Here is a quick overview of some of the Coronavirus and food safety issues affecting food businesses that remain open during the Coronavirus crisis. Supply & Use of Cleaning Products The supply of cleaning products such as liquid hand-wash and chemical sanitisers has, in some […]
What is food poisoning? Most food poisoning is caused by eating or drinking food which is contaminated. Contamination may be caused by any of the following: BACTERIA, VIRUSES, TOXINS & CHEMICALS Most food poisoning is caused by bacteria such as Campylobacter or viruses such as […]
A number of people have asked us the question: “What Is HACCP?” Here’s a quick outline. If you need to learn more please try this course. The HACCP process adopts a systematic approach to food safety. Potential food safety hazards are identified by the operator […]
What is best when considering food safety training for catering? This infographic has the answers in a nutshell. More information on training requirements for food handlers and managers can be found here.
The careful use of cleaning materials is an important area that will help prevent contamination and any subsequent food poisoning. How many times have you seen celebrity chefs working in a kitchen with a towel hung around their waist that they seem to use for […]
Cleaning and Disinfection When carrying out cleaning and disinfection tasks it is important that you use the correct materials and chemicals for each task so that cleaning is effective and to minimise the chances of cross-contamination occurring. Detergents Chemicals (for example washing-up liquid) used to […]
ONLINE FOOD SAFETY TRAINING
Foundation Level 2 food safety course suitable for all food handling staff
Level 3 food safety course for all managers, owners and supervisors
Allergen training is becoming more important for all employees
THREE ESSENTIAL ELEMENTS
COMMON FOOD SAFETY FAILURES
Hundreds of businesses are prosecuted each year for food safety failings. Some of the most common causes for enforcement action include failing to document or implement procedures; a lack of food safety training; and poor cleanliness or pest control issues.