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.

 

 

 

Training records

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

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

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

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?

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...

Food premises design part two

Food premises design part two

Food premises and kitchen design part two Food premises and kitchen design is key to food safety and the smooth running of any food business. The design of any area used to prepare food must be done with food safety and health & safety in mind. Often premises...

Food premises design part two

Food premises kitchen design part one

Food premises and kitchen design Food premises and kitchen design is key to food safety and the smooth running of any food business. The design of any area used to prepare food must be done with food safety and health & safety in mind. Often premises evolve or are...

Natasha’s Law

Natasha’s Law

 Natasha's Law "Natasha's Law" is a change to UK legislation about labelling food and drink. Currently if you prepare and pack food for sale in the same unit or building, the labelling required is minimal. In my opinion, this was taken advantage of by Pret a Manger...

Food Fraud – Operation Opson

Food Fraud – Operation Opson

Food Fraud - a definition. The term  "Food fraud" is used to encompass the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients, or foodpackaging; or false or misleading statements made about a product, for...

Chilling food

Chilling food

Chilling food.   Chilling food to preserve it is a technology which has been around for longer than you may expect. Archaeologists have found evidence dating back to 1780 BC of ice houses. What the exact purpose was is unclear but the use of ice  has been going...

food safety management

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