On 09/05/2025, the Food Standards Agency issued a food alert relating to the possible presence of Listeria monocytogenes in identified cheese products sold in Tesco supermarkets. The notice relates to La Superbe Raclette, produced by Castelli UK Ltd. The FSA advises consumers to return the product to stores for a refund, and not to consume.
Listeria, whilst not the most common pathogenic bacteria found in food, is certainly one of the most dangerous. Flu-like symptoms can include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. Listeria infection can lead to serious complications requiring hospitalisation including meningitis and sepsis, and can cause death.
Listeria monocytogenes is a group of approximately 13 variations of pathogenic bacteria, which cause listeriosis in humans. The pathogens typically thrive in soil, water and faeces. They are notoriously hard to control because they survive a wide range of conditions, including cold temperatures and environments with no oxygen. Listeria pathogens can be denatured through cooking at suitable times and temperatures. Therefore the greatest risk of Listeria to consumers is via ready-to-eat or chilled foods that are eaten without cooking.
Listeria can be particularly dangerous to vulnerable groups including:
Follow the NHS guidance if you believe you or someone you know has listeriosis, particularly within these vulnerable groups.
If you have purchased La Superbe Raclette (150g) from a Tesco store, return it for refund - do not consume. Point of sale notices should be visible in stores giving further information about the recall.
Because of the characteristics of Listeria, manufacturers must pay particular attention to risk assessment of this pathogen. In particular, ready to eat foods present a particular risk, as no cook process will take place after purchase. A report by the Chilled Food Association (CFA) has produced specific guidance for the management of Listeria monocytogenes during food production of ready to eat foods.
The process detailed by the CFA combines a thorough risk assessment and HACCP process with a rigorous testing regime. As many raw ingredients used in food manufacture may have come into contact with Listeria, control here is crucial.
The CFA also recommend a rigorous testing programme as part of listeria control in a production environment. They point out that occasional positive results are not necessarily a negative, but can be a sign that monitoring is working effectively, and can be key to identifying problem areas and weakness in the process
Visual inspections and swabbing are useful in identifying potential problem areas and helping to reinforce staff training. The most important part of testing however, is a thorough sampling protocol, that begins with raw ingredients and continues throughout production, packing, storage and delivery. An action plan should be in place, and implemented upon discovery of pathogens above the levels dictated by EU Reg 2073/2005, as these are considered potentially harmful to health.
On 19th March 2025, reports emerged of a number of hospital deaths linked to Listeria monocytogenes. The source has been identified as a chilled dessert, produced by a manufacturer that supplies to hospitals and care homes. It is understood that these products are not available to end consumers via retail outlets.
At the time of reporting, listeriosis was certified as the cause of one death, with two other patients suffering from listeriosis at the time of their death. Two other patients are known to have contracted listeriosis. Crucially, the desserts were shown to carry listeria bacteria at levels below those considered safe for human consumption, so it is expected that further work will carried out by the UKSHA and FSA.
For further information on this case, see the BBC report
This is the second significant listeria outbreak to occur in the UK and NI in 2025. Earlier in the year, a significant list of dairy products produced by JOD foods were recalled, including cheese products.
Creating a strong food safety culture - the acceptance that food safety is the responsibility of all - is key to embedding the necessary systems and processes in a food business. A crucial part of this is providing good safety training at an appropriate level for every role.
The Safer Food Group offer accessible, engaging online training with a focus on practical knowledge that can be easily brought into the workplace. Courses include:
Level 2 Food Hygiene (Manufacturing)
This course equips food handlers with the basic knowledge they need to understand the importance of good food hygiene in a food production environment. It teaches practical skills including prevention of cross contamination, good personal hygiene and the importance of correct times and temperatures. It also informs food handlers of their personal legal responsibilities regarding food safety.
A comprehensive risk assessment process and resulting preventative measures are a crucial step in creating a safe food production environment. The Level 2 HACCP course introduces these principles and teaches all workers their role in upholding HACCP principles in their workplace.
The follow-on course from Level 2 Food Hygiene, Level 3 Food Supervisor addresses the principles of food safety in greater detail. It address the science of food hygiene in a clear and straightforward way, including a breakdown of various food poisoning pathogens. It also introduces some key principles of team management for those workers new to a supervisory role.
Following a government consultation, the Early Years sector is awaiting final details of the latest Early Years Foundation Stage (EYFS) safeguarding reforms, due for implementation in September 2025. While the detailed framework has not yet been published, we know that a new 'Safer Eating' section will be included.
