The Food Standards Agency guidance can be found from here:
Councils should stop ‘box type’ recycling/rubbish collections on health and safety grounds, according to new research. The study identified lower back, shoulder, neck and upper spine as areas of the body where self-reported pain by waste collection workers was highest. Read full article from:
The food hygiene rating system has been around for a few years now and has gained a lot of publicity. All you need to do is check the local papers and see that its becoming increasing popular for social media to publicise food businesses that have a poor “food hygiene rating”.
So why do so many food businesses still have a poor food hygiene rating? Could it be ignorance, can’t be bothered as long as sales continues or a total disregard to legal requirements?
The impact of a poor food hygiene rating includes; poor business reputation, increase risk of prosecution, increase risk of customer complaints etc.
Advantages of having and maintaining a good food hygiene rating includes; good business reputation/ publicity, better sales, less customer complaints, shows that management is committed to good food hygiene practices etc.
Are you a food business owner? As a business you should ensure that obtaining and maintaining a good food hygiene rating is a priority.
There are resources available to help you keep on top. This can be either through your local Environmental Health department or by engaging a food safety consultant.
Following the tragic deaths of five teenagers in an ‘escape room’ fire in Poland at the weekend, SHP investigates what the UK escape room industry is doing to keep players safe. Read full article from here:
Leading scientists and a cross-party group of politicians are calling for chemicals called nitrites to be removed from processed meats like bacon. Read full article from here:
A milk-free donor kebab was requested and then sent to an analyst. “It was found to contain 120mg of milk protein and it was concluded that rendered the food unsafe.” Tests carried out following the second visit and purchase found the lamb meat contained 5.7mg of milk. Trading Standards officers found there was no allergen training in place and no signs displaying allergy information. Full article from here
Stakeholder views on the proposed amendments to the guidance document on the control of E. coli O157 and cross-contamination required. Deadline 21st December 2018, from here
The HSE’s investigation into the incident on 28 November 2015 found the company failed to ensure agency workers had been suitably inducted before being allowed to work in an area where forklift trucks were operating. The investigation also found the company had failed to explain the measures designed to keep pedestrians and fork lift trucks separated to its workers Full article from here
New draft guidelines, written by the Food Standards Agency, Defra Labelling and the sustainability charity Wrap, say that shops should remove use by dates from products unless there is a risk of food poisoning, instead just stating a best before. Read full article from here
From nigiri to temaki, sushi has boomed in popularity in the west, but now doctors are warning of a less appetising trend: a rise in parasitic infections.
A team of doctors from Portugal raised concerns after a 32-year old man was admitted to hospital complaining of pain in his abdomen just below his ribs, vomiting and had a slight fever, all of which had lasted for a week. Read full article from here: