Magna FHS News

From farm to fork: Ensuring optimum on-site storage of dry, chilled and frozen 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 [...]
Published in Blog Post

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

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 [...]
Published in Blog Post

What does HACCP mean in catering?

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. Who does it affect? Cat [...]
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How to write a HACCP plan

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 [...]
Published in Blog Post