The EYFS is a statutory framework that sets standards of care, learning and development for early years (0-5 years) settings in the UK. These include pre-schools, private nurseries and childminders.
The 2025 reforms will feature a new Safer Eating section, within Food and Drink Facilities. The measures included in this section are likely to include:
For the full wording, see p.27 of Early Years Foundation Stage safeguarding reforms - consultation response
Food allergy policy is a key element that is included in the EYFS 2025 update. The published government response emphasis the requirement for ongoing communication between settings, parents, carers and in some cases, healthcare professionals, regarding allergies and intolerances. Allergy action plans should be developed, reviewed regularly and shared with all staff. The response also highlights that children can develop allergies at any time, with the introduction of solid foods being a potential trigger. At each mealtime and snack time, a specific person must be responsible for checking that food is safe for the child consuming it.
The EYFS 2025 is not expected to contain any updated regulations for food hygiene policy. Settings should continue to ensure that:
For more information about your legal obligations when serving food, visit https://www.thesaferfoodgroup.com/knowledge/do-early-years-settings-need-to-register-as-a-food-business/
As an early years practitioner, manager, setting owner or childminder, make yourself familiar with the 2025 reforms as they are published, in readiness for any changes you need to make. Changes needed in your setting may include:
In preparation for EYFS 2025, the government have published updated guidelines for Early Years nutrition. As part of EYFS 2025, providers will be asked to follow this nutrition guidance unless there is good reason not to. These guidelines are already available here: Early Years Foundation Stage nutrition - GOV.UK.
We will be updating this post with further details as they are available; you may want to bookmark this page. Alternatively complete our Early Years News form, and we will email you with updates, news and training information as it becomes available.
The Safer Food Group works in collaboration with the Early Years Alliance to create health and safety training specifically for EY settings that map to the EYFS framework. These include Level 2 Food Hygiene (Early Years), Level 2 Allergy Awareness (Early Years), and Level 2 Health and Safety (Early Years). EYA members can access SFG’s Food Hygiene and Allergy Awareness for Early Years via EYA Central, with Health and Safety for Early Years coming soon.
Like Natasha's Law that precedes it, Owen's Law is a proposed new legislation that has come about following a severe allergic reaction suffered by a young person. Owen Carey was an 18-year-old boy with multiple severe allergies, including dairy. In 2017, while celebrating his birthday in London, Owen ordered a chicken burger at a restaurant. Assured by staff that the dish was safe for him to eat, Owen was unaware that the chicken had been marinated in buttermilk - a detail not disclosed on the menu or by the server. Following Owen Carey's tragic death, his parents have campaigned for better written communications of allergens on restaurant menus. At the time of writing, Owen's Law is still in development.
The Owen’s Law campaign calls for a series of changes, most significantly that allergy information must be included on menus in all food outlets, including restaurants and cafes, in the UK. As it currently stands, food outlets do not have to include written allergy information on their menus, although this is advised.
The other changes proposed by the campaign include:
Owen's parents have also suggested the development of several easy-to-use tech solutions, including accessible online allergen matrices, a smartphone app, and a personal QR code for allergy sufferers that allows quick and easy access to their allergy information.
This legislation should make dining out a less fraught and hazardous experience for the UK’s approximately two million food allergy sufferers.
Owen's Law has not yet been passed - below is a timeline of the campaign's progress so far:
| January 2020 | Joint response to coroner's report issued by FSA, DEFRA and DHSC |
| April 2021 | The Owen's Law campaign is launched |
| May 2023 | Petition debated in Parliament |
| December 2023 | Formal support received from the FSA, followed later by recommendation that the government adopts legislative changes proposed by the campaign* |
| October 2024 | The FSA launches a consultation to food businesses, consumers and local authorities to share their views on the proposed changes |
| November 2024 | Consultation closed |
| Next steps | We await the FSA's publication of findings from the public consultation, and subsequent steps to define and pass into statute |
In food outlets where menu items and ingredients remain the same for a period of time (e.g. chain restaurants), Owen's Law may not be too difficult to implement. However, in more dynamic operations where the menu may change from day-to-day, and ingredients are dependent on available supply, this law represents a potential challenge which will need to be embraced and solved.
Communication with suppliers will become increasingly important, as menus will need to reflect ingredients with 100% accuracy, even if a last-minute substitution has been made.
