The Cafe Life

Wed11222017

Last updateTue, 21 Nov 2017 3pm

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Sandwich Manufacturing

Chef in a Box

Address:

762A/763A Henley Road
Slough Trading Estate
Slough
SL1 4JW

Contact Name: Gareth Whatley

Phone: 01753 523636

Fax: 01753 573125

E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Web: www.chefinabox.co.uk

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New Salt Targets (by 2017)

The Department of Health has published new salt targets for 2017.   The targets for bought in sandwiches are now 10% lower than they were.

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Guidance Notes on the Labelling of Sandwiches

A new set of guidelines for labelling sandwiches under the new Food Information regulations has been published by the British Sandwich Association.

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Moisture in Tomatoes

The water content in tomatoes making sandwiches go soggy is a common problem and there are no easy answers.

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Saturated Fat Reduction Pledge

Saturated Fat Reduction Pledge

As part of its obesity campaign, the Department of Health is aimingto reduce saturated fat to 11% in diets by getting food businesses to pledge to minimse the levels in products through reformulation, cuts in portion sizes and encouraging consumers to buy products with lower saturated fat levels.

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Guidelines on Sandwich Labelling

Guidelines on Sandwich Labelling

Following major changes in European labelling regulations, the British Sandwich Association is developing new guidelines for the sandwich industry.

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Registration of Food Businesses

Registration of Food Businesses

If you are starting a new food business, the law requires that you register your operation with your local environmental health authority.....

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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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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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