Legal & Technical Advice
The Implications of EC Proposals for Reducing Residual Levels of QAC’s
Presentation made by Dr. John Holah, Technical Director, Holchem Laboratories Ltd. at the Technical Forum Meeting on 1st October 2014.
Renewable Energy Association presentation
Presentation made by Gaynor Hartnell, of the Renewable Energy Association at the technical forum meeting on 1st October 2014.
The gluten-free opportunity presentation
Presentation made by James Garman, of Coeliac UK on the 1st October 2014 at the technical forum.
Work at Height Guidance
The Health & Safety Executive has launched a site to give employers advice on what they need to do to safeguard their employees if they are working at height.
Guidance Notes on the Labelling of Sandwiches
This set of guidelines for labelling sandwiches under the new Food Information regulations has been published by the British Sandwich Association.
The guidelines are designed to help member businesses comply with the regulations, which came into effect 14 December 2014 and which mean that sandwich bars, cafes and catering operators will in future need to provide more information to consumers.
Saturated Fat Reduction Pledge
As part of its obesity campaign, the Department of Health is aiming to reduce saturated fat to 11% in diets by getting food businesses to pledge to minimse the levels in products through reformulation, cuts in portion sizes and encouraging consumers to buy products with lower saturated fat levels.
Salt Reduction Pledge
Major reductions have been made in salt levels in packaged sandwiches and the foodservice sector is now working to achieve similar reductions that will help it meet targets set by the Department of Health under its Responsibility Deal pledge.
Where to start
Hazard analysis and critical control points (HACCP) is an internationally recognised approach to the management of food safety which is enshrined in legislation.
Registration of Food Businesses
If you are starting a new food business, the law requires that you register your operation with your local environmental health authority.....
Food Poisoning and Food-borne Diseases
Those running and working in food businesses should be fully aware of what can cause food related illnesses so that they can minimise the risks and protect their reputation
There are some concerns in the industry that operators should be more aware of the risks of histamine in relation particularly to tuna. Histamine occurs naturally in tuna and, if care is not taken, there is a very real risk of the bacteria growing and causing serious poisoning. This poisoning is very similar to a dangerous allergic response – so it is important for your employees and customers that care is taken to avoid this.
BRC Global Standard For Storage and Distribution
The British Retail Consortium has published a Global Standard For Storage and Distribution.
Sandwich Industry Guidelines
The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.
Listeria Guidelines for Hospitals and Healthcare Centres
The Food Standards Agency and the Department of Health have issued a factsheet reminding those providing food to vulnerable people of the key steps they can take to minimise the risk of listeriosis. This factsheet is mainly for those involved in healthcare catering. However, you may wish to be aware of this, particularly if any of you supply chilled ready-to-eat foods to healthcare organisations.
The Microbiological Criteria for Foodstuffs Regulation
The Microbiological Criteria for Foodstuffs Regulation has applied since 11 January 2006 and complements the EU food hygiene legislation.
Fruit and Vegetable Handling
Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”
Product Purchasing Specifications
Detailed advice from the BSA's technical auditor on key factors to consider when purchasing sandwich making ingredients.