HygieneHygiene
Food Hygiene Training Requirements
The law requires that businesses ensure that all those handling food (which includes delivery staff) are given appropriate ‘supervision’ and training in line with the work they do.
HACCP
Where to start
Hazard analysis and critical control points (HACCP) is an internationally recognised approach to the management of food safety which is enshrined in legislation.
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.
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.
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.
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.
Fruit and Vegetable Handling
Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”
Product Purchasing Specifications
Detailed advice from the BSA's technical auditor on key factors to consider when purchasing sandwich making ingredients.
