24th April 2020 by Eve Johnson

24th April 2020 by David Lee In this article Salmonella Campylobacter Bacillus cereus Clostridium Perfringens Clostridium Botulinum...

22nd April 2020 by Jane Higgins In this article The two types of cleaning categories Urgent Cleaning Non Urgent Cleaning What to include...

3rd December 2019 by Eve Johnson In this article Why is Food Hygiene Training Important? The Prevention of Cross-Contamination The...

8th October 2019 by Fiona Peake In this article What is an Environmental Health Officer? What does an EHO do? Where are you likely to...

30th August 2019 by Fiona Peake In this article Why do we reheat food? Why it’s important to know which foods are, and aren’t, safe to...

25th July 2019 by Fiona Peake In this article What are the advantages of freezing food? How to defrost food safely What are the risks of...

1st July 2019 by Eve Johnson In this article Why should I renew my food hygiene certificate? What are food handlers responsible for? What...

20th April 2019by Eve Johnson In this article Following steps The main ways to avoid cross contamination Shopping bags Safe preparation...

26th April 2019by Eve Johnson Cross contamination is the transfer of bacteria from contaminated foods (usually raw) to ready to eat foods...

14th April 2019by Eve Johnson In this article High risk foods Bacteria that can cause food poisoning Who is most at risk of high-risk...

20th April 2019by Eve Johnson In this article Following steps The main ways to avoid cross contamination Shopping bags Safe preparation...

1st April 2019by David Lee In this article Share this image on your site Celery Cereals containing gluten Crustaceans Eggs Fish Lupin...

Natasha’s Law | What is it and how will it impact food businesses?

How to use a FIFO Food Storage System