All the latest Food Safety & Hygiene news, articles and posts. Details on our upcoming Food Safety & Hygiene courses at Verner Wheelock
“You get what you pay for.” “Buy cheap, buy twice.” Or, “if something seems too good to be true, it probably is.” How many times have we heard those comments in our lifetime? Everyone likes a bargain. Often we’re tempted into parting with money because “it seemed like a good deal at the time.” Sadly, […]
Does your food safety training offer value for money? Read More »
Food Safety & Hygiene NewsI don’t know about you, but I sometimes find it hard to remember what I did yesterday. Trying to recall what I learned several years ago would be something of a challenge. As the saying goes: ‘use it or lose it.’ That’s why refresher courses are so helpful. Why do my skills need refreshing? Within
Refresher courses for the food industry – why do them? Read More »
Food Safety & Hygiene NewsInsects might be on the menu at certain ‘avant garde’ restaurants. Indeed, there are now insect farms breeding crickets etc. as an alternative to meat protein. However, if they’re not an intentional ingredient in your products, you need to take all steps to eliminate them from your premises. In fact, food safety pest control is
Food safety pests – Buzz off insects! HACCP prerequisite #foodsafety Read More »
Food Safety & Hygiene NewsWe’ve all reheated food at one time or another. Perhaps it’s leftover curry. Maybe it’s the remnants of last night’s Chinese meal. Or soup or stew. We can reheat food in the oven or on the hob. However, we often use the microwave instead. After all, it’s fast, simple and convenient. Manufacturers of ready-prepared meals
Reheated food – how safe is it? Microwaves and hot holding Read More »
Food Safety & Hygiene NewsWhat is HACCP? Quite simply, it stands for Hazard Analysis Critical Control Point. It is an internationally-recognised food safety management system that applies to all in the food industry, except primary producers. HACCP is concerned with food safety, not food quality. It is about identifying Critical Control Points where there is a potential risk of contamination
Level 2, 3 or 4 HACCP – which HACCP course to take? Read More »
Food Safety & Hygiene News