Salmonella is a bacteria that lives inside the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods such as vegetables, shellfish and fruit can also become contaminated if they come into contact with manure in the soil or sewage in the water.
Salmonella is very easy to transfer, therefore if raw and cooked foods are stored together the risk of spreading the bacteria is highly increased. Other animals such as reptiles can also carry the bacteria and occasionally even dogs, cats and rodents.
Salmonella can be spread from person to person by poor hygiene, by failing to wash your hands properly after going to the toilet, or after handling contaminated food.
Did you know that each household in the UK throws away approximately £470 worth of food a year? That amounts to 7 million tonnes of food and drink that is wasted, the majority of which could have been safely consumed. The majority of food thrown away is because there was too much prepared or it […]
Did you know that incorrect water temperature is a key risk factor for legionella growth. Legionella growth can of course lead to Legionnaires Disease. If you are an employer or person in control of a premises then you must organise a risk assessment from exposure to legionella. Here are some key facts about Legionnaires Disease, what to expect and how to prevent it…
The Approved Code of Practice (ACOP) Legionnaires’ Disease
Issued by the Government’s Health and Safety Executive (HSE) this code significantly extends the scope of its guidance on control of legionella bacteria in water. The code applies to all hot and cold water systems in the workplace regardless of their capacity, i.e. the lower limit of 300 litres previously used to exclude domestic systems, no longer applies. Whilst domestic systems may represent a risk, the code only applies to a risk arising from a work activity. This means that all employers, who manage premises with hot/cold water systems and/or wet cooling systems, have a legal responsibility to identify any risk of contamination and to prevent or control it. These records have to be kept for a minimum of five years. Read more
Creating a HACCP plan is a crucial part of running any business involving food, whether you’re a restaurant, catering company, nursing home, hospital or factory. HACCP stands for: Hazard Analysis Critical Control Point. It is a system that helps food business operators assess how they handle their food and implement procedures to ensure it is safe to eat.
The HACCP identifies specific hazards and measures for their control or prevention. These measures need to be explicitly clear with how they are put into place and which people are responsible for this within the business. Detailing what instruments you will use to measure these control points will help your HACCP plan greatly.
There are 7 principles of HACCP to ensure your business is being safe and correct in all aspects of food production and processing.
Hazard Analysis: Evaluate your entire process from your supplier’s delivery to final output. You will need to assess the places where chemical, biological or physical hazards can occur.
Did you know that Worthing based company Electronic Temperature Instruments Ltd. use Biomaster Technology to reduce bacterial growth on all of their UK manufactured instruments?
Silver contains antimicrobial additives – this has been known since the time of the Pharaohs. Silver has been used for thousands of years to help prevent the growth of bacteria without the high toxicity associated with other metals. In medieval France they plated entire hospital wards in Silver to help heal and protect patients from any harmful bacteria.
However in today’s society we use silver a little bit differently. For example you will find it in topical gels to treat serious burns and in coated dressings to aid wound healing. In 2000, Biomaster pioneered the use of silver based antibacterial additives and is now the recognised leader in antibacterial additive technology. Biomaster antimicrobial technology is incorporated in the majority ETI products during the manufacturing process, ensuring lifelong protection against the risk of bacterial cross contamination. As well as being harmful to health, outbreaks of food poisoning can damage brands, and the reputation of stores, food producers and restaurants. Read more
Pork loin is a hugely underrated cut of pork which I think is where a lot of people think this cut is dry and tough, but this is only where it’s a lean cut of pork but if cooked properly is juicy and tender and using a meat thermometer helps you achieve this consistently. To […]
There are a number of reasons why the use of a Thermometer during cooking is not only a good idea but good, sensible practice. Cooking to a temperature that kills harmful bacteria is fairly obvious. There are thousands of food poisoning cases each year, involving millions of hours of lost time and unfortunately, many deaths. […]
A thermometer without traceable calibration to National Standards is like a Clock without the Pips. Does a thermometer being used at John O’Groats agree with one being used at Land’s End? We all buy thermometers without calibration and assume that the manufacturer has been conscientious enough to supply an accurate instrument. The only way of […]
For many years Rare Burgers have been the subject of much debate. Is colour a good indicator? What contamination risks are there? Are rare burgers safe to eat? The main cause of controversy is the fact that burgers are minced and during burger manufacture it is not only the outside of the meat that […]
Bed & Breakfast is fast becoming the most popular way to enjoy the most relaxed way of seeing this wonderful country of ours. Yet many do not appreciate the hidden dangers that are associated with providing accommodation. Temperature monitoring and control can make a huge difference to the comfort and well-being of the […]