Food preparation

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New food safety regulations

CHOT 101105 pg58Harriet Simmons, from risk management specialist the National Britannia Group, explains the new food safety regulations coming into force in January
Posted: 10 November 2005 | 00:00

The rules have changed

chef preparing fishMore stringent European laws on food safety and kitchen hygiene are coming into effect soon, along with new powers for the authorities to close down kitchens on the spot. Geoff Ward explains the new bureaucracy
Posted: 10 November 2005 | 00:00

Public at risk from food poisioning due to EHO shortages

kitchenAn acute shortage of environmental health officers (EHOs) is putting the public at risk from food poisoning in restaurants and other catering outlets.
Posted: 07 November 2005 | 16:05

Outdated kitchen equipment holds back much-needed school meal improvements publicised by Jamie Oliver

Jamie Oliver in school kitchen Jamie Oliver’s much publicised campaign put the need to improve school meals firmly in the spotlight. But the poor state of much of the kitchen equipment revealed in Caterer’s exclusive survey means moving away from a price-driven service and persuading authorities to stump up even more cash. Kirstie Redford reports
Posted: 21 September 2005 | 17:37

Jamie's dinners now served at almost all Greenwich schools

Jamie Oliver in school kitchenFreshly-cooked meals developed by Jamie Oliver are now being served at nearly all of the 80 schools in Greenwich that use the council’s in-house catering service.
Posted: 19 July 2005 | 12:24

RSPCA awards for welfare

kitchenRestaurants and fast-food outlets using products that guarantee the welfare of animals are to be recognised by a new set of awards from the RSPCA.
Posted: 21 June 2005 | 10:58

A buyer's guide to prime cooking equipment

OvenThe Catering Equipment Suppliers Association (CESA) has drawn up the following basic explanation of the main cooking equipment in a professional kitchen.
Posted: 01 June 2005 | 15:47

All about combi-ovens

A combi-oven combines several cooking functions in one piece of kitchen equipment and the shortening of the description “combination” is how a combi-oven gets its name. The combi-oven uses dry heat - either still or fan-driven - and steam, which is injected into the oven when the food being cooked needs it.
Posted: 03 May 2005 | 10:26

What the weekend papers say

A round-up of the weekend's news affecting the hospitality industry...
Posted: 03 May 2005 | 10:16

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 service into the restaurant.
Posted: 28 April 2005 | 17:11

Hazardous foods

Some foods are more susceptible than others to the growth of the bacteria, toxins and viruses that can cause food poisoning.
Posted: 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.
Posted: 28 April 2005 | 00:00

Pest control

Rodents, insects and birds are commonly considered food pests.
Posted: 28 April 2005 | 00:00

Due diligence

The due diligence defence is available to anybody accused of a breach of food safety regulations.
Posted: 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) Regulations 1995.
Posted: 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".
Posted: 28 April 2005 | 00:00

HACCP

HACCP (Hazard Analysis Critical Control Points) is a tool for minimising risks within a food safety management system.
Posted: 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 Safety (General Food Hygiene) Regulations 1995.
Posted: 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.
Posted: 28 April 2005 | 00:00

Head/Executive chef

This person is responsible for all aspects of the kitchen.
Posted: 27 April 2005 | 17:08

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6th July 2008