It’s extremely important for any food business to prevent allergen cross-contact or allergen cross-contamination, as it’s also known. You might have the best allergen folder and procedures in the in the world, but if your kitchen practices aren’t up to scratch, you could still be putting customers at risk. Even
If you work in catering, hospitality, or foodservice, effective allergen management in catering isn’t just a nice-to-have. It’s a must. Whether you’re preparing food in a pub kitchen, serving coffee in a café, or running a school canteen, there’s moral, legal and economic reasons to keep food-hypersensitive customers safe. And
If you work in foodservice or hospitality, you already know that keeping customers safe and happy is at the heart of what you do. But when it comes to allergen management things can sometimes feel a bit overwhelming. There’s a lot to think about: laws, labels, customer questions, cross-contamination risks,
Today, I’m going to talk about Food Safety Culture, and a few pointers to help you in developing a positive food safety culture within your business. No one aims to deliberately put customers at risk but ensuring food safety isn’t just about having a food safety management system, record keeping,
Today, I’m going to talk about EHO Inspections because the way the officer is dealt with can impact your Food Hygiene Rating. Over the years, I’ve seen food businesses end up with a low rating in circumstances where this was very preventable, had they known how to approach the inspection
People at all levels of a food business have responsibilities when it comes to food safety. Let’s take a closer look at some of the responsibilities of senior management, managers, supervisors and head chefs and food handlers. Senior management Senior management in a food business has a range of critical
Today, I’m going to talk about cross-contamination, how it can occur and how to control it and ultimately ensure food safety. What is cross-contamination? Cross-contamination is when bacteria get transferred from a contamination source (i.e. raw meat) to a high-risk product (i.e. a chicken salad sandwich). It can happen so
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
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
Learn from Chartered Environmental Health Officer, Natalie Stanton and go away with the knowledge to confidently deal with your food hygiene inspection and achieve the top food hygiene rating for your business.
Just a heads up. This Level 2 Food Hygiene for Catering course isn’t taught like the others.
It’s made up of short videos, delivered by an EHO, giving you confidence and showing you how to work safely.
This will guide managers, supervisors and anyone else within a supervisory role in implementing food safety management procedures and ensuring team members follow good food hygiene practices.
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