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Articles 51 to 100 of 353
Stick blender from Robot Coupe
A stick blender can be a useful bit of kit for bartenders. It can crush ice, blend, whisk and purèe. But bartenders need smaller models, so Robot.... more
(28 April 2005 18:20)
Sandwich wedge from Tri-Star
Food packaging provider Tri-Star has unveiled a new biodegradable and biocompostible sandwich wedge for food manufacturers and retailers. It's an.... more
(28 April 2005 18:07)
Preparing a business plan
The catalyst for preparing a firm’s first business plan is often the need to present a business proposal to a bank. While a well-drafted business.... more
(28 April 2005 17:35)
Tackling grievances and disputes
How do you handle an employee who has a grievance? What is the best way to deal with the problem? And how can you take steps to avoid them? Find out.... more
(28 April 2005 17:23)
National minimum wage
Since the Government introduced the National Minimum Wage Act in 1998 most workers have been entitled to a wage equivalent to, or higher than, the.... more
(28 April 2005 17:17)
All about food preparation equipment
Food preparation equipment is the important stage between fresh food coming into the kitchen and being made ready for either cooking or direct.... more
(28 April 2005 17:11)
Fixed-term employees
Employees on fixed-term contracts can no longer be treated less-favourably than permanent employees. The Fixed-term Employees (Prevention of.... more
(28 April 2005 16:43)
Writing a job description
A well-written job description can help you find the employees you need, and let the ones you already have understand exactly what they have to do... more
(28 April 2005 16:34)
How to hold a job interview
Once you've decided who should come in for a job interview, what are the points to remember before they arrive ? more
(28 April 2005 16:31)
Employing your spouse
If you are in business on your own account, have you considered the tax advantages of employing your spouse? If you already do this, are you avoiding.... more
(28 April 2005 16:27)
Disabled access
The Disability Discrimination Act makes it unlawful for providers of goods, facilities or services to discriminate against members of the public on.... more
(28 April 2005 12:01)
Data protection
Any business that stores or processes personal information has to comply with the Data Protection Act. more
(28 April 2005 11:45)
Court will review licensing policies
A full judicial review of the licensing policies of Gloucester and Canterbury city councils has been given the go-ahead by the High Court. more
(28 April 2005 10:30)
Hazardous foods
Some foods are more susceptible than others to the growth of the bacteria, toxins and viruses that can cause food poisoning.
more
(28 April 2005 00:00)
Personal hygiene
People are significant contributors and sources of bacteria, viruses and toxins that contaminate food, whether directly or indirectly. more
(28 April 2005 00:00)
Pest control
Rodents, insects and birds are commonly considered food pests. more
(28 April 2005 00:00)
Premises and equipment
The legal requirements concerning food premises and equipment are set out in the Food Safety (General Food Hygiene) Regulations 1995.
more
(28 April 2005 00:00)
Cleaning
The Food Safety (General Food Hygiene) Regulations 1995 say that a proprietor of a food business must make sure that all stages of food preparation.... more
(28 April 2005 00:00)
Due diligence
The due diligence defence is available to anybody accused of a breach of food safety regulations. more
(28 April 2005 00:00)
Food contamination
If a catering business is looking for guidelines in preventing food contamination, it should begin with the Food Safety (General Food Hygiene).... more
(28 April 2005 00:00)
Food poisoning
Food poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins, known collectively as "pathogenic micro-organisms"..... more
(28 April 2005 00:00)
HACCP
HACCP (Hazard Analysis Critical Control Points) is a tool for minimising risks within a food safety management system.
more
(28 April 2005 00:00)
Hygiene training
Anyone running a catering business has a legal obligation to train their staff in the basics of food hygiene. This obligation is detailed in the Food.... more
(28 April 2005 00:00)
Temperature control
Food which is susceptible to the bacteria, toxins and viruses that can cause food poisoning needs to be stored at the correct temperature.
more
(28 April 2005 00:00)
Accident reporting
Employers in the hotel and catering industry have a duty to report and record certain details regarding accidents. more
(28 April 2005 00:00)
Chemical safety
Employers have a general duty to ensure the health and safety and welfare at work of all their employees, so far as is reasonably practicable.
more
(28 April 2005 00:00)
Fire prevention
The obligations of employers in respect of fire prevention are laid down in the Management of Health and Safety at Work Regulations 1999.
more
(28 April 2005 00:00)
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