Practical guides and advice on food safety, allergen management, EHO inspections, and running a great hospitality business.
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Temperature is your first line of defence against foodborne illness. Here's what UK food law says about chilling, cooking, cooling, and hot holding — in plain English.
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HACCP doesn't have to mean mountains of paperwork. Here's a plain-English guide to writing a HACCP plan that actually works for a small UK food business.
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An EHO visit doesn't have to be stressful. Here's exactly what Environmental Health Officers look for, how your food hygiene rating is calculated, and the best ways to prepare your kitchen.
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