Contrary to popular belief, operators aren’t necessarily forced to close when receiving the lowest possible hygiene score
Kinect Energy Group offers the essential steps needed for energy compliance
Phase 2 of ESOS will come into effect in December 2019 and will impact all businesses that employ more than 250 people or turnover more than €50m.
BREAKING NEWS: ‘Interim’ acrylamide guide aids UK kitchen operators as EU dithers
UKHospitality has published interim guidance to help catering businesses identify and implement measures to reduce acrylamide levels in food following new legislation which comes into force today. The regulation requires food businesses to identify potential sources of acrylamide and demonstrate that they have taken appropriate action to reduce the levels of acrylamide according to the…
Food hygiene rating system ‘is driving better kitchen practices’
The mandatory display of the Food Hygiene Rating Scheme (FHR) has driven up the level of food safety compliance in the UK, a scientific report into the subject has concluded. The renowned ‘scores on the door’ scheme requires commercial foodservice operators to display the hygiene rating they have been awarded, which can vary from a…
Special one-off allergen seminar will give crucial advice for commercial kitchens
CESA will host an Allergen Awareness Seminar in the build-up to Hotelympia, it confirmed this morning. The seminar will be run by Julian Edwards, director of foodservice consultancy GY5 and chair of the FCSI, who specialises in allergen awareness and compliance for food and drink businesses. It will bring attendees up to speed with the…
Are you ready for new kitchen regulations coming into force this April?
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation, which will apply from April 2018. FEJ reports. The health dangers associated with acrylamide and furan, which are produced during high temperature cooking processes, have made national newspaper…
Hobart man given task of vital catering equipment standards work
Hobart’s works director, Andy Gentle, has been appointed as the chair of CESA’s BSI/MCE 3/5 committee, which, despite its cryptic name, carries out vital work in food machinery safety. The UK has been helping to write the European safety standards for food processing machines, such BS EN 453 on dough mixers, since 1989. The work is…
Catering disposables firm weighs in on ‘latte levy’ and calls for alternative solution
Biopac, the UK developer and supplier of environmentally-friendly packaging and catering disposables, has blasted proposals for a ‘latte levy’, insisting it is “not an effective way forward”. Earlier this week industry body ALMR warned that a ‘latte levy’ would increase costs for operators and undermine investment without a guarantee of successfully addressing waste. It has…
New kitchen guidelines from April 2018 must impose ‘minimum burden’ on operators
The industry body that represents pubs and restaurants in the UK says it has opened talks with the Food Standards Agency (FCA) to ensure new acrylamide regulations affecting the cooking of food are properly communicated to the trade. The FSA yesterday made a statement about measures that will require food businesses in the UK to…
‘Dirty and damaged’ kitchen lands Skegness restaurant owner in court
The owner of a Chinese takeaway in Skegness has been prosecuted after failing to address a number of food hygiene issues. East Lindsey District Council inspected Lee Garden Chinese Takeaway on Roman Bank earlier this year and found dirty and damaged surfaces in the kitchen and dirty food equipment including sieves, rice cooker and food…
