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Blog2018-08-15T08:54:48+00:00

Food Hygiene ratings explained

The Food Hygiene Rating Scheme (FHRS) focuses on three important areas of each food-related business and its operations: Hygiene – How is the food hygienically handled? How the food is prepared, cooked, ways in which it is then reheated, refrigerated and eventually stored. Structural - The shape of the buildings in which the business operates, the cleanliness, layout and lighting, [...]

By |May 28th, 2019|Categories: Blog, Food Hygiene|0 Comments

Importance of Food Hygiene And Food Safety

It is very important for food handlers in the food industry to receive food hygiene and food safety awareness training.  Your hands can easily spread germs around the kitchen and onto food that can cause food poisoning, you need to make sure that you do everything you can to prevent this. Cross-Contamination Cross-contamination is when bacteria is spread between surfaces, [...]

By |December 18th, 2018|Categories: Blog|0 Comments

Tips for Improving Food Safety in Catering

If you own a catering business, food safety is of utmost priority unless you actually want to be handling a lot of sick guests that might even plan on suing. The amount of people who would readily eat food handed to them by hand or food that is buzzing with flies or crawling with other bugs is close to none. [...]

By |November 18th, 2018|Categories: Blog, Food Hygiene|0 Comments

Basic Food Hygiene Requirements

Every person working in a food-handling area must maintain a high level of personal Hygiene. Besides making sure that your staff are wearing suitable, clean, and protective clothing, how you should prepare your food should also be taken into consideration. Before anything else, you should ensure that your staff follow these basic rules: keep hair tied back and wear a [...]

By |November 16th, 2018|Categories: Blog, Food Hygiene|0 Comments

What To Look For In A Food Safety Consultant

Developing a food safety system is an enormous task for a food business. With the increasing retailer, supplier and legal requirements for Hazard Analysis and Critical Control Point (HACCP) plans, food manufacturing and processing are becoming more challenging. Most of the time, the pressure is put on the quality assurance team of a certain food business, who is the one [...]

By |October 28th, 2018|Categories: Blog, Food Hygiene|0 Comments

Double Dipping and Food Hygiene for Chefs

Today you will find me on page 9 in The Telegraph on the great debate that has taken to twitter by storm about ‘Double Dipping’. Quote - TV chef Olia Hercules hits back at 'double dipping' criticism saying diners 'get it every time you eat out' Olia Hercules made the comments after viewers criticised her for using the same spoon [...]