Potential options include the use of mobile devices and integration of QR codes in menus to provide customers with the latest allergy information, or alternatively, going entirely to QR-based menu systems and discontinuing physical menus. While this option would enable the latest menu information to be updated without the need for reprints, it may be a complex system to implement, depending on the size of the establishments.
However, the Republic of Ireland already has similar laws to those that have been proposed, and adherence in ROI has shown that these measures can be achieved and work effectively. With good support, sharing of best practice and dedication, the UK food industry can improve safety for allergy sufferers.
A petition for passing Owen’s Law was made available to the British public, which received significant backing at over 12,000 signatures and was eventually nominated for the Award by the Petition’s Committee. The petition's success resulted in a debate in Parliament that occurred in May 2023, which was a pivotal moment for the campaign as it highlighted the public's concern about food allergy issues. Following this, there were various personal stories that captured the attention of the public, such as Max, a 17-year-old with a severe peanut allergy, who advocated for Owen's Law, stating it would make people with allergies feel safer when dining out.
In anticipation of the new legislation, it is recommended that food businesses review their allergen policies and procedures. The Safer Food Group offers two options for food allergy training courses.
Level 2 Allergy Awareness: Suitable for all food handlers, and explains the fundamentals of food allergies and the key steps to creating safe food for allergy sufferers.
Level 3 Allergy Supervisor course: Explains your legal responsibilities as a food business, and details how to undertake an allergens risk assessment and put the correct processes, procedures and communications in place.
For any questions you may have, about Owen’s Law or any other food safety related queries, get in touch with an expert from our team at The Safer Food Group.
UPFs are Ultra Processed Foods - you may have heard of them, as they've received a lot of press recently, but do you really understand what they are?
Many foods and ingredients we consume are processed to some extent. After all, most people don't use un-milled wheat, unbutchered meat or non-pasteurised milk. We may grow our own vegetables, fruit and herbs, forage the occasional blackberry, or even keep our own bees for honey. But, as most of us buy foods from producers or retailers, the majority of the foods we eat are processed in some way.
But some foods are processed to such a degree that they do not offer the health benefits of others, and can in fact present a risk to health. These are known as UPFs; a loose definition of UPFs is:
'products that typically contain large numbers of ingredients produced commercially, rather than domestically, and involving production methods that are not achievable during home preparation.'*
This is a really helpful definition if you need to make a quick analysis of a food. Let's break it down into three steps:
Other key signs that it might be a UPF are health claims on the packaging (e.g. 'low fat, 'source of protein'), products where the main ingredient has been turned into something very different (e.g. Corn chips), and the use of palm oil.
However, scientific sounding ingredients or unfamiliar processes are not always a red flag - for instance, calcium, iron, thiamine and niacin are micronutrients often added to flour, and using cornflour as a thickening agent is a standard process in a domestic setting. So taking some time to really understand ingredients lists is a great way to know what you're eating.
The NOVA classification system, created by Professor Carlos Monteiro and colleagues, has been designed to help us navigate UPFs. The four levels of processing described by the system are:
1. Unprocessed and minimally processed foods
These are foods that can be eaten or used in a domestic kitchen in their raw states, or after minor processing that doesn't change the food's major composition and properties. These process would include drying, chilling and freezing, crushing and grinding, pasteurisation, non-alcoholic fermentation and packaging. Such foods include raw, frozen and dried vegetables and fruit, fresh meat and fish, grains, legumes and rice, milk, plain yoghurt and raw eggs, nuts, seeds, herbs and spices. Nutritionally, this group of foods is a rich source of protein, fibre, vitamins and minerals.
2. Processed culinary ingredients
These are foods that are often used as added ingredients in recipes used in domestic cooking. They typically originate from ingredients in category 1 but undergo process such as pressing, grinding, milling and refining to enhance certain properties or flavours. As such, these ingredients individually don't offer broad nutritional benefits, and are often used to increase the appeal of category 1 foods (e.g. improving mouth feel, sweetness or acidity).. Examples include plant oils, animal fats, sugar, syrup, honey, salt and vinegar.
3. Processed foods
Typically, these are foods where two or more foods from categories 1 and 2 are combined and further processed, for example cooked, smoked, fermented or packaged, or category 1 foods that have been modified, for instance cheese, ham, tinned vegetables. Examples of category 3 foods are salted crisps, nuts, seeds, freshly made bread (not intensively processed e.g. Chorleywood process), tinned foods, prepared fruits and smoked fish. Nutritionally, some of these foods can retain their benefits, especially minimally processed foods originally from category 1. However, others can be nutritionally unbalanced, especially those with significant levels of added salt, sugar and fats.
