Blog

Natalie Stanton

Stock rotation system using ‘FIFO’

Today, I want to talk about a food stock rotation system using the ‘first in first out’ method. If you run a food business, an effective food stock rotation system is essential to comply with food safety laws and ensure customer satisfaction. The trouble is, some businesses do not know

Read More »
Natalie Stanton

Hot holding food safely

Today, I want to talk about what you need to know about hot holding food safely. This is important because if food is not hot held safely, bacteria can multiply to unsafe levels. It’s important for a food business to hot hold food correctly to ensure safe food is provided

Read More »
SAFER FOOD BETTER BUSINESS
Natalie Stanton

Safer Food Better Business for Caterers pack – walk-through

Safer Food Better Business (SFBB) is a simple toolkit developed by the Food Standards Agency (FSA) to help small businesses comply with Article 5 of Retained Regulation (EC) No. 852/2004. This legislation requires that food businesses put in place food safety management procedures based on the principles of HACCP. SFBB

Read More »
SFBB
Natalie Stanton

What is Safer Food Better Business (SFBB)?

SFBB is a simple toolkit developed by the Food Standards Agency (FSA) to help small businesses comply with Article 5 of Retained Regulation (EC) No. 852/2004. This legislation requires food businesses to put in place food safety management procedures based on the principles of Hazard Analysis Critical Control Points (HACCP).

Read More »
dry goods storage
Natalie Stanton

8 tips for dry goods storage

Dry goods storage is a critical aspect of food safety for any business dealing with food products. Dry goods are those that don’t require chilled or frozen storage because they’re unlikely to support the growth of bacteria. These are generally referred to as low-risk foods, which have a longer shelf

Read More »
HACCP
Natalie Stanton

What is HACCP?

Hazard Analysis and Critical Control Points, or HACCP, is a food safety management system that is widely used in the food industry. HACCP is a systematic approach to identifying potential hazards in the food production process, and implementing measures to control those hazards. The HACCP system was first developed in

Read More »
Egg Safewty
Natalie Stanton

Crack the Code: Ensuring egg safety for your business

Whether you’re a café owner, restaurant manager, or food manufacturer you know that eggs are a staple ingredient in many dishes, but how can you make sure you’re using them safely? In this blog, we’ll take a look at: History Since the salmonella scare in 1988 the government’s advice was

Read More »
The EHO has just walked in
Natalie Stanton

The EHO has just walked in- what should you do?

Have you ever been in a situation where you’re happily going about your day, and suddenly someone walks in, and everything changes? That’s the feeling of dread that comes over you when you hear the words, “The EHO’s just walked in.” For those who don’t know, EHO stands for Environmental

Read More »
Personal Hygiene
Natalie Stanton

The importance of food handler personal hygiene

Personal hygiene is of utmost importance for food handlers working in the food industry to ensure safe food. It is a fundamental aspect of food safety, and it can prevent cross-contamination of harmful bacteria and viruses. This is because our bodies have trillions of bacteria living on or in us.

Read More »
Opening and closing checks
Natalie Stanton

Food business opening and closing checks- what you need to know

For a food business to ensure food safety it is essential to complete opening and closing checks each day. This is definitely something that the EHO or food safety officer will look at during a food hygiene inspection. Without them, a food business could receive a low food hygiene rating

Read More »