BREAKFAST

[KBEEVER]

Do i need anything if i serve breakfast? Does the hygiene certificate still apply to me

[Sue: White Horse Walking Holidays]

You have to comply with the regulations and register with your local authority. Although it's not always essential, it's worth taking a Food Safety Handling Course (Level 2). I took mine online with High Speed Training for under £30 and found it useful.

I've just had a visit from my local inspector and she told me you have to keep a record of everything you serve to guests: what it is, how long you cook it and at what temperature, then test the internal temp with a probe. It's all quite a lot to remember.

I haven't had any guests yet but hopefully am prepared for when they do arrive!

[Graham Durack]

We run the Bees Knees Guest House in Poole Dorset (http://www.beesknees-guesthouse.co.uk)and have been up and running for nearly a year. Graham got in touch with our local authority who helped get him on to a local Food and Hygeine course. Once he completed the course we then had a visit from the local environmental health inspector, who was very informative and helpful.

We use probes to measure the temperature for most of our foods, but in all honesty you have to use a lot of common sense, for instance, if you put a probe in a fried egg you'd ruin it. But do go on the course, they teach you everything you need to know and do in order to run a good clean premise and comply with the health and safety, and hygiene regulations.
There are lots of regulations and it can be a mine field but the course certainly points you in the right direction.

Good luck and enjoy the experience. We were very nervous the first time we did breakfast for our guests but the rewarding thing is hearing peoples comments.
Graham and Shell

[Doug]

Have a look at this page:
http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbcaterers/

It tells you all you need to know, and is nowhere near as scary as it first looks

[AKH also offers advice and guidance on food safety and hygiene here (http://www.accommodationknowhow.co.uk/legis.aspx?title=Food%20Safety%20and%20Hygiene) - added by the moderator]

[Raincliffe1]

It is better to go on food hygiene courses because in the event of a guest claiming you have inadvertently tried to poison them you have evidence that adds weight to your argument that you didn't.

Ask your local EHO for the wonderful 'Safer Food, Better Businesses for Caterers' from the Food Standards Agency. It is basically a diary of what you do to maintain safe food storage, handling and cooking procedures - all evidence.

I think to some degree the detail and quantity of records you keep is based on the number of rooms your establishment has but better to do a little too much than not enough and get found wanting.

I went on a HACCP course which promotes a higher level of food hygiene understanding - identifying critical points in food preparation chains where decisions have to be made concerning food safety e.g. when the shelf life of a product is reached, the core temperature where bacteria are killed.

It was a shame that in an area such as ours where there are over 200 accommodation providers I was the only hotelier/guest house owner.

I personally would go on any relevant course offered to you - it gives your customer's peace of mind that you know what you are doing and shows that you give a damn.

[joyful]

East Devon Council wrote to us all and arranged a free course a while back on Food Safety giving us a certificate at the end of it and all the paperwork we needed to keep records on our kitchen - B&B included on this course. Course was run by Environental Officer so v. useful. I am glad I did it as I met other proprietors and now have a certificate on display. The way things are going (legislation/complaints) I may even take Food Hygiene Course at basic level just to keep one step ahead.

[bellblue]

What do people serve for their continental breakfasts and what seems to be the most popular items, I am trying to get some new ideas.

[The Ryecroft]

We offer a Continental breakfast option, which we find is quite popular, especially in the summer. I would suggest that you think about including some or all of the following: Croissants, fresh fruit, yoghurts, cheeses, hams, hard boiled eggs and tomatoes. Together with all the other options that you would offer with a Full English, like toast, cereal, grapefruit etc.,
We have found that most guests if they order a continental, usually just want croissants, cheese, ham, fruit and a yoghurt. I hope this helps.

[Erik_Hamburger]

My local EHO first tried me to use a very OTT food safety pack. I reluctantly agreed but voiced my opinion. She then scaled down her requirements and tried to get me to use a 'child-minder food safety' pack. Hmmm.
When I informed her I was happy to do whatever the Law required as a minimum even that pack was ditched - I now just have to keep records of purchases and individual room breakfast orders (for 4 weeks) and of any 'incidents and problems'.

Don't let an over-enthusiastic official push you into a system which is not a legal requirement - the less red tape the better I say!