Having indoor plants not only makes your home look more fresh and beautiful but they also have wonderful health benefits. Plants release oxygen, help purify the air, decrease stress levels, reduce fatigue and can even help lower noise pollution. However there is just as much science involved in keeping indoor plants as there is growing […]
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 […]
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, […]
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.
According to experts, the secret to Christmas Pudding perfection is to heat it to precisely 71°C. If it gets hotter than 89°C the sugar within the fruits in the pudding start to caramelise and no matter how luxurious its ingredients, your precious pud will taste bitter. A few years ago, achieving this level of accuracy in […]
When occasionally British summer temperatures soar and the comfort of your office offers no comfort at all, many of us look to our air conditioning (A/C) for help. But when A/C doesn’t seem like it’s getting the job done, a Thermapen with air probe (231-214) might just be what you need to survive a heat […]