What’s written on your egg?

Tip of the Week Eggs are classified into either Class A or Class B.  Class A is the highest grade and eggs can be sold as ‘shell eggs’. Class B eggs have usually been damaged in some way, so are broken out and pasteurised and used in manufacturing or pasteurised egg...

FSA Allergen Update

Tip of the Week The Food Standards Agency has announced that they are backing the move to update the Allergen Regulations to include mandatory full ingredient labelling for pre-packed foods for direct sale.  We knew this was coming so we have been advising our clients...

Why wash salad and fruit?

Tip of the Week Why wash salad and fruit? Last year there was an outbreak of Ecoli food poisoning in the US where over a hundred people were made very sick and a number of people died due to the illness.  The outbreak was traced back to Romaine lettuce. Ecoli and...

4 Top HACCP Points

Tip of the Week Staff Training – 4 Top HACCP Points HACCP – Hazard Analysis and Critical Control Points   HACCP is the process of looking at your food operation from sourcing your suppliers to serving the food to your customer. Identify the hazards in your...

Mice are not nice!

Tip of the Week Mice are not nice!  They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas....

Fish Food Poisoning

Tip of the Week Did you know that leaving fish to defrost in water in a sink or out in the kitchen can cause an allergic reaction even when fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning.  The symptoms of this type of food...