I recently presented a paper at the Hospital Caterers Association conference on the horsemeat scandal.  I examined the need to be confident that sound systems are put in place to prevent a reoccurrence, but also we have to have confidence in both the methods of testing and the interpretation of the results, including validation of positive results. Continue reading →

The hands are the most common vehicle for spreading bacteria around a food premises and the average person’s hands carry at least 3,000 different bacteria. STS explores preventative measures to reduce the risk of cross contamination… Continue reading →

The findings from an investigation conducted by the Health Protection Agency (HPA)  has concluded there is strong evidence between the consumption of pre-cut bagged salad products (likely labelled as ready-to-eat) and a  large outbreak of Cryptosporidiosis in England and Scotland in May 2012. Continue reading →

Thoroughly cooking food is one of the best ways of destroying most types of pathogenic bacteria, but modern culinary practices and customer preferences are seeing an ever increasing amount of high risk foods served raw or lightly cooked. But this debatable practice on balancing gastronomic perfection over safety issues could lead to food poisoning and prosecution. Continue reading →

The national scandal of horsemeat in beef products highlighted weaknesses in the supply chain to supermarkets and other food distributors. But a damning report raises again the issue of deliberate fraud in restaurants and takeaways to maximise profits. Continue reading →