The British Sandwich Association

Sun07232017

Last updateFri, 21 Jul 2017 2pm

You are here: Home Advice Select a Category Legal & Technical

Legal & Technical Advice

Contracts of Employment Q&A

Contract of Employment – are they just a worthless piece of paper or a great tool for employers?

We take a closer look at the main points you need to consider when drafting and varying contract terms and conditions.

Read More...

Employment Law, HR and Health & Safety News

An update from Ellis Whittam on a range of sensitive areas in Employment Law, HR and Health & Safety News

Read More...

What is ‘indirect discrimination’?

Indirect discrimination can be more difficult to notice, but it is essential that you know what it is so you do not fall foul of the Equality Act 2010.

Read More...

Discrimination by association and perception

Without a full understanding of ‘discrimination by association and perception’, you could be violating the law and face legal action.

Read More...

Direct discrimination – know the law

Read Ellis Whittam’s brief guidance on direct discrimination in the workplace to ensure you don’t fall foul of the Equality Act 2010.

Read More...

New guidance on dress codes this summer

The government rebuffs calls to bring in a law that prohibits companies from forcing employees to wear high heels at work.

Read More...

Are dress codes fit for purpose?

Two committees are calling for a review of the law to ensure employees are protected from discriminatory dress codes at work.

Read More...

Dealing with holidays requests

We've teamed up with our friends at Ellis Whittam Limited to bring you a series of guidance notes on a variety of topics.

Read more...

How to manage poor performance effectively

We've teamed up with our friends at Ellis Whittam Limited to bring you a series of guidance notes on a variety of topics.

Read More...

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. 

Read More...

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.

Read More...

Saturated Fat Reduction Pledge

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.

Read More...

Salt Reduction Pledge

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.

Read More...

HACCP

HACCP

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.

Read More...

Registration of Food Businesses

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.....

Read More...

Food Poisoning and Food-borne Diseases

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

Read More...

Histamine Poisoning

Histamine Poisoning

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.

Read More...

BRC Global Standard For Storage and Distribution

BRC Global Standard For Storage and Distribution

The British Retail Consortium has published a Global Standard For Storage and Distribution.

Read More...

Sandwich Industry Guidelines

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.

Read More...

Listeria Guidelines for Hospitals and Healthcare Centres

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.

Read More...