-
Cooling food safely is one of those jobs that sounds simple but causes a lot of food safety problems. You cook food. You cool it. You store it. Easy, right? In reality, this step is where many food hygiene ratings drop. It’s also where food poisoning risks creep in if things aren’t done right. If…
-
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…
-
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…
-
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…
-
If you run a food business, your premises matter more than you might think. Inspectors don’t just look at your food. They look at where you prepare it, store it and serve it. Getting your food business premises requirements right can save stress, time and money. It also helps protect your food hygiene rating. This…
-
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…
-
Running a food business can feel overwhelming. There’s food safety to manage, staff to support, customers to serve and paperwork that never seems to end. When things get busy, it’s easy to feel stretched and stressed. The good news is that efficiency isn’t about working harder or cutting corners. It’s about setting things up so…
-
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…
-
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…
-
Simple Food Safety Habits That Actually Work Running a food business is rewarding, but it’s rarely calm. You’re managing customers, staff, stock, suppliers and costs, often all in the same day. Food safety sits underneath all of that. When it’s organised, you barely notice it. When it’s not, it becomes another thing on the worry…
-
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…
-
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…
-
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…
-
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…
-
Overview Sanitisers play a big part in keeping food safe. They reduce harmful bacteria on food contact surfaces. When they’re used the right way, they protect customers, staff and your business reputation. When they’re used the wrong way, they can quietly increase risk without anyone noticing. In busy kitchens, it’s easy to rush. That’s why…
-
Getting food safety right at the door When a delivery arrives, it’s easy to feel rushed. The driver’s waiting. The kitchen’s busy. You just want to get on with the day. But this moment matters more than most. Deliveries are the first real food safety check in your business. If unsafe food comes through the…
-
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…
-
Running a food business in the UK means inspections are part of the job. For many owners, they’re also one of the biggest worries. You might wonder what the inspector will ask, what they’ll look at and how one visit can affect your reputation. The good news is inspections don’t need to feel scary. With…
-
Running a kitchen is fast paced, noisy and often stressful. It’s also one of the highest risk workplaces in the UK. Burns, cuts, slips and fires can happen in seconds if controls aren’t in place. That’s why kitchen health and safety isn’t just paperwork. It’s about keeping your people safe and your business open. Whether…
-
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…
