Magna FHS News



From farm to fork: Ensuring optimum on-site storage of dry, chilled and frozen food

30.10.19Last week we talked about the importance of tracking food from farm to fork; starting with the farmers, through to the distributors, and finally to the consumer. This week, we're going to look at the onsite storage of dry food, chilled foods, and frozen foods. UK legislation makes it clear that food must be stored in ways that will not cause harm to the consumer; rules about UK food storage and preparation are laid out in the Food Safety Act 1990. EU Food Hygi [...]



From farm to fork: Recording each step of a food's journey

21.10.19From a food safety perspective, the ability to trace a product from “farm to fork” is incredibly important. This allows retailers and businesses to respond rapidly to any food quality/safety incidents, thereby minimising consumer exposure to sub-standard or potentially dangerous products. Under UK legislation, all food businesses must be able to identify where their raw materials (including packaging) came from and where their products are [...]



What does HACCP mean in catering?

11.10.19You're probably already aware that HACCP involves controlling supplies and ingredients coming into a catering business and what is done with them thereafter. However, in this blog, we're going to break this down further, taking a closer look at what HACCP means in catering.

Who does it affect?

Catering businesses which will require a plan based on the Hazard Analysis and Critical Control Point (HACCP) principle includ [...]



How to write a HACCP plan

03.10.19The first thing to know about a HACCP plan is that it takes a team. There are several steps in the process, and each step should be run past another person at the very least. This is because it is easy for one person to forget about something, or miss the relevance of a certain location, let us take a look in more detail.

What is a HACCP Plan?

HACCP means Hazard Analysis Critical Control Point and it basically refers [...]



What are the four simple steps to Food Safety?

27.09.19Thousands of people are reported to have food poisoning in the UK every year; in 2018, there were large numbers of such cases. Every business or individual involved in the production, processing, handling and distribution of food is responsible for ensuring food safety.

There are four basic Food safety principles that when followed, reduce the risk of food contamination. These four steps, clean, separate, cook and chill, help exercise caution in t [...]



How to make a HACCP plan

20.09.19How to make a HACCP plan

The Hazard Analysis and Critical Control Point (HACCP) is a system that is recognised internationally, implemented to reduce safety risks in food. HACCP involves the identification and control of potential chemical, biological and physical hazards at specific points in food handling processes. It is advisable that any company dealing in the handling, processing or manufacturing of food products uses HACCP to im [...]



What is a physical Food Safety hazard?

09.09.19If you're preparing food or serving it, then it's crucial that you're aware of any potential hazards. Simple mistakes can be extremely dangerous.

A focus on food safety will keep your catering business running, risk-free. There are three potential types of food safety hazard that you'll need to watch out for - physical, chemical and biological.

What is a physical Food Safety hazard?

A physical food safety [...]



What qualifications are available in Food Safety and Hygiene?

02.09.19Food Safety and Hygiene are extremely important for an extensive range of positions in several different industries. From those working closely with food to those who sell it in retail, it is vital that workers understand the different types of food hygiene qualifications available. There are different levels of food safety training, with many diverse elements, often customised towards the industry and role in question. 




What are the 7 steps in HACCP?

29.08.19What are the 7 steps in HACCP?

Hazard Analysis and Critical Control Points (HACCP), is an internationally recognised system of identifying and managing food safety risks derived from biological, chemical and physical hazards. The government requires all food businesses such as restaurants and food manufacturers to observe food safety based on HACCP principles. Listed below are the seven steps in making a HACCP food safety plan.
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A ‘handy’ guide to food hygiene washing standards

20.08.19There are good reasons why policies and procedures linked to handwashing are so central to food hygiene.

Did you know, that your ‘mitts’ could be harbouring as many as 3200 bacteria, drawn from around 150 different species? [https://www.express.co.uk/life-style/health/760097/bacteria-germs-on-hands] Yuk, but before you take offence at that, this is researc [...]