Skip to main content



You are here

Eggs have recently hit the headlines again and many of us may be concerned about food safety issues. 

The FSA recently published research, showing that people with food allergies are more confident about eating out since allergen information rules were introduced in 2014.

We have recently noticed an increase in the number of EHO officers checking to make sure that the public has been informed of the presence of GM ingredients in food served/prepared. 

In recent years, stringent food safety standards and strict hygiene regulations have been established to ensure that all food prepared and sold in the hospitality and catering sector is safe for consumption.


This infographic will give you some of the questions which we might ask you in order to help assess your training needs.  From this, we can aid in designing the best training strategy for your business.

This summer, many of us will be jetting off to warmer climes to enjoy some rest and relaxation on our annual vacation.  To fully enjoy any holiday, we need to be fit and healthy, ultimately avoiding any unwanted illness during the trip.

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

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.