy, this could be fatal. 

If there is a risk that the product may be contaminated by an allergen that has not been deliberately included in the product, then there can be a voluntary statement made on the food label such as ‘may contain peanuts‘ or ‘not suitable for people with a sesame allergy‘. It shouldn’t be labelled as ‘may contain allergens’, however, as this can be seen as misleading to the consumer. 

Need a Course?

Our Food Labelling Regulations Training course is designed as an introduction to food labelling regulations so that businesses understand how to label their food products legally and correctly.

Precautionary Vegan Food Labelling

Precautionary allergen labelling can also be used in combination with vegan or vegetarian

labelling. Voluntary claims on packaging such as ‘suitable for vegans’ and ‘vegetarian’ are covered by Food Information for Consumers (Regulation EU No 1169/2011 written into The Food Information Regulations 2014) and may be perceived by consumers in the same way that allergen food safety advice is. This perception could potentially be fatal to someone with a severe allergy.

Vegan and plant-based food products should not be assumed to be free-from egg, milk, fish, mollusc and crustacean, or any other of the 14 named allergens, by consumers. 

For more information, check out our article: Vegan Food Products: What are the Labelling Requirements? 

How to Reduce Allergen Cross Contamination

Allergenic cross-contamination occurs when allergenic ingredients are inadvertently transferred from one food to another. The contact between these two foods means that their proteins mix and, as a result, each food then contains a small amount of the other food. This results in an allergen-free food becoming contaminated and therefore unsafe for a customer with that allergy to eat. Proteins are very small and cannot be seen by the human eye, just like bacteria. However, these proteins could be fatal for someone who is allergic to them.

As a food manufacturer, it’s essential that you work to avoid allergenic cross-contamination at all times, from delivery of the ingredients through to dispatch of the final food product.

Below, we’ll outline ways in which you can prevent, or at least reduce, the risk of allergenic cross-contamination.

HACCP

Having a food safety management system in place, such as HACCP (Hazard Analysis and Critical Control Points) is essential for preventing cross-contamination. It allows you to identify the potential hazards in your premises so that the risk of harm to the consumer can be reduced and controlled. 

A HACCP system highlights the areas of risk where allergenic contamination is most likely and explains which control measures to follow.

For example, the hazard analysis may identify that allergenic cross-contamination is likely when dry ingredients, such as nuts, wheat flour and sesame seeds, are put into storage. A control measure may be to keep these allergenic ingredients in a separate storage room.

As part of your HACCP plan, your workplace should:

• Have a clear policy on allergen control that is actively enforced.
• Ensure all members of staff understand the allergen policy and are regularly reminded of their responsibilities.
• Ensure senior managers lead by example.
• Ensure it is updated whenever there is a change to the product, process or premises.

You can find out more in our article: What are the 7 Principles of HACCP?

Sourcing Ingredients from Trusted Suppliers

When putting together your list of ‘may contain’ allergens, all of the cross-contact allergens from each ingredient within your product should be labelled, along with any process or premises cross-contact allergens. Therefore, a high importance must be given to the cross-contact allergens declared from your ingredients if you wish to reduce the number of allergens your product may contain.

For example, pine nuts are sometimes processed in factories that also handle peanuts on the same line. By using an ingredient with a cross-contact allergen (in this case peanuts), the final product also ‘may contain’ peanuts. Therefore, sourcing pine nuts that are made in a factory without any other cross-contact allergens will reduce the number of allergens the product may contain.

When looking for suppliers for your products, look for certifications and proof of processes in place to ensure they comply with UK law. For example, buying food items online that do not list their ingredients or allergen information is not a trustworthy source. 

To avoid over labelling ‘may contain’ allergens from ingredients, only cross-contact allergens from the ingredients (and the product and premises) need to be listed. For example, a bakery which makes a pine nut pastry with a peanut cross-contact from the pine nuts only needs to label ‘may contain peanuts’ for that product. Their cinnamon swirls which do not contain those pine nuts do not also need to declare the same precautionary labelling. 

Food Deliveries

The control of allergenic contamination must begin as early as ingredients and prepacked food products arriving at your factory. The contents of each delivery must be checked against the original order specification. This ensures that the ingredients and products received match what is expected.

To further control the hazards at the point of delivery, you should:

• Retain the ingredients lists for all prepacked food products in a central place where all members of staff can find them. These can be simply cut out from the product packaging or written onto a document.
• Make a note of any substitutions or changes in ingredients. For example, if a prepacked food product has been made to a new recipe, if your usual oil has been swapped for another or if a different brand of product has been sent, this must be recorded.
• Ensure that all members of staff know about any substitutions or changes so that customers and the relevant documentation can be accurately informed.

Food Storage

To control allergenic cross-contamination during refrigerated, frozen and dry storage, it’s important to:

• Keep prepacked foods in their original packaging where possible so that vital allergen information isn’t discarded. Otherwise, clearly label each product with the allergens that they do or may contain.
• If the outer packaging is removed, clearly label each product with the allergens that they do or may contain.
• Ensure that packaging is intact or containers are properly sealed to prevent allergenic foods from spilling onto allergen-free foods.
• Where products are decanted into other boxes, jars or containers, ensure they are clearly labelled and sealed. Never top up one brand or variety with a different one.
• Store ingredients that contain allergens separate from other ingredients. Where possible, use dedicated storage areas for allergenic ingredients.
• Use dedicated scoops to decant each allergenic product and never use the same scoop for allergenic and allergen-free products.

