Hello all. Have been lurking for a while but was hoping some UK home bakers might be able to give some advice regarding having my kitchen passed by the EHO. It’s perfectly clean, obviously, but has anyone experienced any pitfalls I need to look out for or have any hints for me to try and achieve a 5 star rating? I have got my level 2 food safety. I’m gradually starting to sell my cakes and am trying to get everything in order!
Thanks in advance.
Mel, Yorkshire, http://www.facebook.com/doncastercustomcakery