Food Safety & Hygiene News - Verner Wheelock News Centre

How to make sure your products don’t create Listeria hysteria

Listeria monocytogenes – it’s a little critter, but it’s been making quite a name for itself recently. If you’ve been reading the newspapers or following various food safety alerts, you’ll be aware that there have been several product recalls on account of confirmed or suspected incidences of Listeria, especially in the United States. The most […]

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How space travel helped bring about HACCP #HACCP

Space…The final frontier… several thousand light years from a dairy farm, bakery or food processing plant. So who’d have imagined that the HACCP food safety management systems we follow today had their origins in the USA’s space programme? Houston, we have a problem… Hazard Analysis and Critical Control Point (HACCP) began life in the early

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High risk foods most likely to give you food poisoning.

We all know that eating food past its use-by date is not a good idea; nor is reheating food more than once or eating prawns that have been sitting at a buffet for several hours. They’re the obvious reasons why you might get a dose of Delhi belly. You might be surprised to learn that

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Hotel Food Safety – Don’t judge a book by its cover

Hmmmm it seems that all that glistens really isn’t gold. Call me a fusspot, but if I were prepared to pay £290 per night to stay in a swish hotel, I’d expect everything to be done to the very highest standard, including food hygiene. But apparently that isn’t always the case according to a report

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How to recognise anaphylactic shock and how to prevent it

Several people in the UK have allergies – to dust mites, to animal hair, to certain medicines, to insect stings or bites etc. and, of course, to certain foods. In fact, according to NHS statistics, over 20,000 patients are treated in English hospitals for allergic reactions every year. Sadly some severe reactions can prove fatal

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