STAFF at a popular bakery are doing "everything possible" to correct the issues highlighted in a food hygiene report that rated it one star, and have enlisted a food hygiene consultant.

A spokesman from Lawrance's Bakery which has traded in Evesham for over 60 years said: "Its all to do with labelling allergens and the process of hygiene training that we had to catch up on. We are doing everything in the mean time to catch up with it, we have got everything in place. All the staff have now completed their allergen training."

"Managers are going on courses. Any physical changes that were advised in the report are taking place."

The spokesman said at the time of inspection the bakery's process of labelling allergens had not been up to date in line with new regulations brought in since the incident at a Pret a Manger cafe in which a person died from consuming a sandwich that had not been labelled correctly.

The spokesman said the owner of Lawrance's Bakery which was rated five stars by the regulatory service last year hopes to get a regrade as soon as possible.

They said: "We have been here 66 years. We do our upmost to conform to the standards."

Worcestershire Regulatory Service highlighted the following points in their hygiene report.

· Documented food safety management system must be completed and kept onsite.

· All food handlers must be trained in relation to their work activities.

· Comprehensive allergens assessment must be carried out, allergens information must also be readily available for customers and staff.

· Food and hands contact surfaces such as food storage cones, taps, handles etc. must be thoroughly cleaned.

· All mouldy surfaces must be cleaned especially areas where open food is handled.

· Effective pest control measures must be introduced.

· All business customers must be informed in relation to missing allergens information.

· Allergens training is strongly recommended.

Karen Meadows from Safety in Action Ltd is a food hygiene consultant based in Evesham and and ex environmental health officer. Ms Meadows has been engaged by Lawrance's to ensure their documentation, practices and procedures are up to date and compliant.

Ms Meadows said: "They have now appointed me to carry out regular visits to check the hygiene, documentation and staff training. Many small businesses focus on the practicalities of the business and sometimes forget to check for changes in law. I will also be keeping them up to date with this. This includes the changes to allergen legislation relating to goods pre-packed for direct sale (that were previously exempt)."

The main issues identified in their latest Environmental Health inspection were as follows: "Allergen labelling and staff training, condition of the building and their current HACCP system (and documentation). These have already been addressed or are in progress and Mr Lawrence is now fully aware of the importance of keeping good records to prove that procedures are in place to maintain food safety."