SELLING undercooked food from unhygienic premises has cost a Stockton takeaway operator more than £2,000 following an appearance at Teesside Magistrates Court today. (Photos on Flickr)
An exception reporting diary such as the SFBB diary was created by Salford University HACCP Centre as a way of allowing small food businesses to comply with HACCP principle to establish documented records. The alternative is for the business to keep records that record actions taken at every control point and critical control point. (By Anthony Bowmer of RSA Food Safety)
Impeccable food safety management is of major importance to the reputation and success of any food business, a fact which is very rarely appreciated by the “food-buying” public. But what happens when an aspect of the production, service or delivery of food does not meet the required industry standards? (by Jill Taylor)
The Food Standards Agency has published 10 short videos to help caterers produce food safely. Each video is about a minute long and covers specific food hygiene practices.
The Food Standards Agency has published two pieces of research that assessed the level of voluntary display of its food hygiene schemes in the UK.
Great news for anyone considering the hazards posed by use of dusts and glitters in their HACCP plans. The Food Standards Agency has produced guidance on the use of ‘edible’ and ‘non-toxic’ glitters and dusts with food. The Guidance is intended to apply to food prepared commercially and domestically.
 |
 |
 |
