Food standards. Food safety training.

 The FSA Food standards agency has launched a new campaign that reminds people to wash raw vegetables. This can help reduce the risk of food poisoning. The campaign is because of a E.coli outbreak that has contamnited our soil.

The campaign messages include:

• always wash hands thoroughly before and after handling raw food, including vegetables
• keep raw foods, including vegetables, separate from ready-to-eat foods
• use different chopping boards, knives and utensils for raw and ready-to-eat foods, or wash thoroughly in between preparing different foods
• unless packaging around vegetables says ‘ready-to-eat’ you must wash, peel or cook them before consuming

If you work with food, you have to strongly understand food safety. You can check out different food courses here: http://www.blaketraining.co.uk/food-courses

Food Allergies- Food hygiene

Food Allergies

Although this is not strictly a food poisoning problem, some foods can cause life threatening reactions. 

Many common allergies from foods are:
 
 • Shellfish
• Peanuts
• Nut Products
• Sesame seeds
• Milk
• Soya
• Fish


Are known to cause allergic reactions. It is estimated that 1-2% of the UK adult population suffer from a food allergy and this figure is even higher for children.

If you would like a food hygiene and food safety course then please visit: 


 http://www.blaketraining.co.uk/

Food poisoning, prevent it: Food hygiene course.

 Food poisoning affects loads of people each year. It is a serious thing.

• Cases since 1980 are 10 times greater.
• You can be prosecuted if you are found responsible
• In the UK, each 30 seconds someone gets food poisoning.

 If you work with food, and have not taken a food hygiene course yet, please visit: http://www.blaketraining.co.uk/

Food contamination: Food hygiene

 Food contamination is when something harful or objectionable is found in food. Contamination can result in illness, injury and can be very dangerous. 

Physical:
Physical contamination includes things like foreign bodies. Some are unpleasant, some are dangerous.

• Cigarette ends
• Flies and insects
• Nuts, bolts metal
• Glass
• Jewellery

 If you would like food hygiene course information please visit:
 http://www.blaketraining.co.uk/food-courses

Chilling: food hygien and safety

Chilling

 If food is chilled it can help stop harmfull bacteria. If its not put to the right tempreture, this harmfull bacteria can start growing. Food with a "used  by" date, cooked things and ready to eat food should be chilled. This would include things like salads and desserts.
You should not leave those foods in room termperature for too long. Make sure:

• You check chilled food as soon as its delivered. 
• Put food that should be chilled in the frigde as soon as possible
• Keep chilled food out of the fridge for the shortest time you can
• Regularly check your fridges temperatures

If you would like some health and safety training courses and food courses please visit: 

First aid training: Food course

 If you serve food it is so important that your food is safe to eat. Food hygiene helps prevent food poisoning and protects your reputation with your customers.

The 4 main things to remember for good hygiene are the 4Cs:

• Cleaning
• Cooking
• Chilling
• Cross-contamination

If you are thinking of working with food in the catering business and would like a food course then check out: http://www.blaketraining.co.uk/