News & Blogs
Guidance has been issued by the European Food Safety Agency and the NHS stating that cattle liver should be fully cooked. However, the Food Standards Agency (FSA) have not issued any direction to caterers. The presence of Campylobacter in chicken livers is well documented and the FSA has issued clear guidance on cooking times and
It has come to our attention that enforcement activity relating to the Food Standards Agency (FSA) guidance on the control of E.coli cross-contamination has increased.
Please ensure that you are following the guidance and are controlling the risks adequately, particularly in terms of having separate, designated vacuum-packing machines and
Regulations (RIDDOR) have been in place since 1995, there is often confusion as to whether an accident or incident is reportable under the legislation or not. A number of enquires have been dealt with through the Food Alert and hands partnership Advice Lines in relation to accidents involving customers or guests.
The Food Standards Agency (FSA) has published 10 short videos to help caterers produce food safely. Each video is about a minute long.
These training resources are ideal for use during introduction training and as refresher training where required. They covers specific food hygiene practices.
Food Alert has recently been awarded Premium Centre status by the Chartered Institute of Environmental Health (CIEH). In addition to strengthening our existing relationship with the CIEH, it means that we receive exam results for the core qualifications within seven days and pass this information onto the course delegates much sooner.
Food Alert are delighted that one of our clients, Le Gavroche, has been listed as number one in the in the TripAdvisors Travellers’ Choice Favourite Restaurants in Europe. We are also pleased to see that a number of other clients were listed within the Travellers’ Choice London Restaurants section determined from ratings on the TripAdvisor website.
There has been a recent study carried out by the Food Standards Agency (FSA) to determine the level of voluntary display of food hygiene ratings in England and Northern Ireland.
The research showed that
The Food Standards Agency has released further guidance on controlling the risk of cross-contamination from E.coli O157. They have published the third edition of the Q&A’s which addresses a number of issues that have been raised by industry since the publication of the second edition in November 2011.
Some of the issues included are: