by Saju Ahmed | Oct 23, 2026 | Food Hygiene and Safety Courses, Food Safety Basics, Food Safety Basics
Food Temperature Control: Safe Hot, Cold and Danger-Zone Temperatures (UK) Ask three chefs what temperature a fridge should run at, and you will often get three answers. One says 8, one says 5, and one shrugs. They are not all wrong, though. One number comes from the...
by Saju Ahmed | Oct 20, 2026 | Food Hygiene and Safety Courses, Food Safety Basics
The 4 Cs of Food Safety: Cleaning, Cooking, Chilling and Cross-Contamination Food safety feels like an enormous subject until somebody organises it for you. That is really all the 4 Cs do. Together, four headings cover almost every way food makes people ill in this...
by Saju Ahmed | Oct 16, 2026 | Food Hygiene and Safety Courses, Inspections and Ratings
What Happens During an EHO Inspection? A Business Checklist Nobody enjoys looking up from service and seeing an unfamiliar person with a lanyard and a clipboard. The stomach drops a little even when you have nothing to hide. Most of that anxiety comes from not knowing...
by Saju Ahmed | Oct 13, 2026 | Food Hygiene and Safety Courses, Inspections and Ratings
How to Improve Your Food Hygiene Rating to 5 Stars A 3 stings more than a 1 in some ways. A 1 tells you something is badly wrong, and you know where to start. A 3 tells you that you are nearly there, which leaves most owners guessing about what nearly means. The good...
by Saju Ahmed | Oct 9, 2026 | Food Hygiene and Safety Courses, Inspections and Ratings
The Food Hygiene Rating Scheme Explained (0 to 5 Ratings) Most business owners meet the food hygiene rating scheme twice. Once when the sticker goes up in the window, and once when the number on it is lower than they expected. The scheme is not mysterious, though....
