HACCP Training - Verner Wheelock News Centre

Verner Wheelock Excellence Awards 2015 – the winners revealed

Forget the Golden Globes, the Oscars and the National Television Awards… BAFTA? Scmafta! The only awards we’re interested in at Verner Wheelock are those concerned with the safety of the food we eat. So it is with great pride that we are able to reveal the winners of the very first Verner Wheelock Excellence Awards. […]

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25 January 2016

What’s the difference between HACCP, TACCP, and VACCP?

HACCP, TACCP, VACCP They all sound very similar and all are involved in the safety of the food we manufacture, but what exactly is the difference between HACCP, TACCP and VACCP? HACCP – Hazard Analysis Critical Control Point HACCP, as many of you will know, was initially developed in the 1960s by NASA to prevent

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Food Safety & Hygiene News HACCP training Specialist Courses

18 January 2016

Are rare burgers really that bad for you?

Are rare burgers safe? It’s often the case that the rarer meat is, the juicier it is, which is why several high-end burger restaurants are preferring to serve rare burgers which are pink in the middle. We eat rare steaks, they’re both made of beef, so what’s the difference? The answer is that the outside of

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Food Safety & Hygiene News Food Safety Training HACCP training

28 September 2015

Festival food – how hygienic is it?

The first couple of weeks in September normally signal the end of the summer music festivals, open air concerts, village fetes, galas and agricultural shows. A reminder that summer is coming to a close and the nights are beginning to draw in. As well as face painting, henna tattoos and stalls selling clothes and jewellery,

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Food Safety & Hygiene News Food Safety Training HACCP training

10 September 2015

Pathogens – Which herbs aren’t so good for you?

Which herbs aren’t good for you Herbs have been used in cooking and as remedies for ailments and illnesses for centuries. In recent times there has been a resurgence in the use of fresh herbs – perhaps fuelled by the panoply of cookery programmes on television. There’s no doubt that the addition of parsley, coriander,

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Food Safety & Hygiene News Food Safety Training HACCP training

21 August 2015