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The recent fire at Cameron House Hotel has highlighted the importance of fire safety within the hospitality sector. Read our blog for tips on how to reduce fire risk within your business.

Chopping Board Article

The misuse of wooden boards in food presentation has been highlighted in a recent £50,000 restaurant food poisoning prosecution.  

Allergens

Food allergies are a growing health concern. Food businesses are open to the significant risk that arises from allergens and their potentially lethal effects. Find out what measures you can take to help reduce this risk.

Shellfish

Following on from our recent Norovirus: prevention and control blog.  We wanted to highlight the risk associated to shellfish and particularly oysters.

If you were not already aware, norovirus can also be contracted by eating contaminated food – in particular, shellfish.

The Food Hygiene Rating Scheme (FHRS) was introduced in 2010 and, since then, there has been a significant improvement in food safety compliance and food hygiene standards in the hospitality and catering sectors.

Norovirus Article

As winter approaches, norovirus, the winter vomiting bug, comes into the spotlight again. According to the European Food Safety Authority (EFSA), norovirus is a major cause of acute gastroenteritis throughout Europe. 

Acrylamide

Are you aware that new EU acrylamide legislation is being introduced next year?  From April 2018, food businesses throughout the UK must implement practical measures to manage acrylamide within their food safety management systems.

Do you work in the hospitality industry or restaurant sector? Effective pest control is absolutely vital to ensure that high standards of safety and hygiene are maintained. Read our tips on how to be vigilant with your pest control.

From the beginning of December right through to Christmas Eve, it's officially office party season. Choosing the right place can be difficult enough, but it is also vital to remember a venue's food hygiene rating before you book it up for your party.

The adage goes ‘your body is a temple’ and treating it as such requires a careful understanding of what is going into your diet. However, food labels are often inundated with jargon which is either misunderstood or just not understood at all. 

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