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
There is no law or regulations on how often a food hygiene certificate needs to be renewed. The Food Safety (General Food Hygiene) Regulations 1995 simply state that food handlers must be ‘trained in food hygiene matters commensurate with their work activities‘.
Environmental Health Officers do like to see that refresher training is provided regularly because knowledge and skills can become forgotten in time. Consequently the current best practice for food hygiene certificate renewal is every three years. For more information read more
If you eat out or shop for food in England, Wales or Northern Ireland. You may have noticed the food hygiene rating scheme (fhrs) that gives a 0 to 5 rating. In Scotland you will see the Food Hygiene Information Scheme (fhis) that just has Pass, Improvement required, exempt or awaiting inspection.
This article tackles the following questions:
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
This article tackles the following questions:-
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This article answers the followoing questions about setting up your own home baking business:-
For answers to these questions and links to local authority self help guides ..... Read More
There are various food hygiene regulations:
All the regulations have a common aim. They place an obligation on all 'food businesses' to make sure that their activities are carried out hygienically. The regulations make it an offence to supply food which is unsafe to be consumed and harmful to human health.
If you break the regulations you may be fined or jailed. To find out more
Food fraud is a serious issue that affects a large number of food businesses each year. It can lead to several issues, such as harm to consumers, damage to reputation, and legal action.
To help understand food fraud, we have created an article that answers a range of key questions, such as:
It also provides several recent examples of prominent food fraud cases. To view this article, click here.
HACCP, TACCP and VACCP are all food safety management systems that are designed to protect food from being contaminated. However, each of these systems cover a different part of the food production process, which raises questions such as:
We have answered these questions, and more, in an article that can be viewed here.
All food businesses must have a food safety management system in place based on the principles of HACCP. To help with this, we have written an article that answers 35 frequently asked questions about HACCP, including:
To view this article, click here.