Food Hygiene Legislation
Food Hygiene Legislation Learning and applying what you learn in a food hygiene course starts with understanding the basic food principles and what pieces of food hygiene legislation inform them. These regulations are not just there to teach you the best practice. They are there to ensure employers and employees are held accountable for food hygiene…
Read MoreFood Hygiene Certificate FAQ
Food Hygiene Certificate Frequently Asked Questions Food Hygiene certificates are, quite simply, proof that you have undertaken the necessary training to handle and work with food in a professional setting. While the only legal necessity is that staff are trained by their employers in food handling, a verifiable certificate is the most sure-fire way of…
Read MoreWhat are High Risk Foods?
The Food Standards Agency (FSA) reported that in 2009 there were approximately 1 million reported cases of foodborne illness in the UK a year but in 2022 the number of cases had gone up to 2.4 million a year. Despite the alarming jump, most food poisoning incidents are not serious and you often get better…
Read MoreFood Allergen Labels
Food Allergen Labels – Why They’re Important The food we eat undergoes a lot of inspection and must meet many requirements before it eventually reaches us – this is to keep us safe and to stop serious incidents of disease. However, between the food industry lacking in adhering to strict standards and population’s general mistrust…
Read MoreFood Hygiene at Christmas
Food Hygiene at Christmas Turkeys are tricky. The centrepiece of most household’s Christmas dinner is far more difficult to get right than many people realise. There are similar difficulties if you are at a hospitality venue during the Christmas season. Every year, the person or venue cooking the Christmas dinner can look up the best…
Read MoreFood Allergen Poster
Food Allergen Poster – Why You Need One The responsibility for alerting customers to the presence of an allergen or potential cross-contamination is firmly with the food supplier. To make this process easier, we’ve created a free food allergen poster for you to pin up in the kitchen. It details the 14 major allergens, as…
Read MoreChoosing a Restaurant Location
Introduction While some people would believe that restaurant success is related solely to food quality, there are plenty of other contributing factors. Picking a suitable building and location can be crucial. In this article, we’re going to explore what you should consider when picking your restaurant location. Accessibility Accessibility for all potential customers is key…
Read MoreChopping Board Colour Coding
Chopping Board Colour Coding Have you often wondered why kitchens use chopping boards that are colour coded? And which colour chopping board should you choose for which food groups? In this article we have put together a guide on chopping board colour coding to answer all your questions, so keep reading to find out more.…
Read MoreWhat does HACCP stand for? Our FAQs
Introduction – What does HACCP stand for? If you run or work in a food business, it’s likely that you’ve heard the term ‘HACCP’. HACCP is a vital part of food safety management, particularly in the organisation, consistency and legality of your approach. That said, information on HACCP can be varied. As food hygiene experts,…
Read MoreHow to Clean a Commercial Kitchen
Introduction Cleaning a domestic kitchen is a relatively straightforward task. However, the kitchen of a food business is entirely different, so here’s our guide on how to clean a commercial kitchen. Equipment To begin with, let’s take a look at the cleaning equipment. We promote a ‘Clean-as-You-Go’ policy. Good practice requires regular cleaning throughout the…
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