Food Hygiene

Good manufacturing practice requires food processing plants to maintain machinery and equipment. Learn how to achieve this via preventative maintenance.

Avoiding cross-contamination in the kitchen is an essential aspect of food hygiene. Our guide outlines the best safety practices.

Looking for some simple catering tips to save you time, money and stress? We’ve collated six of the best ideas to help streamline your event.

Our shellfish safety guide explains the best practices to follow when cooking and serving mussels, oysters and clams to the public.

We often find ourselves quoting food safety ‘facts’, but is there any truth behind them? Here, we’ve outlined the most common food safety myths.

Working a busy shift in hospitality & catering can mean kitchen hazards are overlooked. We’ve outlined the most common hazards & how to prevent them.

Less than thoroughly cooked burgers are a rising trend. Follow our food safety advice for serving medium cooked burgers in your establishment.

Knowing the best way to store vegetables & fruit for optimum freshness can be confusing. Our guide outlines some handy tips to help prolong shelf life.

How can you appeal a food hygiene rating if you feel it’s unjust? Your rating can have a huge impact on your business, so make sure it’s fair.

There have been many changes in eating habits over the years when comparing our diets to that of our grandparents. Who comes out healthiest? You decide.

There are 14 common food allergens; 8 of which are responsible for almost all allergic reactions. Our guide examines these to aid your understanding.

We see Use By and Best Before on most packaged foods – but what do they mean for food hygiene, and what is the difference? Find out here.

We have collated a list of the essential focus points and food hygiene rules for food handlers, as a starting point for your food safety training.

Our free food hygiene worksheets are designed to educate & test children on the importance of food safety & hygiene in the kitchen. Suitable for ages 5-13.

Do you leave open tin cans in your fridge? Can this cause food poisoning? Get your answers here.

As a HACCP training provider, we’re commonly asked about HACCP queries. We’ve collated 28 of your HACCP FAQs in our handy guide.