5. Flavoured oil, preserved vegetable products
Pickles, chutneys, pesto, and flavoured oils are known to support the growth of bacteria and toxins when the production processes are deficient.
You must be registered and inspected by us if you make these products, and have a documented food safety management system to show how you are managing the risks.
It is critical that customers receive information regarding storage and shelf life. The shelf life of some products may require testing under laboratory conditions.
You must make sure you know about the basics of food hygiene and also the labelling and shelf life requirements that apply.