Food safety pests – Buzz off insects! HACCP prerequisite #foodsafety

Insects 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 […]

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Food Safety & Hygiene News

Reheated food – how safe is it? Microwaves and hot holding

We’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

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Food Safety & Hygiene News

Level 2, 3 or 4 HACCP – which HACCP course to take?

What 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

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