It’s National Picnic Week (16-25 June 2017) and many of us will be heading outdoors to dine al fresco. But, before you go packing a bag full of food to feed your family and friends, consider the hazards of storing and transporting perishable food products over an extended period of time!
There’s no better way to enjoy the summer sun than eating outdoors. Dining in the garden is a favourite pastime during the warmer months, but we must remember to store and handle food safely to prevent unwanted ill health.
The Great British summer is finally upon us and the warm weather is the ideal excuse for a barbecue! Dining al fresco with family and friends is the perfect way to unwind and enjoy delicious food and great company in the sunshine.
Following a fatality where a woman was scalded to death in 2012 at a hotel in Edinburgh, it has become essential to remind hotels and other establishments of the health & safety precautions that must be put in place regarding water temperatures.
Campylobacter has been responsible for around 280,000 cases of food poisoning each year, negatively impacting public health, whilst also adversely affecting brand reputation and product integrity. New figures from March 2017 reveal decline in cases.