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Food allergen labelling – who needs to comply?

The past couple of times I have travelled by aeroplane there has been an announcement requesting that passengers don’t eat nuts because somebody on board is allergic to them. This is a good example of how seriously we take the effects of allergens nowadays. It also demonstrates our understanding that certain foods only need to […]

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Case Study: Training at Pinney’s of Scotland

Background Salmon smokers and seafood processors, Pinneys of Scotland, are one of the key suppliers of chilled foods to Marks & Spencer. Combining traditional and highly modern processing skills in wet fish, curing, smoking, poaching, recipe dishes, shellfish & fish deli, they are the largest private sector employer in Dumfries and Galloway. Central to Pinney’s

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Can humans catch bird flu?

According to the Food Standards Agency the risk of getting avian influenza (bird flu) through the food chain is very low. There have been a few cases of this occurring, but in order to catch it, it would mean very close contact between humans and infected live birds. It is highly unlikely that you would

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Food Safety & Hygiene News Food Safety Training HACCP training

Is your favourite restaurant a five or a zero?

Love it or loathe it, the festive season will soon be upon us (yep! Less than seven weeks to go!). That said, you might be thinking of booking a table at restaurant for a Christmas meal with family, friends or work colleagues. Restaurants will really go to town to make the most of the period

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The new food safety threats (including Norovirus & Campylobacter)

Campylobacter is still one of the biggest causes of food poisoning in the UK, claiming on average 110 fatalities per year, not to mention 22,000 hospital admissions from an estimated 460,000 poisoning cases. Of course, as with many other stomach upsets, hundreds of cases go unreported as symptoms are managed at home. Campylobacter bacteria live

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30 October 2014