Blog

Natalie Stanton

Tips to keep chilled food safe

Today, I want to talk about how to keep chilled food safe. Maintaining the proper temperature for chilled food is crucial in preventing the growth of harmful bacteria.  Here’s a guide to help you safely store and serve chilled foods: Chilled Food Storage Certain foods need to be kept chilled

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Natalie Stanton

Tips for general storage and food handling

Today, I’m going to share some tips for general storage and food handling to maintain food safety. STOCK CONTROL Effective stock control is an important part of managing food safety.  To ensure your stock is well-managed, you should: DATE MARKING  ‘Use-by’ date This marking has legal significance. It is an

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Natalie Stanton

What to do after your EHO inspection

Today, I’m going to talk about what to do after your EHO inspection. In my opinion, many businesses do not cease this opportunity. The EHO is a free resource sitting right in front of you, so don’t be shy, ask any questions you have. If the EHO have asked you

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Natalie Stanton

What happens during an EHO visit?

Today, I want to share what happens during a food hygiene inspection by your local authority EHO. Many businesses are unsure of what actually happens during a food hygiene inspection. But once you and your team know roughly what to expect, it becomes much easier to prepare and aim for

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Natalie Stanton

How to prepare for your EHO inspection

Today, I’m going to talk about how to prepare for your EHO inspection so you and your team are confident for when that day comes. Many businesses (or chefs) spend so much time worrying about their inspection that they end up panicking when the day comes and as a result

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Natalie Stanton

Traceability requirements for hospitality and catering businesses

Today, I want to talk about what traceability is and why it is important. I know it’s something that can cause a bit of confusion. I frequently get asked about it by small hospitality and catering businesses, as they sometimes struggle to understand their legal requirements in relation to this.

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Natalie Stanton

Managing food deliveries in your business

Today, I want to talk about managing delivery and receipt of foods and ingredients to your business to ensure food safety. When receiving deliveries of ingredients, partly finished, or finished goods, it is important to inspect them thoroughly to ensure they are safe to eat. Here are some essential guidelines

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Natalie Stanton

How to choose and manage suppliers for your food business

Today, I want to talk about choosing and managing suppliers to ensure food safety for your business. When running a food business, you need to be confident about the safety of your raw ingredients and any ready-made products you buy in. It is important to food safety that you choose

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Natalie Stanton

What is a Food Safety Management System and why do I need one?

Today, I’m going to talk about Food Safety Management System. Running a successful food business involves more than just creating delicious dishes. It also entails ensuring the safety and well-being of your customers. This is where a Food Safety Management System (FSMS) comes into play. In this blog, we will

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Natalie Stanton

Training and Supervision of Food Handlers

Today, I want to talk about training and supervision of food handlers. It is a legal requirement that all food handlers are supervised, instructed, and/or trained in food hygiene matters commensurate with their work activities. The purpose of food safety training is to ensure that staff know how to produce

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Natalie Stanton

What is Food Safety?

Today, I’m going to talk about food safety. Specially what is it? Food safety is the protection of consumer health and wellbeing by safeguarding food from anything that could cause harm. In simple words, it’s about handling, preparing, storing, and serving food in a way that reduces the risk of

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Natalie Stanton

What is Food Safety Training? And why is it important?

Today, I want to talk about what food safety training is and why getting it right is important. Food safety training is essential for anyone working with food. It’s the process of teaching food handlers how to keep food safe to eat, ensuring that at every stage—storage, preparation, service, transport,

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Natalie Stanton

3 questions the EHO will ask about your sanitiser

Today, I want to share with you the 3 questions the Environmental Health Officer (EHO) will probably ask you or your staff about your sanitiser or anti-bacterial spray. I’ve inspected many businesses over the years and could not believe how many of their staff can’t answer these questions. The result

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