Category: Foodborne Illness & Bacteria

Running a catering business means keeping high-risk foods safe every day. This guide explains what they are, how to control them, and how a food safety management system helps you stay compliant. Table of Contents What are high-risk foods? High-risk foods are foods that can easily grow harmful bacteria and are ready to eat without…

If you run a UK food business, the difference between viruses and bacteria matters because the controls are not the same. Bacteria are mainly controlled through time and temperature. Viruses are mainly controlled through hand hygiene, staff illness rules, and preventing contamination after cooking. If your team treats both hazards the same way, you can…

If you run a catering business, one unwell staff member can quickly undermine your food safety management and even force closure. Here’s what you need to know to stay compliant and protect your food hygiene rating. Table of Contents Why one sick staff member matters In a busy kitchen, it’s easy to overlook mild illness.…

Struggling to manage Listeria risks in chilled foods? This guide explains practical food safety management steps and how digital food safety records can help. Table of Contents What is Listeria and why does it matter? Listeria monocytogenes is a food poisoning bacteria that behaves differently from most others. The key issue for catering businesses is…

Food poisoning can damage your reputation and food hygiene rating if it happens in your business. This guide explains the main bacteria and viruses responsible for food poisoning in the UK and how a food safety management system can help you control the risks. What causes food poisoning? Food poisoning usually happens when harmful bacteria…