What Is HACCP, and Do You Actually Need a Plan?
Procedures based on HACCP principles are legally required of nearly every food business. A full HACCP plan usually is not. Article 5…
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The 14 Allergens, and What You Actually Have to Do About Them
The list is on every wall chart; the obligations are harder to find. What the law requires for prepacked, PPDS and non-prepacked…
Read moreDo I Need a Level 2 Food Hygiene Certificate?
No UK law requires a food hygiene qualification. What Regulation (EC) No 852/2004 actually says, why Level 2 is still expected in…
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The Office Fridge: Temperature, Storage and Who Is Responsible
Nobody owns the office fridge, which is the problem. The right temperature, how to store things, and a policy that takes twenty…
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BBQ Safety: Carbon Monoxide, Cooking and Cross-Contamination
Undercooked meat and carbon monoxide cause most barbecue casualties. The cooking temperatures, the raw-and-cooked rule, and why a cooling barbecue must never…
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What Does an Accredited Qualification Actually Mean?
Ofqual, awarding organisations and training centres are three different things. How to tell whether your certificate is a regulated qualification — and…
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Christmas Food Safety: Turkey, Leftovers and the Fridge
Undercooked turkey and leftovers left out too long cause most Christmas food poisoning. The temperatures, the defrosting timings and the 48-hour rule.
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Health and Safety for Students: What Actually Matters
Written for parents to forward and students to skim: fire safety in shared houses, carbon monoxide, cooking without poisoning your housemates, and…
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Food Hygiene Basics: The Four Things That Matter
Cleaning, cooking, chilling and cross-contamination — the four things that prevent almost all food poisoning at home, with the numbers that matter.
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