3 things the EHO assesses to determine your Food Hygiene Rating
Today, I’m going to share with you the three areas that the Environmental Health Officer assesses to work out a food hygiene rating. Hey! I’m Natalie Stanton and I’m a…
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Food safety stories and practical advice.
Inspection stories and useful ideas for hospitality owners, managers and teams.
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Staff sickness, fitness to work and personal hygiene
Today, I want to talk about staff sickness, fitness to work and personal hygiene. Proper management of these is essential to ensure food safety within a food business. People who…
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10 tips to get a top Food Hygiene Rating in your next EHO inspection
Today, let’s talk about your food hygiene inspection. This is important because if your food hygiene inspection goes well, then you will end up with a good food hygiene rating.…
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The role of an Environmental Health Officer
Today, I want to talk about the role of Environmental Health Officers (EHOs). They are Environmental Health professionals who work for local authorities to ensure public health. They have many…
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What are the 4Cs of food safety?
Today, I want to talk about the 4 c’s of food safety. The 4C’s of food safety are the 4 key topics that you should understand and remember if you…
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Understanding the 14 Allergens UK: What food businesses need to know 2025
Today, I want to talk about the 14 allergens UK. Consumers with food allergies are putting their trust in food businesses and the food industry at large to ensure that…
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What is the clean as you go method?
Today, I want to talk about the clean as you go method. This is a method that is used often in the food industry. Cleaning as you go is important…
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Food Safety Policy
A food safety policy is a formal document or set of guidelines developed by an organisation to set out its commitment to ensuring the safety and quality of the food…
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Two stage cleaning in hospitality and catering
Today, I want to talk about the two stage cleaning process and how this applies to food businesses in the hospitality and catering sectors. This is important because without effective…
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Stock rotation system using ‘FIFO’
Today, I want to talk about a food stock rotation system using the ‘first in first out’ method. If you run a food business, an effective food stock rotation system…
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How to manage employee Fitness for Work and keep your business operating
Today, I’m going to show you how to manage employee Fitness for Work and keep your business operating. Staff should be ‘fit for work’ at all times. This means they…
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Hot holding food safely
Today, I want to talk about what you need to know about hot holding food safely. This is important because if food is not hot held safely, bacteria can multiply…
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How to make sure your staff don’t cost your business its ‘5-star’ food hygiene rating.
Read time: 4 minutes Today, I want to talk about a mistake that I see many food businesses make. I’ve seen this countless times during the 11 years I spent…
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Safer Food Better Business for Caterers pack – walk-through
Safer Food Better Business (SFBB) is a simple toolkit developed by the Food Standards Agency (FSA) to help small businesses comply with Article 5 of Retained Regulation (EC) No. 852/2004.…
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What is Safer Food Better Business (SFBB)?
SFBB is a simple toolkit developed by the Food Standards Agency (FSA) to help small businesses comply with Article 5 of Retained Regulation (EC) No. 852/2004. This legislation requires food…
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