Egg Safety Advice

Tip of the Week Last week the Food Standards Agency recalled batches of Lion Marked eggs contaminated with Salmonella.  In 2017 the FSA issued advice that Salmonella in Lion Marked eggs had been eradicated and that eggs were safe to be eaten raw or lightly...

Update on Allergen Labelling

Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament.  This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points.  HACCP is the process of looking at your food operation, from sourcing...

Meat & Poultry

Tip of the Week Why is meat and poultry likely to be infected with Ecoli, Campylobacter and other bacteria now more than ever before? Meat fraud and breaches of health and safety in meat processing plants are on the increase.  Over the last 18 months, we have seen a...

Food Dates – The Rules

Tip of the Week How long a shelf life can you safely give your food? First rule is to go by the manufacturer’s instructions.  So, if the manufacturer’s instructions are to use within 3 days of opening – you must use the product within the 3 days (even if you add other...

How to best manage allergies

Tip of the Week With all the publicity regarding the new allergen regulations, customers with allergies are feeling more confident about eating out.  This poses both an opportunity and a threat for hospitality businesses. Generally, the public are not aware how a...

Colour coded knives – or not?

Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen.  This is to help reduce the incidences of food poisoning attributed to Campylobacter, Salmonella, E.coli and...

Ditch the dishcloths!

Tip of the Week Why we hate dishcloths in the kitchen (other than the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once...