A local authority environmental health officer has informed you that if food is prepared on your site, you must follow the Food Standards Agency (FSA) guide: Safer Food Better Business. If this is
really the case, what does it involve?
Published 09.11.2009
You’ve been informed that there’s a requirement buried in health and safety legislation which requires all workplaces to have a fridge. Is this really the case, or have you been misinformed?
Published 29.03.2010
You have a small staff canteen with a part-time catering person employed. You’ve heard about new food legislation and are concerned that they aren’t prepared. Do the new laws apply, and if so, what
should be your response?
Published 30.01.2006
In a seminar for environmental health professionals held in early April 2020, the sector’s strategy on food safety enforcement was revealed. What can you expect from inspectors at this time?
Published 27.04.2020
You sent your catering staff on a basic food hygiene course, but you’re not sure if it’s still valid thanks to changes in food legislation. Does their training meet the new standards and if not, what
do they need to do?
Published 10.04.2006
The Food Standards Agency has proposed changes so that unsafe food products can be withdrawn from the market in an efficient manner. How could you be affected?
Published 14.02.2019
Your role involves overseeing a small catering operation and you’re concerned that it seems unclean. The manager says that what you’re seeing is normal for a busy kitchen, but should you trust your
instinct?
Published 28.02.2018
If you prepare, sell or serve food or drinks on your premises, you need to ensure that basic food hygiene standards are met and maintained. To set out your position on food safety, why not use our
new policy?
Published 12.10.2010
A pub chef has received a suspended prison sentence after admitting food safety mistakes which caused the death of one elderly diner and led to many others getting sick. What happened?
Published 04.01.2022
You’ve heard that catering businesses must register their food premises and put in place a HACCP system. What does this mean and what’s the easiest way of meeting the requirements?
Published 06.06.2013