Handwashing is one of the simplest ways to stop the spread of germs, but studies show that even with good intentions, we often miss key areas on our hands. Some of the most commonly overlooked spots include the: These spots are often missed because people focus primarily on the palms.
In the world of food safety, Food Safety Management Systems (FSMS) are essential. These systems help businesses identify, control, and prevent food safety risks, ensuring that all food produced is safe to eat. But who exactly is responsible for implementing and maintaining an FSMS? What is an example of an
In May and June 2024, a major E. coli outbreak struck the UK, causing concern nationwide. This outbreak was caused by a specific type of bacteria known as Shiga toxin-producing E. coli (STEC) O145. Over 270 people were affected, experiencing symptoms such as severe stomach cramps and bloody diarrhoea, with
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety that helps prevent, reduce, or eliminate food safety risks. While HACCP itself focuses on identifying and controlling critical points in food processing, the effectiveness of HACCP relies on the implementation of prerequisite procedures (PRPs). These are
Reheating food safely is a crucial aspect of food hygiene, particularly for preventing foodborne illnesses. Whether you’re warming up last night’s leftovers or preparing a batch of pre-cooked meals for the week, understanding the correct temperature for reheating food ensures it’s safe to consume. In this guide, we’ll discuss the
Ensuring proper food handling at work is critical for maintaining high standards of food safety and hygiene. Whether you run a restaurant, café, or a food manufacturing business, understanding the best practices in food handling can prevent foodborne illnesses and keep your customers safe. Here are the best three sources
We are pleased to offer a Health and Safety Executive (HSE) compliant risk assessment template, available in Excel format via a Google Sheets spreadsheet. This template can be copied and customised to help you conduct a thorough risk assessment for your business. Easily accessible and editable, this template ensures you
Is your kitchen harbouring hidden dangers? You might be surprised to learn that food contamination isn’t just about seeing those visible nasties. In fact, there are four distinct types of contamination that could turn a meal into a health hazard. Here’s what you need to know about biological, chemical, physical
If you’re working in the food industry or planning to start a food business, getting a food hygiene certificate is right at the top of the priority list. Not only is it a legal requirement in many cases, but it also demonstrates your commitment to food safety and can boost
Ensuring food safety is not just a matter of personal preference or good business practice; in the UK, it is a legal requirement for food establishments to display their food hygiene ratings. This mandatory system has been put in place to safeguard public health, maintain industry standards, and hold food businesses accountable for their hygiene practices.
Here are some key reasons why a food hygiene rating is a legal requirement in the UK:
When it comes to safely performing manual handling tasks in the workplace, understanding and applying proper technique is absolutely vital to preventing injuries and ensuring efficiency. One key concept taught in manual handling training is accounting for an object’s centre of gravity, frequently referred to as its COG. But what
Guaranteeing employee safety should be a top priority for any responsible employer. And there’s one simple but effective acronym that can help mitigate injury risks across your workforce—TILE. But what exactly does TILE signify? And why is proper training so important to applying its principles correctly? We break down the
In commercial kitchens and food plants, stock rotation is no joke. It’s the frontline defence against public health disasters. Using a rigorous first-in, first-out (FIFO) system to manage ingredient inventories is essential for maintaining food safety, quality and preventing costly product waste. Keeping it fresh Proper stock rotation prevents nightmare
For decades, we’ve viewed the bacteria that cause food to spoil as enemies to be conquered through preservatives and refrigeration. But these microbes turn out to have some surprisingly useful applications, despite having been long dismissed as prime-time meal ruiners. While still a nuisance in the kitchen, recent research shows
Food allergies affect millions globally, yet a significant stigma surrounding allergens can hinder support and understanding. As a community, we can take proactive steps to ease this stigma and create a more inclusive and supportive environment for those with food allergies.
Food allergies affect millions of people worldwide, impacting their daily lives in significant ways. In the UK alone, many individuals navigate the challenges of living with allergens, highlighting the importance of awareness, understanding, and providing support is something we should all incorporate into our lives.
April 22nd to 28th 2024 marks Allergy Awareness Week, a crucial time to raise awareness about allergies and their impact on individuals’ lives.
COSHH is mainly focused on controlling substances that can be hazardous to workers’ health in the workplace. While COSHH is more often associated with chemical substances, dust, fumes, and biological agents that could pose respiratory hazards, it doesn’t specifically regulate or list foods that can irritate the lungs. However, the
In the world of food preparation and service, understanding and managing food allergens is critical to ensure the safety and well-being of consumers. With allergies affecting millions worldwide, knowledge of common food allergens is not just a regulatory requirement—it’s a cornerstone of food hygiene. This article will tell you the
What is Level 2 Food Hygiene & Safety course? The Level 2 Food Hygiene & Safety course is a pivotal certification designed to ensure that individuals working within the food handling and preparation sectors in the UK possess the essential knowledge and skills to operate safely. It is aimed at
