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The Food Hygiene Ratings System (FHRS) is a national scheme aimed at helping the customer make an educated decision on the safest restaurants to dine at. Food Hygiene Ratings for inspected premises are freely available online and can impact upon both reputation and custom and can assist in the continued success of a business.


As of 5th April 2014, all businesses will be required to display an updated Health and Safety Law Poster.


Foreign body contamination can result in a guest having a very unpleasant and in some cases, harmful dining experience. Examples of common contaminants include hair, insects, wood, glass, metal or stones.


We are very pleased to announce that Food Alert has been shortlisted for the award in ‘Excellence in Technology and Innovation’ for LondonLovesTalent2014.


Since the smoking ban was introduced in 2007, smoking in virtually all workplaces, on public transport and in public places such as bars, restaurants and cafes is prohibited. However, the legislation governing this ban is only concerned with smoking tobacco e.g. cigarettes, cigars and pipes and does not cover the use of the e-cigarette.


As of 1st October 2013, the requirements for businesses to report accidents under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) changed. The good news is that the latest update has introduced changes which clarify and simplify the requirements and that help to ensure business compliance.


Food Alert & iTraining are introducing 3 new CIEH courses. Level 2 Food Safety for Manufacturing, Level 2 Health & Safety in Hospitality, Level 2 Health & Safety in Manufacturing.


In April this year, a leading hotel chain was ordered to pay more than £200,000 in fines and costs after construction workers and guests were put at risk of asbestos exposure. The hotel failed to ensure a full asbestos survey was undertaken prior to the commencement of works, a failing in terms of their legal obligations for the control of asbestos related hazards.


There is a legal requirement under the Health and Safety (First Aid) Regulations 1981 for businesses to provide adequate and appropriate equipment, personnel to provide assistance to injured or ill colleagues, and trained first aiders based on their own needs assessment.


"The sight that all restaurateurs and hoteliers fear – the dreaded mouse droppings sequestered in a dark, hard to reach corner or worse, the brazen rodent or cockroach strolling across your restaurant dining area…"


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