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.

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

In this blog, we’re going to look at what food safety documents and records a food business needs to have and why documentation and record-keeping are important for a food business. This is something I’ve been asked many times in my career working as an EHO for local authorities. Food

You may be familiar with the Food Hygiene Rating Scheme. It is a national scheme that operates in England, Wales and Northern Ireland. It is operated by the Food Standards Agency in partnership with local authorities. The Food Hygiene Rating scheme provides customers with information about hygiene standards in food

All food business operators should apply the highest possible standards of food safety when preparing food for customers. Ensuring high standards of food safety is critical to the success of a food business, ensuring the safety of customers, avoiding food safety issues and complying with food safety laws. We will

Contamination in food can be described as something that should not be there because it could cause harm to the consumers, therefore it is a food safety hazard. Sources of food contamination can be found at any stage of the supply chain including; food production, food processing, delivery and, service.

Food law requires that food business operators adhere to Use By dates on food labels. It is good practice to also follow Best Before dates. Date marking is also essential to track when food needs to be used or thrown away and to permit good stock rotation. There are two

Reheating food is a great way to reduce food waste. Food must be reheated safely. When reheating food you must be mindful of the ‘danger zone’. This is between 5°C to 63°C. This is the range within which bacteria can grow rapidly. It is not good enough to simply warm

The COVID-19 (coronavirus) pandemic has reinforced why personal hygiene is important. More than ever customers are conscious of hygiene when they eat out. They notice if staff do not wash their hands when preparing food. For food handlers, good personal hygiene has always been essential and it is now more