Welcome to the Food Inspector
The food and hospitality sectors have come under increasing pressure to maintain high standards. We try to make compliance simple.
We provide a number of resources to help business operators comply with their responsibilities. The most common stumbling blocks for operators involve the documentation of procedures and provision of food safety training.
Food Safety Training Online
Level 2 Training
The Foundation or ‘Level 2’ food safety course is suitable for all food handling staff
Level 3 Training
The Intermediate or ‘Level 3’ food safety course is designed for all managers, owners and supervisors
Anyone working in retail and catering must have an awareness of food allergens.
Hands must be washed at a designated wash hand basin using clean warm running water (at a temperature of roughly 40oC). Follow the following stages: Run the water until it is hand-hot; Rinse hands thoroughly; Apply around a teaspoon full of liquid soap to the hands; Rub hands vigorously to produce a good lather; RubContinue reading “Handwashing Technique”
Acrylamide forms from naturally present substances in the food; asparagine (an amino acid) in combination with sugars. It is activated by high temperatures during cooking (particularly frying, roasting, toasting and baking). The main types of food groups that are of concern include potato, cereal and coffee based products. Potato, bread and pastry products (including biscuits,Continue reading “Acrylamide – and its significance for food safety”
Thermometers are used to monitor controls and verify that controls have taken place in accordance with expectations. There are a variety of different types of thermometer. However, it is the probe thermometer, fridge thermometers, display thermometers and infra-red thermometers that are most commonly used in catering establishments. In a minority of cases data loggers andContinue reading “Thermometers and Food Safety”
Do you need a documented food safety management procedure?
Need help with food hygiene ratings?
Follow three simple steps:
✓ Document procedures
✓ Train and instruct staff
✓ Monitor controls and review