FEB
07
What is HACCP Level 3 Training?
Hazard Analysis and Critical Control Points (HACCP) is a seven-step food management system that needs to be implemented by businesses who work in the food industries. All managers or supervisors need to be part of the HACCP planning process, so that all members of staff are implementing safe food standards. One way to ensure that you have the correct knowledge and skills to train your staff and to fully understand the HACCP management system is by undertaking [...]
HACCP planning (Hazard Analysis and Critical Control Point) is a key part of food safety measures in any establishment where foodstuffs or ingredients are handled. HACCP is a systems-based approach which breaks the complex process of risk identification into straight-forward, implementable steps. If your business involves food, you need to have a HACCP plan in place. Read on to discover the main stages involved in successful HACCP planning:
Food safety regulations need to be strictly adhered to if you work in this industry. You may have come across the term due diligence with regards to food safety, but what does this mean exactly?
When people are asked about food safety protocols, they usually think about food storage or cooking procedures. While these are crucial aspects of ensuring that food services are provided safely and effectively, there is also a range of manufacturing procedures that are just as important. One of these procedures is known as CIP, or Cleaning in Place, and it is an essential element of food preparation.
Whether your business is focused on providing packaged foods for distribution, or serves customers directly in a dining venue, it's crucial that you take all of the necessary steps to ensure that you maintain a high level of food safety. 
With any business, safety is of paramount importance for your workers and patrons – and nowhere is this truer than the food service industry. One of the tools that can prove indispensable for caterers of all types is the HACCP flow chart, which allows your food safety team to develop and organise their processing procedures from the moment food enters the premises until it is sold in a timely manner. 
Why is monitoring important in Food Safety?
Pret A Manger have confirmed another person has died after consuming a sandwich bought from one of their stores and then suffering an allergic reaction. A 42 year old Celia Marsh has been named as the victim. A sandwich that was advertised as guaranteed to contain dairy free yoghurt was found to contain dairy protein. Pret are also facing a lot of scrutiny over the detah of a 15 year old Natasha Ednan Laperouse, who also suffered an aller [...]