I was delighted to have Claire as my guest for a chat, in my facebook group, The Home Baking Business Academy Network. Thank you so much for joining me Claire.

Claire tells me a little of how she became an EHO, and then answers these questions:

- Can you tell us what an EHO does? 

- What do you look for in a kitchen inspection?

- What things will mark a baker down from a 5 rating?

- Why do different EHOs seem to have different priorities/criteria?

- Where should we store eggs?

- What changes does a baker need to report to their EHO? E.G. new kitchen? moving house? making new products i.e. cheesecakes? savoury foods?

- What illnesses might prevent a baker from trading? i.e. baker’s child has chicken pox or covid?

- What should food traders do at markets when the weather is very hot or very cold?

- What about handwashing at markets?

- Would having a dog in the house prevent me from home baking?

- Can I run a business with an open plan kitchen and lounge?

- What happens when an EHO gets a complaint?

- What do we put in the ‘prove it’ section of the SFBB?

- Can we use food gels and sprinkles past their Best Before Date?

- Does a baker need a different set of equipment for allergen free bakes?

if you have any more questions... then ask them in The Home Baking Business Academy Network Group:

https://www.facebook.com/groups/homebakingbusinesscommunityuk

Find out more about The Home Baking Business Academy, including details for January's Social Media Reboot month:

https://anniebennett.co.uk/the-home-baking-business-academy/

And there are free guides, including pricing, on Annie’s website:

https://anniebennett.co.uk/#freeguides

Follow The Home Baking Business Academy:

https://www.instagram.com/thehomebakingbusinessacademy/

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