During Covid-19 lockdown many people were not able to work including EHO’s or food safety inspectors. This has led to a huge backlog of inspections. One of my clients was just about to undergo an inspection before lockdown having carried out a lot of work to upgrade their score. They were remaining open as a […]
Many pubs may have beer sitting around that has gone off now due to the Coronavirus lock-in or is now too old to sell. There is a way of disposing of it without upsetting the water authorities and also allowing breweries to claim tax back.
We have had news that our client Lawrance’s Bakery in Evesham has received a 5 star Hygiene rating. A good story of how enthusiastic management have made is possible to go from 1 to 5 with improved due diligence, labelling and maintenance of the premises.
Disinfection can be easily achieved at home or in a businesses using bleach. The recommendation is that it’s at a minimum strength of 1000ppm. Its also more effective (and safer) when diluted.
These notes are particularly for businesses who have decided to offer home deliveries as an option during the COVID-19 pandemic. The risk of contracting coronavirus via food is said by the WHO and Virologists such as Martin D’agostino from Campden BRI to be negligible.
1. Food does not present more than a negligible risk from Coronavirus. 2. 4 minutes at 63˚C is effective at destroying coronavirus in food therefore normal cooking is effective…
It amazes me that there has been so much importance given to hand washing with regards to coronavirus. The news has been full of how and when to wash our hands. This however is basic hygiene and should be practised by everyone anyway.
Last week I went to my usual bimonthly IOSH meeting at the Worcester Bosch site and our presentation about PPE included products with Eco Best Technology (EBT) from SHOWA.
The question is do you wear a ring? This week another person I know lost a finger due to wearing a ring. All of them men. Three in total. This is supposedly a rare occurrence.
The government have now brought in legislation requiring food businesses to consider Acrylamide in their Food Safety Management Systems and reduce it where practical.