Expert Advice for
UK Hospitality
Practical guidance on food safety, HACCP, compliance, and achieving top hygiene ratings, from our certified consultants.
Showing Food Safety articles
Clear filterLatest Articles
(12)
Using Probe Thermometers Properly: A Practical UK Guide
Probe thermometers are the most useful — and most misused — tool in a UK kitchen. Calibration, sanitising, technique and records that actually work.
Building a Cleaning Schedule That Holds Up to EHO Scrutiny
Cleaning schedules are the easiest part of HACCP to write and the hardest to evidence. How to build one your team will actually follow — and an EHO will accept.
Cooling Cooked Food Safely: The 90-Minute Rule Explained
Cooling is the silent killer in UK kitchens. How the 90-minute rule actually works, why deep stockpots are the enemy, and the records EHOs expect.
Preventing Cross-Contamination in Sushi Preparation
Cross-contamination is the number one risk in sushi kitchens. Learn colour coding, workflow design, hand hygiene, cleaning protocols, and allergen controls to keep customers safe.
Spring Kitchen Deep Clean: A Food Safety Checklist for UK Restaurants
Professional spring deep clean checklist for UK restaurant kitchens. Improve food safety, maintain hygiene standards, and prepare for EHO inspections.
Sushi Rice Food Safety: Controlling Bacillus cereus
Cooked rice is a leading cause of food poisoning in the UK. Learn why sushi rice must be acidified and stored correctly to prevent Bacillus cereus growth.
Cross-Contamination Prevention: Best Practices for Commercial Kitchens
Expert guide to preventing cross-contamination in UK commercial kitchens. Learn about colour-coded systems, physical separation, allergen controls, and staff training protocols.
Ceviche Food Safety: Why Lime Juice Does Not Kill Bacteria or Parasites
Think lime juice makes ceviche safe? It does not kill bacteria or parasites. Learn the real food safety rules for serving ceviche in a UK food business.
Summer Food Safety: Preventing Foodborne Illness at Outdoor Events
Essential summer food safety guidance for UK outdoor events, BBQs, and festivals — covering temperature control, hand hygiene, allergens, and emergency preparedness.
How to Improve Your Food Hygiene Rating from 3 to 5
Proven strategies to improve your food hygiene rating from 3 to 5. Step-by-step expert guide from food safety consultants.
Raw Fish Safety in UK Restaurants: What Food Handlers Must Know
Learn how to handle raw fish safely in your UK restaurant. This guide covers parasites, bacteria, temperature control, and your legal duties under UK food safety law.
What Is a Food Hygiene Rating and How Is It Scored?
Learn how food hygiene ratings work in the UK, what Environmental Health Officers assess during inspections, and how to achieve a top score of 5.
Not sure where to start?
Take our free risk assessment to find out how your business measures up, and get personalised recommendations.