Magna FHS News



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 [...]



What should you do if food delivered is not up to the required standard?

11.08.19Ordering food for home delivery is supposed to be a treat, so what should you do if that food is not up to the required standard? The takeaway industry is booming in the UK, but not all customers know their rights if the food which is delivered is not up to scratch.

Food Regulations

Takeaway shops are regulated in exactly the same way as restaurants, with inspections and a food safety and hygiene rating being issued. [...]



Why is it important to inspect food stocks on arrival?

31.07.19Any food preparation business must take great care to ensure the safety and hygiene of both the food items and the premises in which prep takes place. There are various points when – if something goes wrong – there are higher than usual dangers of systems breaking down or processes not flowing smoothly. These are called ‘Critical Control Points’ and there should be a list of these easily at hand in any commercial kitchen. One of the first major CCPs is [...]



What level of compliance must a Food Supplier have?

24.07.19The law requires food businesses to have systems in place for identifying and responding to food safety problems with the primary aim being to protect consumer health. Part of the response may be withdrawing food from the market or even recalling food products from consumers. You must notify the Foods Standard Agency of any such interventions. Here is a summary of what level of compliance a supplier of food must have.

The General Food Law [...]



Why is approving suppliers in a food business important?

17.07.19As consumers, we are driven by primarily selfish goals when it comes to choosing where we buy our supplies from. We want to know that we are getting the best deal for ourselves, that our health will not be impacted, and that the company we buy from follows good ethical procedures. The exact same can, therefore, be applied to how we act as a business. The food industry deals with such a vast array of different suppliers that it's easy to let negligence creep in [...]



The importance of Personal Hygiene in a Commercial Kitchen

08.07.19When things go wrong in a commercial kitchen, it is seldom just because of one failing in the kitchen’s processes. Instead it tends to be a cascade of issues: up to three, four or more errors or deficiencies that accumulate into an unwanted situation. Often, somewhere in this cascade will be a mention of hygiene practices not followed or systems ignored.

For example, anyone working in a kitchen should wash their hands often: when they first walk [...]



Understanding the difference between best-before dates and use-by dates

01.07.19Food that has been stored for too long, or stored at the wrong temperature, could contain bacteria which can cause food poisoning. When it comes to food safety, it’s important to understand the difference between use-by dates and best before dates. Most food safety consultants agree that there is often confusion between the two, so it’s best for you and your colleagues to be clear on the meanings of each.

Use-by dates relate to product [...]



Why 'Use by' dates on food packaging shouldn't be ignored

25.06.19The difference between 'use by' and 'best before' dates on food packaging has long been a source of confusion for many consumers. However, from a food safety perspective, as well as from a sustainability angle, it's vital to understand the difference between the two.

'Best before' dates are found on packaging that belongs to foods that are not classified as 'high risk'. Dried or canned products and many frozen products are good examples of this. [...]