CATERER EATS OUT
Food safety
Pages 1 | 2 | 3 | 4 | 5 | 6 | Previous | Next No one gains from shortage of EHOsEnvironmental health officers (EHOs) are in chronic short supply. A survey conducted by the BBC earlier this week highlighted that there are now more than 700 vacancies for EHOs across the country and that nearly two-thirds of local authorities admit their environmental health departments are seriously understaffed. EHO shortage puts customers at riskLocal authorities forced to cut inspection programmes New food safety regulations
The rules have changed
Public at risk from food poisioning due to EHO shortages
Michelin-star restaurant drops chicken from the menu
British cow beef ready for return to menusBritish cow beef could be back on menus by November, according to the Meat and Livestock Commission (MLC).
Restaurants' hygiene ratings to go on netInfo to be posted "in best interest of trade and consumers" Take-away food under fire in Which? probeThe Consumer Association's Which? magazine has slammed hygiene standards at high-profile events after finding unacceptable levels of bacteria in take-away meals. School offers hygiene course for restaurantsThe Asian and Oriental School of Catering (AOSC) has launched a scheme to train more than 200 London kitchens in food and hygiene safety. Hot topicsCatererSearch automatically pulls together all of its published articles on the industry's key topics. RSPCA awards for welfare
FSA dishes out £10m for new food safety initiative
FSA sets up new incidents task force
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.
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