The food supply chain, from producer to plate is a critical part of any hospitality business and in particular to help ensure customers with food allergies are safe.
How quickly do we forget what we have learned, and what are the consequences for food hygiene training.
Food Hygiene Rating gives an indication of food safety standards for a business.
A food thermometer provides an easy and accurate way to be sure that food is cooked adequately to be safe.
Lisa Ackerley and Sterling Crew discuss how to get cooling foods right.
Sterling Crew interviews Saasha Celestial-One, co-founder of Olio. They discuss the importance of food safety and how high standards can be achieved. https://youtu.be/OdQF4vGRL9w
Dr Lisa Ackerley discusses how to avoid holiday infections.
Thirsty Traveller: Why That Poolside Gin & Tonic Might Not Be So Refreshing You’ve just landed in a hot, exotic country. The sun’s blazing, your flip-flops are on, and you’ve collapsed by the pool. What could be better than a crisp gin and tonic or rum and cola to kick off your holiday? Well… in
Targeted hygiene is all about taking action to reduce risk of infection when and where it is needed.
When children share their gym kit rather than get a detention for forgetting it, they may be sharing more than they bargained for.