4. Ultra-processed foods
Despite this category's title, these foods are not just those that have undergone a number of processes to reach their final form. They can be foods that have been subject to several industrial processes, but this category also encompasses foods that have several ingredients, often including those that are only available in commercial settings, such as hydrolysed proteins, inverted sugars, emulsifiers and gelling agents. As examples - chocolate made on an industrial scale can have few ingredients but will have undergone at least 7 processes, whereas a cheap supermarket sausage ingredients list can look like this:
Some examples of foods which may fit into the UPF category are: fizzy drinks, packaged snacks, sweets, ice cream, cereals, cakes, pastries, fruit flavoured yoghurts, pies and pizzas, nuggets, and burgers - but of course, this depends on the production methods and number of ingredients. Nutritionally, UPFs are often energy dense and lacking in micronutrients.
We've touched on the nutritional concerns of UPF foods above. Typically, UPFs are high in energy dense macro nutrients (fats and carbohydrates). These easily absorbed calories can encourage overeating, and potentially lead to obesity and related serious health issues.
Some ingredients found in UPFs have been linked to other serious health conditions such as cancers, and consumers of diets high in UPFs can have a greater tendency to suffer from tooth decay, type 2 diabetes, depression and dementia.
Eating a diet that is high in UPFs and therefore lower in whole foods is likely to lead to a lack of key micronutrients essential for good health and a well functioning body. The Safer Food Group's Level 2 Nutritional Awareness course covers micronutrients and their vital role in our diet in more detail.
Unfortunately, consumption of UPF foods in the UK is at record levels, and the health of the nation is suffering as a result. UPFs are generally cheaper, more readily available and more convenient than their whole food alternatives, and therefore their prevalence is not surprising.
UPFs are not always easy to identify and are often presented as healthy options. Many mueslis for instance have a number of added industrial ingredients, despite their healthy basis of oats, nuts, seeds and fruits. Multi-seed breads may present some health benefits over their white alternatives, but mass produced versions will still consist of emulsifiers, added enzymes and oxidising agents, and will have undergone a high-speed mixing process to make it cheaper and more consistent to produce. Those looking to reduce meat consumption are often steered towards 'plant-based' foods - but often, the popular alternatives are far more processed than their meats counterparts.
What can food industry professionals do to help the increasing threat of UPFs? Learning about UPFs and their impact on nutrition is a great start; The Safer Food Group's Level 2 course is a solid starting place which explains how foods are composed and the impact of various macro and micronutrients on our health.
Those in menu planning roles can ensure that meals are based wherever possible on whole, minimally processed foods, and those with caring and teaching responsibilities can pass on basic knowledge about UPFs, and hopefully increase awareness to help to reverse the UPF trend.
And ultimately, like most things nutrition, it's all about balance. A diet that is largely based on whole foods, plenty of plants, a good balance of macro-nutrients and lots of variety can usually handle the odd packaged snack or pizza.
Glycerol is an ingredient that is added to some food and drink, to keep products moist, preserve them, to change their texture or to sweeten them. Glycerin (or glycerine) is a very closely related ingredient.
It is also widely used in pharmaceuticals. For instance, it can be used in cough syrups and topical treatments including wound and burn creams.
Following a number of cases of glycerol intoxication in children, the FSA have issued guidelines to food manufacturers and retailers regarding levels in food and drink and how to serve specific products. The purpose of these guidelines is to help retailers and parents understand the risk to children from drinking slushies.
Because it is a sweetener and moistener, many processed foods contain small quantities of glycerol. Check your packet of tortilla wraps, chewing gum, cake icing or cereal bars. Glycerol usually appears towards the bottom of the ingredients list, showing that that product contains a small amount.
The FSA has released guidelines that relate specifically to slushy drinks. This is because of the levels of glycerol in some of these products and the way they are sometimes consumed. In some slushie drinks, it creates the slushy texture and sweetens, so can appear in relatively high levels compared to other foods and drinks. It is sometimes sold as a ‘bottomless’ drink, particularly in family orientated venues, leading to high levels of consumption over short time periods.
