DEC
13
Recording each step food passes through from Farm to Fork: Recording of Wasted Foods
The recording of wasted food is as vital to the good management of your commercial kitchen’s food safety policies as the recording of fresh and frozen incoming ingredients is. Keeping a record of food waste is also a fast and certain way to pinpoint errors or flaws within your kitchen work-flow system. There are several steps where food waste must be accounted for:
Food must always be checked before it is signed for. Any food that is not of a su [...]
Consumers in the UK deserve the best possible food safety standards from all suppliers in the food chain. However, up to one million consumers do suffer food-borne illnesses each year 
The safety of the food customers purchase in stores or eat in restaurants is absolutely vital; which means all growers, suppliers, and food outlets need to be conscious about food safety and required legislation. Temperature control can be a tricky aspect of cooking any food if you aren't familiar with how it should be done. Cooking foods and cooling foods is easy once you know how - but until then, food safety could become compromised if you do things wro [...] 
This latest blog post in our 'From Farm to Fork' series is focused on explaining the important pieces of information that you should know when freezing or reheating foods. Read on to discover what foods can and can't be frozen, the guidelines surrounding reheating food, and if there is any legislation in place regarding the freezing and reheating of food.
Last 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 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 [...] 
You'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.
The 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.
Thousands 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.
How to make a HACCP plan
