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,Continue reading “Acrylamide – and its significance for food safety”

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 andContinue reading “Thermometers and Food Safety”

Separation for Contamination Prevention and Food Safety

Separation of raw and ready-to-eat food items is necessary throughout your whole food operation (apart from the cooking stage). Where food is supplied or delivered adequate separation must be maintained; even where staff are unloading or decanting food items. Communication with delivery drivers and suppliers may be necessary to ensure that controls are maintained. Ideally,Continue reading “Separation for Contamination Prevention and Food Safety”

Date Coding – Day Dots and Shelf-life Stickers

Food items taken from their original packaging or food prepared on-site from raw materials may also pose a food safety risk if it is kept beyond its shelf-life. Date coding is used to maintain a control on the shelf-life of food items in a catering establishment. It is also used for stock rotation purposes andContinue reading “Date Coding – Day Dots and Shelf-life Stickers”

Pest Control in Catering Establishments

One of the main causes for the closure of a food business is pest infestation. Pests harbour and transfer pathogens to food and can cause damage to food stocks. Public awareness of a pest infestation can cause significant reputational damage too. All food businesses must have a system of pest management in place and proceduresContinue reading “Pest Control in Catering Establishments”

Food Preparation Equipment – Staying Food Safe

Damaged food equipment will harbour microorganisms and allow for the accumulation of dirt. Loose parts or broken elements of food equipment may cause physical contamination of food. It is therefore important that they are maintained in good condition. Plastic, in particular, can become brittle over time and become difficult to clean. Even equipment such asContinue reading “Food Preparation Equipment – Staying Food Safe”

Food Deliveries and Food Safety

Since Covid-19 more businesses have become interested in carrying out food deliveries; including the provision of hot meals. Demand for delivery services has grown massively; even traditional services such as those provided by “milk-men” have received a surge in new customers. If you are thinking of adapting your business to include food delivery and haveContinue reading “Food Deliveries and Food Safety”

How Effective is Hand Sanitizer?

There has been a great deal of interest in hand sanitizers recently; especially in relation to Covid-19. Hand sanitizers have been used in the food industry and healthcare settings for a long time and it is only really very recently that the subject has landed on the radar of the ‘great unwashed’. So what doContinue reading “How Effective is Hand Sanitizer?”