Food Safety Archives - Food Safe System

Why your Environmental Health Officer wants you to go digital

Why your Environmental Health Officer wants you to go digital As a good business, under European legislation, you are legally required to have in place a documented food safety, or HACCP policy.While the vast majority of establishments just print off and use the standard pages from the Food Standards Agency website, it is entirely up to the business itself as to what method they use as long as they can show a completed and reliable record of food safety [...]

2020-01-19T18:22:37+00:00By FoodSafeSystem|Environmental Health, Food Safety, Going Digital, HACCP, Refrigeration, Technology|

Your freezer has failed, now what?

For commercial kitchens a freezer breakdown can have severe consequences affecting both customer service and profits. Stock contained within the broken freezer must be assessed for safety and disposed of if unsafe to eat. But how can you tell what should be thrown away, and what can be reused? If you know that the refrigeration has only just failed, eg: a loss of power or you are onsite at the time of failure, you can follow these steps to help [...]

2020-01-19T19:14:30+00:00By FoodSafeSystem|Food Hygiene, Food Safety, Refrigeration|

Commercial Kitchen Cleaning Checklist

Having a commercial kitchen cleaning checklist is useful because it helps you stay organised and keep on top of food safety guidelines. When it comes to running a commercial kitchen, cleanliness is a top priority. Your customers not only appreciate a clean kitchen, but the law requires it. Whether you run a small restaurant, residential home, large hotel or global fast food chains, all kitchens must follow foodservice and health regulations. So what's essential to keep your kitchen [...]

2020-01-29T15:09:19+00:00By FoodSafeSystem|Environmental Health, Food Hygiene, Food Safety, HACCP, Information|

Acrylamide and Food Safety

What is HACCP Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such [...]

2019-11-10T10:27:56+00:00By FoodSafeSystem|Food Safety|

Are you starting a food business?

Are your staff washing their hands? It's exciting times ahead for your food business. You have the perfect location, menus are being developed and you have a great team, now time for the part everyone dreads. Time to get in touch with your local authority! Contact your local authority regarding your food business Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food [...]

2019-11-10T12:01:54+00:00By FoodSafeSystem|Environmental Health, Food Hygiene, Food Safety|