Storing liquid cream and egg for use as an ingredient in a bakery
Started by StevieP, Sep 19 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,
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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
2 Thanks
Hi Tony-C, Yes we are registered with the local authority. Yes, we are holding pasteurised egg.
thanks for the information.
Seems you are fine then.
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