How to get a 5* Hygiene rating for your bakery - All you need to know [Khalids Kakes]

Amazing video and congratulations on your five star food hygiene rating.

Excellent. Well done and thank you for sharing. It's really helpful.

This is excellent. Thank you both.

Thank you so much for this amazing video! Thank you for highlighting the importance of the paperwork - people usually think it's all about the kitchen! Brilliant! Thank you! 😊

Well done 👍 on the 5 star. I’ve had many inspections and it doesn’t get easier. Very useful advice for everyone thank you.

U guys rock.. amazing

jazakAllah khair - super informative

Thanks for the video it was very helpful ❤️

thank you so much for this video

Thanks for sharing very informative 👍

Jzk Allah

Well done guys, you did good mashallah. I'm thinking of putting my certificate in a picture frame that way I can try in different places and decide where it fits best

Well done. Thank you for this video it has been really helpful. I am waiting to have a inspection soon for my home business. I want a 5 score aswell. I am taking all your advice on board.

Hi both I think it would really help if you can show a template as things are changing and updating

Tomorrow is my day and I wish I saw this video earlier 😢 my business is too small I don't even get orders sometimes for months 😂😂😂 wish me luck for tomorrow to have 5 star even am not ready yet 😅 دعواتكم 😅

MashaAllah loved this video! JazakAllah khair very informative. Now I know not to offer a drink 😂 (Peony Bakes BTW)

Congratulations🎉.. please help with any advice for us first timers within the food industry.

5 star video as well! Question: How can I find a premises for my small spice business in the UK? Any tips? Jazāk Allāh O Khayran

Love for this. Proud of what you've both achieved. I need a commercial place to register as a caterer working with meats. Do you have any reputable commercial kitchen companies you can recommend?

I'm in the US and preparing to do a cottage (home) bakery, but I am striving to be at your level just to cover all the bases. A big question I have is if I need to bother with HACCP. It is indeed the same program here in the US, but based on what I've read, I don't think I need to do it. It says you have to form the plans with a team member who is HACCP certified, so I would have to get certified to even do it, which looks like it is 18 course hours (and amazingly appears to be free). I'm not doing anything with meat or vegetables, but my baked goods do use milk, eggs, and raspberry preserves. Anyway, great video. I've written some things down from listening to you that I need to do. Wish me luck!