Raw milk may sound like an interesting food trend to try, but is it safe?
It was recently reported that six people had fallen ill after buying and drinking raw milk from a farm in Cumbria.
Sales of the product, from the Low Sizergh Barn Farm in Kendal, have now been suspended while the local council and Food Standards Agency (FSA) investigates what happened. Read full article from here:
The regulations will not force takeaway firms to print their actual rating on their leaflets but they will need to print a bilingual statement pointing to a website where it can be found. Wales became the first part of the UK in 2013 to force food businesses like restaurants and takeaways to display ratings on their premises.
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Recent court decisions applying the Sentencing Council Definitive Guideline for Health and Safety Offences, Corporate Manslaughter and Food Safety and Hygiene Offences, in force on 1 February 2016, have highlighted that health and safety offences are concerned with failures to manage risks to health and safety and do not require proof that the offence caused any actual harm. Read full article from here:
Why should businesses invest in health and safety? I firmly believe that it is to ensure that employees and anyone affected by the business’ activities finish the working day in the same (if not better) state of health as when they arrived.
As well as health and wellbeing, other positive reasons to invest in health and safety include minimising disruption and cost to the business of having staff off sick, a culture where people feel valued, lower insurance premiums, protecting the hard earned reputation of the business and of course compliance with the law. Read full article from here:
A batch of blue cheese has been recalled after it is believed to be behind a recent outbreak of E.coli in the UK.
Sixteen people have fallen ill with the bug which has been linked to eating the cheese made from unpasteurised milk. Read full account from here:
The change to EU law centres on the ‘gluten free’ and ‘very low gluten’ labels currently in use. Under the new rules manufacturers and caterers will no longer be able to use the phrase ‘no gluten-containing ingredients’ (NGCI) from July. ‘Gluten free’ and ‘very low gluten’ labelling rules will remain unchanged. Read full article from here:
A 22 year old employee was helping to clear up a fallen stack of frozen fish boxes in one of the cold store areas when there was another fall of stock which struck him. He received multiple and severe injuries which proved fatal.
Safe stacking of stock is a cross-industry necessity and can often be overlooked when considering safe systems of work. Duty holders need to ensure that they are stacking safely and that they have a plan for dealing with any unforeseen circumstances such as a fall of stock. Read full account from here:
Following the recent jail sentence of a business owner following can a food business afford not to train their staff?
In addition to that, can any food business afford not to fully comply with the Food Information Regulations 2014?
We offer the CIEH Level 2 Award in Food Allergen Awareness and further services to assist you in complying with the new allergen regulations. Contact us today for further information.
The conviction of 'reckless' restaurant owner Mohammed Zaman, owner of the Indian Garden restaurant in Easingwold, for manslaughter by gross negligence shows that restaurants cannot afford to gamble with people's lives by ignoring allergy regulations, said the CIEH this week. Read full article from here:
From 13th December 2016 most pre-packed foods must have nutritional information on its packaging. The format and minimum information required can be found in the Regulation (EC) No 1169/2011 on the provision of food information to consumers.
Considering it takes time to reprint labels and get the necessary information for your products, it is good practice to begin the process now if you have not done so already.
Do you require help? We can assist you. Contact us today!