Food Hygiene | Safety | Tips | Information


Food Hygiene | Safety | Tips | Information

How to reheat leftovers and food safely to avoid the risk of food poisoning. What are the regulations on reheating food in a commercial premises? Can you freeze and reheat foods? What temperature should you reheat food to? What foods should you NOT reheat?

Answers to these and many more questions..... Read More

This article tackles the following questions:-

  • What is correct temperature for frozen, fridge food storage?
  • What is the maximum storage temperature for chilled high risk food?
  • What are the proper food storage temperatures?
  • Which temperature range is the danger zone for food storage?
  • What are the safe food storage temperatures in a fridge?

For answers Read More

Several of the most frequently asked questions about food hygiene concern a colour coded chopping boards set. The purpose of colour coding these cutting boards is to help prevent cross contamination of foodstuffs.

Plastic chopping boards are the most usual to have colour coded but wooden chopping boards and glass or ceramic may also be colour coded. A type of food such as raw meat will have a different colour board to raw fish, cooked meats or cooked food.

For answers on what colour to use for different foodstuffs and a free downloadable chart READ MORE

Anyone who handles food must be aware of food allergens, and make sure that those with a food allergy can consume food without being harmed. To help with this, we have produced an article that answers several key questions, such as:

  • What are the 14 allergens?
  • What is prepacked and non-prepacked food?
  • What is Natasha's Law?

For answers to these questions and more, click here to view the article.