Food preparation and service in hospitality

In the hospitality industry, there is also a high risk of allergenic cross-contamination during the preparation and service of food. 

At the preparation stage, it’s important to:

• Always stick to the planned recipes and only use the ingredients stated on the recipe information cards. 
• Be aware of ‘hidden allergens’ in ingredients such as cooking oils, salad dressings, sauces and garnishes.
• Write down any changes to a recipe, or if an ingredient is substituted – even if it’s just the oil the meal is cooked in – and ensure all members of staff are informed of the change. 
• Start afresh with clean utensils, knives, chopping boards, etc, when preparing an allergen-free meal. Never use the same utensils for everything or assume that a quick rinse under the tap will remove all traces of allergens. If the same utensils need to be used, then they must be washed thoroughly before handling allergen-free foods.
• If possible, make your least allergenic products first. For example, a bakery can make their gluten-free products first before their gluten containing products to further reduce the risk of cross-contamination.

If cross-contamination can’t be avoided, the customer must be told that an allergen-free product cannot be guaranteed.

In addition to the 14 named food allergens, any food has the potential to trigger an allergic reaction, which is why it’s so important to know exactly which ingredients make up the food products that you sell or serve. If a customer asks whether a dish or food product contains a certain ingredient, then all staff must be able to answer them accurately and knowledgeably.

In manufacturing, separate product lines or areas of the factory can reduce the risk of allergenic cross-contamination and ‘may contain’ allergens.

Personal hygiene

Maintaining high standards of personal hygiene throughout the factory is essential in preventing allergenic cross-contamination. For example, it’s important that everyone washes their hands thoroughly after handling equipment used for allergenic ingredients, or after handling the allergenic ingredients themselves.

In order to wash your hands effectively:

• The water temperature needs to be between 35°C and 45°C. This is the equivalent temperature of a hot bath.
• If possible, use a sink with a non-hand-operated tap.
• Wet your hands and apply liquid soap, ideally from a non-hand-operated dispenser.
• Thoroughly wash your palms, backs of hands, wrists, fingertips and in between your fingers and thumbs.
• Rinse the soap off in clean running water.
• Dry your hands with a clean disposable towel. Reusable towels should be avoided as they can harbour bacteria.

To learn more, check out our article: The 7 Steps of Handwashing where you can also find a free, downloadable poster. 

When working in an area with allergenic ingredients, wear colour-coded protective clothing to inform other people of where you work. This clothing should be changed if you move to another line, in which case clean clothing must be put on.

Signs reminding workers to wash their hands after handling allergenic products should be displayed around the factory, including in manufacturing areas, staff rooms and bathrooms.

All members of staff should be aware of the risk of cross-contamination between different areas of the factory. For example, workers on a plant that uses sesame seeds and egg should ensure these ingredients never reach another plant. Allergenic ingredients should never be present in production areas where they are not used.

Many factories ban all nuts from the site, including the staff room and canteen. You can ensure that this is upheld by communicating regularly with your staff, having an allergen policy and displaying a poster to remind them of the importance of following it.

Cleaning the factory

Thorough and effective cleaning plays an important role in reducing the risk of allergenic contamination.

To control the risks of cross-contamination, remember to:

• Follow a cleaning schedule and keep a record of cleaning activities.
• Use designated, colour-coded cleaning equipment to clean areas where allergenic and allergen-free foods are manufactured.
• Regularly launder your protective clothing.
• Carefully clean up any spillages of allergenic ingredients as soon as they occur. Use single-use cloths, not reusable ones.
• Ensure that complex equipment, such as mixers and weighing scales, is cleaned thoroughly before using it for an allergen-free product. Dismantle it carefully to ensure all parts get cleaned and no allergenic residue, such as powders and seeds, is left in hard to reach places.
• Never use the same equipment for allergenic and allergen-free foods without performing a thorough clean down in between uses.
• Be aware of other routes of cross-contamination, such as footpaths and routes in for raw materials, and ensure these are cleaned first.

Cleaning in place (CIP) is an automated method of cleaning. CIP removes residue from manufacturing equipment and pipelines without dismantling or opening the equipment. For example, thoroughly cleaning a beer tap before switching to cider to avoid gluten cross-contamination.

In manufacturing, if the CIP procedure aims to mitigate allergen cross contact, then this process must be validated and documented to ensure there are no allergens present after cleaning. 

We hope you’ve found this article on precautionary allergen labelling informative and helpful. If you have any further questions, or wish to find out more information on the topics covered in this article, please don’t hesitate to get in touch with us at High Speed Training!

Further Resources

• Food Allergen Awareness Training
• Food Allergens In Manufacturing
• How to Create an Ingredients List
• Food Allergen Risk Assessment & Checklist: Free Templates
• Vegan Risk Assessment & Checklist for Food Manufacturers: Free Templates
• Food Allergen Labels: Free Download & Advice

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