Monthly News Review from Verner Wheelock – January 2015

Welcome to the January 2015 news review from Verner Wheelock There was lots of snow and ice in Yorkshire during January but we stayed open, and almost all delegates made it to our courses in Skipton during the adverse weather conditions – including delegates from as far afield as Scotland and London! The scenery around […]

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Auditing training Food Safety & Hygiene News Food Safety Training HACCP training Monthly Updates

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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Fast-grown chickens have higher Campylobacter rates in their guts

As we know, Campylobacter is one of the most common causes of food poisoning in the UK and is particularly prevalent in chickens and other poultry. If you remember from our previous post, around 65% of chickens sold in supermarkets contain the pathogenic bacteria. Camopylobacter is present in the guts of animals and generally enters

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