Category: Food Safety Basics
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If you run a food business, you’ve likely heard about Level 3 food safety. You might even be wondering if you need it or what it actually covers. The syllabus can sound quite detailed at first. It doesn’t have to be. This guide explains the Level 3 food safety syllabus in plain language. You’ll learn…
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If you handle food in any setting, rice is something you’ll come across. It’s used in cafés, restaurants, takeaways, food trucks and production kitchens. It’s simple to cook and easy to portion. But reheating cooked rice can carry serious food safety risks if it’s not handled correctly. Rice often catches people out because it looks…
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Running a food business in the UK means living with your food hygiene rating. Customers see it. Inspectors care about it. And it can feel confusing if you don’t know how the score is worked out. This guide breaks down how FHRS scores work, what inspectors look for and the common questions small food businesses…
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Running a food business means you’re always juggling time, people and pressure. Most owners focus on cooking, cleaning and keeping customers happy. What often gets missed is the risk that comes from something very ordinary. People. One of the most common causes of food poisoning in UK catering starts with staff hygiene. It’s called Staphylococcus…
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Personal hygiene is one of the most important food safety controls in any UK food business. It’s also one of the easiest to get wrong when things are busy. This short toolbox-style guide is designed for food handlers, supervisors, managers and owners who want clear reminders they can use every day. Poor personal hygiene is…
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Keeping pests out of your food business starts with spotting the signs early. It’s not about being an expert. It’s about knowing what looks wrong and speaking up straight away. In cafés, restaurants, takeaways, food trucks and small producers, pest activity can appear quietly. A single dropping. A strange mark on a wall. One insect…
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Every food business and catering service uses chemicals. Cleaning products, sanitisers and maintenance chemicals are part of daily work in kitchens, vans, units and production spaces. When they’re used correctly, they help keep food safe. When they’re not, they can harm people and contaminate food. COSHH exists to manage those risks. It’s about protecting staff…
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Running a food business means juggling a lot. Orders, staff, stock, cleaning and customers all at once. Date marking can feel like just another task, but it’s one of the most important ones you do each day. Get it right and you protect your customers and your business. Get it wrong and the risks are…
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This training’s for food business owners, managers, supervisors and food handlers. It’s written as a toolbox talk style guide you can use in short sessions with your team or on your own. The aim is clear. Help you understand what UK food safety law means in day to day work and what enforcement officers expect…
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Food safety isn’t just about keeping things clean or following routines. Some of the most serious risks come from foods that look, smell and taste completely normal. You won’t always get a warning when something has gone wrong. One of the most dangerous examples is Clostridium botulinum. Botulism is rare in the UK, but when…
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FIFO, FEFO and Safe Storage Explained If stock rotation slips, food safety slips with it. It’s one of the most common things Environmental Health Officers pick up during inspections. Out-of-date food, poor labelling and messy fridges are all signs that stock control isn’t working. The good news is this. Stock rotation doesn’t need to be…
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If you run a café, restaurant, takeaway, food truck or small production kitchen, temperature control is one of the biggest food safety risks you deal with every day. It’s also one of the most common reasons Environmental Health Officers raise concerns. The good news is this. Once you properly understand the Temperature Danger Zone and…
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Why personal hygiene matters so much Personal hygiene is one of the biggest controls in food safety. Many cases of food poisoning don’t start with spoiled food. They start with people. Hands, hair, clothing and illness can all spread harmful germs. Once these get into food, they can cause serious illness, complaints and inspections. Common…
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Why food risk levels matter day to day Not all foods behave the same way. Some allow bacteria to grow very quickly. Others don’t support bacterial growth at all. Treating all foods the same can lead to mistakes, especially in busy environments. Most food poisoning cases come from a small number of foods that weren’t…
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Food safety often feels simple on the surface. Food looks fine. It smells fine. It tastes fine. So it must be safe. Sadly, that’s where many food businesses get caught out. The biggest risks in food safety are invisible. Bacteria and viruses can be present in food without any warning signs at all. If you…
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Physical contamination is one of the most damaging food safety risks in any kitchen. It’s the kind of problem customers spot straight away and never forget. A hair in a sandwich. A bit of plastic in a curry. A chip of glass on a plate. Even one small slip can undo years of hard work.…
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In busy kitchens, shortcuts can feel normal. You’ve got orders piling up, staff asking questions and food that needs prepping now. So when frozen meat looks like it’ll thaw quicker on the counter, it’s easy to think it’s no big deal. But this one shortcut is one of the most common food safety mistakes in…
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Salmonella is one of those words every food business has heard. It’s also one of the most common causes of food poisoning in the UK. It’s not rare. It’s not unusual. And it’s not only found in badly run kitchens. Salmonella shows up when everyday controls slip. Usually on busy days. Usually when people feel…
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If you run a café, takeaway, restaurant, food truck or small food production business, hand washing is one rule you can’t afford to get wrong. It’s simple. It’s basic. Yet it’s one of the biggest causes of food safety failures across the UK. Most food poisoning outbreaks link back to poor personal hygiene. In many…
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If you handle food, manage a kitchen or own a food business, food safety law applies to you personally. It’s not just paperwork for the owner or something that only matters on inspection day. Every person involved in preparing, storing or serving food has legal responsibilities. Whether you’re a new food handler, a supervisor or…