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Today marks the fourth anniversary of Five Guys opening their first restaurant in the UK in Covent Garden, London.

How many of us have thought about food safety when it comes to the prolonged storage of perishable food items?

It has risen to our attention the importance to remember the different health and safety dangers that arise with different equipment when cooking at home. 

Fire safety is at the forefront of all of our minds at the moment, particularly following the horrific Grenfell Tower tragedy.  

Summer has now officially commenced and our series of safety features continues with an insight into fire safety when barbecuing.

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. 

best practices to avoid campylobacter, food safety, FSA, kitchen hygiene

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.

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