CATERER EATS OUT
Food safety
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next Hazardous foodsSome foods are more susceptible than others to the growth of the bacteria, toxins and viruses that can cause food poisoning.
Premises and equipmentThe legal requirements concerning food premises and equipment are set out in the Food Safety (General Food Hygiene) Regulations 1995.
CleaningThe Food Safety (General Food Hygiene) Regulations 1995 say that a proprietor of a food business must make sure that all stages of food preparation and sale are carried out in a hygienic way.
Food contaminationIf a catering business is looking for guidelines in preventing food contamination, it should begin with the Food Safety (General Food Hygiene) Regulations 1995. Food poisoningFood poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins, known collectively as "pathogenic micro-organisms".
HACCPHACCP (Hazard Analysis Critical Control Points) is a tool for minimising risks within a food safety management system.
Hygiene trainingAnyone 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 Safety (General Food Hygiene) Regulations 1995.
Temperature controlFood which is susceptible to the bacteria, toxins and viruses that can cause food poisoning needs to be stored at the correct temperature.
Fire preventionThe obligations of employers in respect of fire prevention are laid down in the Management of Health and Safety at Work Regulations 1999.
Salmonella eggs cost Chapter One £3,000Michelin-starred Chapter One restaurant in Bromley, Kent, has been fined £3,000 for giving 15 customers salmonella poisoning. Crisis cools on Sudan 1When an illegal dye gets into the food chain, consumers should take fright, but operators claim that fallout from the recent Sudan 1 contamination scare is greatly exaggerated. Emily Manson reports Westminster City Council fines the Duke of York £25,000The Duke of York pub in London has been fined £25,000 by Westminster City Council after environmental health inspectors discovered large infestations of mice and cockroaches. McDonald's and Whitbread remove Sudan 1 productsThe Sudan 1 food dye scare has spread from the supermarket to the restaurant and catering sector. What the weekend papers sayA round-up of the weekend's news affecting hospitality... Caterers warned to check Worcester SauceCaterers and bartenders have been warned to check at least two products that could contain the illegal dye Sudan 1, which has been linked to causing cancer. FSA issues warning over eggs from SpainCaterers should take extreme care when using Spanish eggs to avoid giving their customers salmonella enteriditis, warns the Food Standards Agency (FSA). Call for ban on Spanish eggs over salmonella fearsThe Government and the European Commission have been criticised for failing to take action to ban Spanish eggs, which have been linked to a number of salmonella outbreaks in the past two years. Lettuce blamed for salmonella outbreakFast-food and take-away outlets are being blamed for contributing to an outbreak of salmonella food poisoning across the north of England and the Midlands. Fair or fowl?
Judge slams 'filthy' restaurant kitchenA Chinese restaurant in Brighton has been fined £14,000 after cockroaches were found in the kitchen. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | Previous | Next |
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