by Julie Bowen | Sep 27, 2019
Tip of the Week What is Acrylamide and what does the new EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch...
by Julie Bowen | Sep 26, 2019
Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament. This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...
by Julie Bowen | Sep 9, 2019
Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points. HACCP is the process of looking at your food operation, from sourcing...
by Julie Bowen | Sep 2, 2019
Tip of the Week Why is meat and poultry likely to be infected with Ecoli, Campylobacter and other bacteria now more than ever before? Meat fraud and breaches of health and safety in meat processing plants are on the increase. Over the last 18 months, we have seen a...