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 time: 4 minutes Today, I want to talk about a mistake that I see many food businesses make. I’ve seen this countless times during the 11 years I spent working for local authorities. There are so many fantastic food businesses out there and some very passionate owners behind them.

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

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).

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

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

Let’s talk about something that’s incredibly important to the safety and well-being of your customers: the use by dates. You might think that using food past its use by date is no big deal. After all, it’s just a date, right? Wrong. Using food past its use by date can

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

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