Alimenti Blog
Welcome to the blog and updates from Louise . I hope that you enjoy reading it.
There will also be a series of articles and posts on the website which I will be reviewing regularly. The blog archive is here. If you would like to connect with me on LinkedIn, my profile is here. Let’s start a conversation.
May 2020
May saw the launch of the Coronavirus resource hub, the hub is intended to act as a central repository for the information that is published by Alimenti and other reputable sources, such as the UK Government.
March 2020
March is indeed marching forward. I am writing this as the UK Government has told the country to stay at home unless you are travelling for one of 4 reasons. Work which you cannot do at home, essential shopping such as food and medicines, to exercise once per day or to attend to medical needs or as a carer. I have written a blog about how long the virus stays active in the environment, here.
January 2020
We have a new Government in the UK and Brexit is due at the end of the month. We are awaiting the technical guidance on the Pre Packed Food for Direct Sale definition from UK Food Standards Agency, at the time of writing this blog. The UK legislation will come into force in October 2021, so watch this space for more information.
Has food microbiology changed?
Yes, food microbiology has changed. For information about food microbiology hazards click here. Micro organisms Over the last 20 years, the types of micro-organism that are significant has been added to (for example) – Listeria, Shiga toxin producing E.coli - under...
Reopening, restarting, repurposing your business
Reopening, Restarting, Repurposing Before you think about reopening your business. There are a number of considerations to be made. At the time of writing, (May 2020) there is no evidence that COVID 19 is transmitted by food. The virus cannot move by itself. It has to...
Return to work
Do you do return to work interviews with your teams? Do you have a system for managing visitors' health? Have you got processes in place for Covid-19? If any of the answers to these are no, read on! Practices pre COVID 19 Before the COVID 19 pandemic hit, it was...
What is the best way to dry your hands?
There is a lot talked about hand washing, but what about drying your hands? What is the best way to dry your hands, and is it important? Since the 19th century, it has been documented that hand hygiene is an essential tool in the toolkit for reducing infection....
Should I change my cleaning procedures in the Co-vid 19 crisis?
A question posed on a recent webinar was "Should I change my cleaning procedures in the current COVID-19 crisis?". I thought that I would check out the current views in the UK and summarise them.The advice from the UK Government is to wash your hands thoroughly with...
How long does Covid 19 stay active on different surfaces?
How long does Covid-19 stay active on different surfaces? The Journal of Medicine New England published a paper on this recently. According to the US Centre for Disease Control and Prevention, touching a surface or object with the virus on it and then touching one's...
Washing your hands correctly.
There has been a lot of media coverage about washing your hands correctly as a method of protecting yourself and your family and friends from contracting coronavirus CoVid-19. It is a worrying time. Particularly when events are being cancelled, which may lead to...
Cross contamination Allergens in HACCP
Cross contamination of allergens in your HACCP study. Is the cross contamination of allergens considered in your HACCP study? Traditionally, control of cross contamination has focussed on cross contamination from raw food to cooked or ready to eat food. The major...
HACCP prerequisites
Have you heard the term HACCP prerequisites? The use of prerequisites or PRPs (Pre Requisite Programmes) in HACCP terminology became more popular when the last version of the Codex Alimentarius by WHO was published in 2011. So what are they? Cornell University defines...
HACCP Hazards Identified. What next?
HACCP (Hazard Analysis Critical Control Point) starts with the hazards. These are generally divided into microbiological. chemical, physical and allergens. If you want to know more about the HACCP Hazards, sign up for my eBook here. Now you have a list of potential...
