by Pat Adams | Feb 26, 2024
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for – Part 2 Compliance with Structural Requirements Compliance with Structural Requirements The condition of the structure of the premises including cleanliness, layout,...
by Julie Bowen | Feb 18, 2024
Tip of the Week A kitchen inspection covers three main areas:– Compliance with Food Hygiene and Safety Procedures Compliance with Structural Requirements Confidence in Management The first area is Compliance with Food Hygiene and Safety Procedures. This covers the...
by Julie Bowen | Feb 12, 2024
Tip of the Week Quick reminder of the Acrylamide Regulations What is Acrylamide and what does the Acrylamide legislation 2017 mean to your kitchen practices? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods...
by Julie Bowen | Feb 4, 2024
Tip of the Week Foods with a USE BY day within 3 days – Use Coloured Day Dot. The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label Manufactured Packaged Foods All packaged foods are labelled with the...
