Your guide to the industry-standard Level 2 Food Hygiene Certificate including sample questions, expiry date, accrediting bodies, price and more.
Outbreaks of food poisoning in restaurants and food factories are making headlines in the UK’s press more than ever and, consequently, consumers are increasingly mindful of hygiene practices when eating out.
For anyone responsible for the upkeep of food safety procedures, getting to grips with HACCP can sometimes be a bit of a nightmare. The internet is swamped with extremely detailed information, but few articles outline exactly what staff need HACCP training and why.
The food and drink e-Learning company, owned by William Reed, will publish a white paper entitled “Developing a Culture of Food Safety in your Business” in April 2017.
Whether you’re thinking of starting a food business from home, or already own an established food outlet - it’s absolutely vital to understand what hygiene training food handlers are required to have by law.
Whether you own a restaurant, a manufacturing plant or a food retail outlet, read ahead for important information that you need if your business is going to pass your inspection with flying colours and succeed overall.
Restaurant owners have spoken out about the steps they’ve taken to comply with allergen legislation as well as cater for the growing number of customers with food allergies.
The Food Standards Agency is to review its advice on raw eggs for those “vulnerable” to infection such as pregnant women.
Eating burnt toast regularly could put your health at risk, according to a new report from the Food Standards Agency (FSA). Combine this news with the World Health Organisation’s (WHO’s) recent classification of bacon and sausages as carcinogenic to humans and the classic British breakfast is looking like a dangerous meal option.
Many foodservice outlets are breaking the law by failing to provide accurate information for customers with food allergies, according to the Anaphylaxis Campaign.