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Christmas is one of the biggest celebration that brings thousands of families together for a meal. Unfortunately this festive time of the year can also turn into bad memories.  This is because the main Christmas ingredients are significantly more vulnerable to food poisoning than the average. For example, ingredients such as crustaceans, meat, fish or foie gras are qualified as highly sensible to food poisoning.


Sadly our extended summer has come to an end and winter is approaching fast. The colder weather brings with it an increased risk of slips and it is important that you do all you can to minimise this for your employees and your guests.


The risk from Ebola in this country is currently considered to be low, however it is prudent at this stage to make sure that existing controls which would protect staff are being followed and to have a procedure in place regarding a guest who maybe suffering from Ebola type symptoms.


‘Hazard Analysis Critical Control Points’ is a Food Safety Management System used to ensure that the food you serve to customers is safe to eat.
It identifies what (and where) things can go wrong, and where it is critical to develop control procedures. It is a legal requirement to implement a Food Safety Management System based on these principles.


Products that are made from raw egg may contain Salmonella bacteria, which can also be present on the shell of the egg itself.

Raw Chicken
Campylobacter is a species of bacteria that commonly infects poultry, largely chicken. It is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year.


Slips and trips are the most common cause of injury at work, averaging around 40% of all reported major occupational injuries. In 2012-2013, 646,000 non-fatal injuries occurred due to slips, trips and falls alone.


As we know, the most common cause of closure of food premises is pest infestations and the importance of an all-round approach to pest control must not be under-estimated.


It may seem boring, yet Dr Semmelweis, a physician in Austria in 1846, would not have agreed with this statement. Up until the 1800's, doctors and medical students did not scrub up before surgery, or between seeing patients. Dr Semmelweis soon realised, even before the germ theory was introduced, that hands were causing infections to be transferred amongst the patients.


Research at Aberystwyth University has revealed that the "Fist bump" is more hygienic than a classic handshake. Indeed, a handshake is ten times more likely to transfer germs from one hand to another. If you prefer giving a "high five" to someone, you will reduce the amount of germs transferred by 50%.


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