Skip to main content

You are here

News & Blogs

Slips and trips are the most common hazards in the workplace and make up over a third of all major injuries. The Health and Safety Executive (HSE) have produced the following statistics.

 

As expected, Wales has become the first country within the UK to introduce a mandatory scheme requiring food businesses to openly display their food hygiene rating. The Welsh Assembly's Food Hygiene Rating (Wales) Act 2013 has been granted Royal Assent by Her Majesty the Queen.

 

There is an increasing trend to use low temperature water-bath cooking, or sous-vide, in restaurant kitchens to obtain a higher quality end-product. This presents a number of food safety challenges and the information available of safe time/temperature combinations is limited.

 

Recently the owners of a café were fined £14,140 after being found guilty of food hygiene offences. During a routine inspection by the local environmental health officer in November 2011, it emerged that the gas boiler at the premises was broken and there was no running hot water to supply a hand wash basin or the food and equipment sinks.

 

As we have begun the New Year, there are some growing food trends that can be seen. One of these is the increased popularity of chicken. This doesn’t mean cooking more chicken at home, but visiting restaurants that are offering more than just the typical ‘must have’ chicken dish on the menu.

 

Recent figures from the Health and Safety Executive (HSE) show that during 2011/12, there were 173 fatalities at work, a further 111,000 injuries reportable under RIDDOR, 212,000 over-3-day absence and 27 million working days lost due to work-related illness and workplace injury. The main causes of accidents in the hospitality industry are slips, trips and falls.

 

Eating out is not only about the way food tastes, but a wider experience bringing together one’s different senses. Due to the development in the food industry, restaurateurs are paying more attention to the overall experience clients have when dining out.  Because of this there are new ways to enhance our smell, feel, taste, sight and hearing senses.

 

As you will be aware, there have been some incidents whereby traces of horsemeat have been found in processed meat products. On 8th February 2013, the Food Standards Agency (FSA) issued a statement advising that given this issue is either a result of gross negligence or deliberate contamination of the food chain, it is being taken very seriously and as result, the police are now involved.

 

We at Food Alert share a passion for food in many ways. Food hygiene and safety is our priority, but we also appreciate a good meal!

One of the places that is a ‘must’ for a foodie, is Borough Market. It’s located near London Bridge underground station and is open from Thursday to Saturday every week.

 
There has been increased media attention and enforcement activity recently regarding the under cooking of minced beef products, steak tartare, carpaccio and livers, particularly in the City of Westminster. The main risk from the beef products is E. coli and from the livers, Campylobacter.
The importance of the control of cross-contamination
 

Pages

Get in touch