Glycerol intoxication can happen in children aged about ten and under, causing headaches, sickness, and in extreme cases, shock, hypoglycaemia and loss of consciousness. This is because their smaller bodies cannot break glycerol down as efficiently as an adult or older child.
Because some slushy drinks contain particularly high levels of glycerol, the FSA recommends that children under 10 only consume limited amounts (one drink per day) and retailers do not offer free refills.
Regarding children and babies under 4, the FSA say,
“The FSA’s risk assessment considered a worst-case exposure scenario in which a child consumed a 350 ml slush drink containing the highest level of glycerol used (50,000 mg/L) and compared this to a threshold above which adverse effects could occur. Children aged 4 or below would exceed this threshold."
Their recommendations are to avoid slushy drinks for this age group.
The FSA have made four recommendations to food businesses regarding slushy drinks:
Follow this link for FSA guidelines for businesses. Guidelines on the use of glycerol may change accordingly if future FSA investigations find significantly reduced levels.
As well as the guidelines issued to food businesses, the FSA have updated their Food Additives page for consumers. It now includes specific advice regarding glycerol:
“Slush ice drinks can contain the ingredient glycerol as a substitute for sugar, at a level required to create the ‘slush’ effect. At this level, we recommend that children aged four years and under should not consume these drinks.
This is due to their potential to cause side-effects such as headaches and sickness, particularly when consumed in excess.”
Updated March 2025: Following the hospitalisation of 21 children after drinking slushies, researchers called for public health advice to be revised. Having examined cases occurring between 2018 and 2024, academics at University College Dublin highlighted glycerol intoxication in children of seven years old. Given the variable body composition of children, they suggest that guidelines for consumption should be based on weight rather than age. Alternatively, they recommend a higher age restriction.
We will update this post when further information emerges.
The Safer Food Group offer food safety training for food businesses in the UK. As food safety experts, we inform customers of the latest industry news and guidance, and implications for their operations. For more information about The Safer Food Group training, please visit www.thesaferfoodgroup.com
The government has announced that calories will be labelled on menus and food labels in certain ‘out-of-home food businesses’ from April 2022. Out of home refers to business that prepare food for immediate consumption by its customers, such as cafes, restaurants, pubs and take-aways.
The new legislation means that large businesses with 250 or more employees in England, including cafes, restaurants and takeaways, will need to display the calorie information of non-prepacked food and soft drinks that are prepared for customers. In some circumstances, franchisees are deemed to be a part of their franchisor’s business and therefore employee numbers are calculated across the whole business.
The legislation comes into force from 6th April 2022, for the businesses outlined above
Calorie information will need to be displayed at the point of choice for the customer, such as physical menus, online menus, food delivery platforms and food labels
Businesses are also required to display the statement ‘adults need around 2000 kcal a day’ on their menus where food is chosen from a menu, or otherwise on a label where it can be seen by customers when making their food choices. Children’s menus are exempt from displaying the statement referencing daily calorie needs as the calorie requirements of a child vary with age and are less than that of an adult
The measures, which form part of the government’s wider strategy to tackle obesity, are planned to help to ensure people are able to make more informed, healthier choices when it comes to eating food out or ordering takeaways
At the present time, no plans to introduce this legislation into smaller food businesses have been announced
This has yet to be announced
Specific exemptions applying to food include:
The Regulations also specify exemptions for food which is served:
At the moment, guidance is still being written. As updates are available, The Safer Food Group will update and add to this post. Our food safety training courses are regularly updated to capture the latest regulations – check out www.thesaferfoodgroup.com for more info. If you would like to learn more about calories and menu planning, have a look at our Level 2 Nutrition course.
Unsurprisingly, following food shortages in 2020 and 2021, savvy British consumers have been considering alternatives to their supermarket shop.
As well as supply chain issues, consumers have been driven to local producers by concerns about quality, citing a deeper trust in British farmed goods than in imported foods. High profile news stories regarding imported meat containing high levels of antibiotics and chlorine have forced consumers to think more carefully about food quality and production and processing methods.
And environmental concerns have also led shoppers to think about buying local – farms shops and markets have proved a great way to buy direct from producers, as well as providing genuinely seasonal foods.
This article published by Speciality Food Magazine cites OnePoll research that claims, ‘73% of the public often or always looking specifically for British food when shopping’.
It also revealed a strong level of support for British farming and its quality standards, with the vast majority of respondents wanting trade deals to protect British farmers from being undercut and welfare standards of imported meat to match that of domestically produced food.
