In short: Supplier substitutions are a normal response to shortages and price shocks, but they test whether a food business has working change control or only the appearance of it.…

For most food safety leads, food hygiene standards drift doesn’t arrive as a headline event. It shows up quietly — in the temperature check that used to happen at the…

Manual handling injuries in food operations continue despite risk assessments, training and handling aids being in place. Improving technique helps, but it does not control risk when the work itself…

Cooking is complicated. Decisions need to be made quickly. Whether preparing food for paying customers or family and friends, you’re always up against a ticking clock. But no matter the…

How much time would you spend making a sandwich from scratch? One man apparently spent six months (around £1,200) doing just that. The reason it took so long? He really…

Every food business, whether a small café or a large manufacturer, is legally required to prove that the food it produces is safe to eat. A Food Safety Management System…

Most UK people trust food manufacturers and restaurants to meet food safety standards. Faith in takeaways is also generally high, although not quite to the level of sit-in establishments. But…

All food businesses and providers should know about these four types of food contamination. Contaminated food causes misery to whoever consumes it and can lead to hefty fines and irreparable…