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.

Our Resources

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

Allergen Awareness

Anyone working in retail and catering must have an awareness of food allergens.

Handwashing Technique

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;Rub fingers between and around…

Acrylamide – and its significance for food safety

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,…

Thermometers and 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 and…

Do you need a documented food safety management procedure?

Need help with food hygiene ratings?

Contact us

Follow three simple steps:

✓ Document procedures
✓ Train and instruct staff
✓ Monitor controls and review