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Last updateMon, 18 Sep 2017 3pm

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Legal & Technical Advice

Histamine Poisoning

Histamine Poisoning

There are some concerns in the industry that operators should be more aware of the risks of histamine in relation particularly to tuna. Histamine occurs naturally in tuna and, if care is not taken, there is a very real risk of the bacteria growing and causing serious poisoning. This poisoning is very similar to a dangerous allergic response – so it is important for your employees and customers that care is taken to avoid this.

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BRC Global Standard For Storage and Distribution

BRC Global Standard For Storage and Distribution

The British Retail Consortium has published a Global Standard For Storage and Distribution.

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Conlumino - Consumer Views on Horsemeat

Conlumino - Consumer Views on Horsemeat

Conlumino have put together a document exploring consumer views on horsemeat in the wake of the 2013 horsemeat scandal.

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Standards and Training Advice Online

Standards and Training Advice Online

The Royal Borough of Kensington and Chelsea's Directorate of Environmental Health now has food hygiene, standards and training advice online.

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Sandwich Industry Guidelines

Sandwich Industry Guidelines

The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.

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New Saturated Fat Pledge

New Saturated Fat Pledge

The Department of Health has issued a new pledge covering saturated fat reduction which it is asking businesses to sign up to. 

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Potassium-based Salt Replacements

Potassium-based Salt Replacements

The Department of Health is considering the risks and benefits around the use of potassium-based salt replacers.

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Listeria Guidelines for Hospitals and Healthcare Centres

Listeria Guidelines for Hospitals and Healthcare Centres

The Food Standards Agency and the Department of Health have issued a factsheet reminding those providing food to vulnerable people of the key steps they can take to minimise the risk of listeriosis. This factsheet is mainly for those involved in healthcare catering. However, you may wish to be aware of this, particularly if any of you supply chilled ready-to-eat foods to healthcare organisations.

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The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation has applied since 11 January 2006 and complements the EU food hygiene legislation. 

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Fruit and Vegetable Handling

Fruit and Vegetable Handling

Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”

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Product Purchasing Specifications

Product Purchasing Specifications

Detailed advice from the BSA's technical auditor on key factors to consider when purchasing sandwich making ingredients.

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