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.
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 th 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.
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...
Training records
Do you regularly train your team in food safety and keep training records? Do you know what you want to do, but time and the business demands take over? Is the administration is too much or releasing the person to be trained is difficult? As the numbers of allergy...
hand washing
Hand washing Do you check when hand washing happens in your business? Do you rely on your team to wash their hands correctly or have you trained them, and checked that it is happening correctly? Are the handwashing facilities in your production area fully stocked with...
author
I'm an author! I’m proud to be an author of one of the chapters of the 3M/Cornell Environmental Monitoring Handbook for the Food and Drink Industries. The first comprehensive guide for environmental monitoring. You can read the handbook in its entirety for free at...
danger zone food safety
What is the danger zone in food safety? The danger zone in food safety is the temperature range that pathogens (disease causing micro organisms) grow fastest. The optimum temperature for human pathogens is 37C (our body temperature). This temperature range is 5C to...
Online & offline food safety courses. What’s the difference?
There are many online and offline food safety courses advertised. The online courses that I am referring to are those that are recorded and can be downloaded at any time, rather than live broadcasts. What is the difference between online and offline courses and which...
