On-site consulting for London restaurants and kitchens.
Complete allergen management checklist ensuring compliance with Natasha's Law and UK regulations.
A customisable HACCP plan template with all 7 HACCP principles and example hazard analyses.
A comprehensive checklist to help you identify and fix the most common issues that lead to low food hygiene ratings.
Many sashimi businesses wrongly count parasite freezing times too early, risking incomplete parasite destruction and food safety failures.
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.
Generic food safety training is not enough for sushi teams. Learn UK legal requirements, what specialist training should cover, and how to document compliance for EHO inspections.