The unprecedented challenges caused by the pandemic highlighted the need for more secure supply chains – and local businesses responded to support their communities. Producers found creative ways to get their food directly to consumers, through farm shops, co-operatives and box schemes. The benefits of open air markets became clear as a safer shopping environment.
The economic situation continues to be tough for some food businesses, especially those without a corporate safety net to keep the cash flow going. However, the pandemic has demonstrated how agile and adaptable small businesses have been and continue to be as the rules and landscape shift on a monthly business
Small businesses can suffer from higher proportional overheads, without the economies of scale enjoyed by larger companies. However, they often have the benefit of entrepreneurial spirit, an adaptable and loyal staff body and the agility to change direction quickly and make change happen. In adverse times, these skills will continue to be invaluable and as circumstances develop, the rise of small businesses is very welcome .
The UK Food Information Amendment – Natasha’s Law – will come into force in October 2021. An important development in helping prevent the serious effects of food allergies, this law deals with labelling products that have been packed on premises ready for sale. It was brought into force to strengthen the 2014 Food Information to Consumers legislation, and followed a period of dedicated campaigning by the parents of Natasha Ednan-Laperouse, who tragically lost her life after eating a sandwich containing the allergen sesame. At the time, foods prepared in house and packaged for later sale were not required to be labelled individually.
Natasha’s law applies to any business that is preparing, packing and then later selling food from the same premises, or food that is packed and then sold from a mobile stall or vehicle. This includes: cafes and coffee shops, takeaway and fish & chip restaurants, sandwich shops, farm shops, as well as work, school and hospital canteens. Voluntary and charity organisations who undertake fundraising events such as bake sales will also need to consider how they package their goods and whether they need to apply the new rules.
Natasha’s law was created in September 2019, and comes into force in October 2021 throughout the UK.
Scotland, Wales and Northern Ireland authorities have confirmed that the law will be adopted throughout the whole of the UK from October 2021.
Any food which is Pre-Packed for Direct Sale (PPDS); that means prepared in-house, wrapped or placed in packaging, ready for the customer. This includes food that customers select themselves, as well as pre-wrapped items, kept behind a counter.
Examples of PPDS items include:
For further help, use this tool created by the FSA.
All PPDS products will need to be clearly labelled with the name of the food and a full list of all ingredients. Any named allergens (from the 14 named allergens list) must be highlighted within the ingredients list, for example by printing them in bold, italics or a different colour. An exception to this rules is products with a surface area of less than 10cm2 – if this applies to your products, have a look at the FSA website to understand your responsibilties.
Businesses failing to follow the new rules could face a fine of up to £5,000 per offence. But more importantly, the damage to the reputation of your business if a serious allergy incident occurs is almost impossible to calculate.
The death of Natasha Ednan-Laperouse highlights the importance of food allergen awareness within all food businesses. Any business that sells or is planning to sell pre-packed foods would be sensible to consider their operations and processes now, in order to allow all required changes to be in place and tested before October 2021.
As well as considering the physical labelling requirements, food businesses will also need to think about their production process and staff training implications. It is vital that your business has a clear allergen policy, which allows both staff and customers to understand any risks that are present to allergy sufferers. Staff must fully understand any processes that they are expected to undertake when creating meals that fulfil any allergy-free claims you make, and those who communicate with customers must be able to do so truthfully and confidently.
All Safer Food Group training courses that contain allergy awareness advice include guidance on Natasha’s Law – and our all new Level 2 Allergy Awareness course for food handlers has been entirely updated and relaunched in September 2021, to comprehensively cover this subject.
Whilst Natasha’s law makes information more readily available and therefore easier for staff to communicate accurate ingredients information, the key message for all staff in food preparation is the importance of consistency in and clear communication of ingredients and recipes. Allergen training, whether in-house or with certified training courses, is a vital step in keeping your customers, staff and your business safe.
The Food Standards Agency has launched a great new service, useful to both food businesses and customers. Their #AllergyAlert tool enables you to choose specific notifiable allergens, and receive an email or text alert when a product is recalled or poses an allergy risk.
We suggest that all food businesses sign up to this service to keep themselves aware of any products containing undeclared allergens and do their best to keep their food safe for customers.
Here are the headline announcements from the Chancellor’s Spring budget:
Visit The Safer Food Group’s website for our budget beating course price reductions on Food Hygiene training
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