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Storing liquid cream and egg for use as an ingredient in a bakery

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StevieP

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Posted 19 September 2019 - 03:58 PM

Afternoon All,

We are an ambient bakery, and are looking to store on site small quantities of liquid cream and egg for use as an ingredient. Under legislation, to I need to be an approved site? Or is it acceptable not to be? Do I need to inform my local Authority?

 

I don't particularly want to 'wake them up' as yet, until I really need to!

 

Thanks,



Tony-C

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Posted 21 September 2019 - 03:29 AM

Hi Stevie,

 

You need to be registered with the local authority, which I assume you already are. You are not a milk or egg processing facility and I assume what you are holding is pasteurised.

https://www.food.gov...ly-for-approval

 

Kind regards,

 

Tony



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StevieP

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Posted 23 September 2019 - 11:05 AM

Hi Tony-C, Yes we are registered with the local authority. Yes, we are holding pasteurised egg.

 

thanks for the information.



JWert

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Posted 07 October 2019 - 09:33 PM

Seems you are fine then.





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