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 […]
ETI will be exhibiting at the following exhibitions in 2018. If you are attending pop along to see us and get the latest info on our new products! Exhibition Stand 2018 Dates Location Website HCA (WOS) TBC 23/02 Westerwood Hotel, Glasgow Hotelympia 3330 05/03 – 08-03 Excel, London HCA 69 12/04 – 13/04 Celtic Manor, […]
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 […]
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.
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 […]
To kill the pathogens that can cause food poisoning, foods need to be cooked to a high enough temperature, and either to be kept hot until served for eating, or to be rapidly cooled and refrigerated. This is because, although thorough cooking kills most bacteria, spores of some can survive this cooking. These spores do […]