All this week is Food Safety week – promoting the importance of good food hygiene in the home. This year the focus is on food hygiene advice for the over 60s; a group that are particularly vulnerable, especially to the perils of food poisoning that arises from failure to store and handle food correctly. As [...]
We have reached the end of the helpful hints to avoid food poisoning posts – a sad day. The final point is a reminder to take extra care when preparing food for old people, babies, pregnant women and people who are already unwell. These people are especially susceptible to food poisoning and more likely to [...]
All this week – from the 15th to the 21st of July – is Food Safety week; promoting the importance of good food hygiene in the home. This year the focus is on food hygiene advice for the over 60s; a group that are particularly vulnerable, especially to the perils of food poisoning that arises [...]
Last time we learnt that food needs to be stored properly to be safe. Whilst everything in the last post was true, there is an important principle which must be remembered at all times when storing food – the principle of drippage! Raw food – especially meat – is home to a variety of bacteria [...]
Last time we discovered the incredible fact that cooking your food properly can prevent food poisoning; but it isn’t just bad cooking that causes problems – storing your food correctly is equally important! Some foods need to be chilled or frozen – so chill or freeze them! It’s not rocket science but you’d be amazed [...]
I expect you have all had food poisoning at some time in your life. After all, millions of people in the UK alone suffer from it every year! I have had it quite a few times in the last few years, but this isn’t surprising given my tendency to rush my cooking and use just [...]
A brief history and explanation of HACCP During World War II, production process monitoring was introduced to food safely, to replace inadequate end of the pipe testing that was incapable of weeding out unexploded artillery shells. The 1960s saw the conception of the Hazard Analysis and Critical Control Points (HACCP), modernising risk assessment and food [...]