1 reply to this topic

[ahmadlashari]

Hello everyone,

I’m reaching out to gain insights on food safety best practices for small food businesses. As a small restaurant owner, I want to make sure I'm prioritizing the right aspects of food safety to stay compliant and ensure the safety of my customers.

What are the top areas to focus on when starting out? Any specific certifications or resources you recommend? I’d love to hear your experiences and advice!

Thanks in advance!

[GMO]

I'd focus on the key things which make people ill or cause regulatory action.  I don't know what the latter would be in Pakistan but in the UK that would include:

 

Refrigeration, cooking, cooling, hot holding etc.  All the stuff that really causes micro disasters if you get it wrong.

Cross contact between raw and cooked.

Allergen management

Pest management

Personal hygiene

 

It's not Pakistan legislation based but the UK Food Standards Agency has some great advice (free) for small businesses, it might be worth looking and cross referencing your own laws to check as you might find some of the resources directly useful.  

 

Safer food, better business (SFBB) | Food Standards Agency