| |
| Home |
| Products |
| Food Regs Handbook |
| Members |
| EHandbook |
| Business Help-line |
| Links |
| About us |
| Contact Us |
| Bookmark Site |
Food hygiene and safety training
- Do my staff need a food hygiene certificate?
- what training do they need
- understanding risks and hazards
- HACCP
National hygiene rating scheme superceding Scores on Doors
- Find out how well you comply
- Identify areas you need to improve
- what the regulations say you have to do
- easy to read and understand
- 40 pages
Personal Hygiene for food handlers
- hand washing
- diarrhoea
- How to join
- receive regular and up to date information on regulations
- access eHandbook section online
- How to contact Food Solutions
- members have email/phone access
- answers to food and business related queries
- employment
- Health and Safety
- gas regulations
- fire regulations
Handbook and Food Solutions Endorsements
- What people say about the Handbook and Food Solutions
- questions and answers
- links to useful sites
- The Food Solutions Team
Ereader online subscriber login
- Online access to EHandbook
- Advice and Training modules
- EC regulation texts
- search facility
Food Solutions Site Map
- List of FS products and prices
- Food regulation resource
- Regulation updates
- Annual Guide to food regulations
- Food and business helpline
Handbook - understanding basic food regs
- Information on food safety and hygiene regulations
- haccp
- traceability
- labelling
- personal hygiene
- allergens
- premises
- training
- health and safety
- What is haccp
- HACCP Food Safety Checklist
- How our Food Safety Checklist can help with due diligence and HACCP
- First principle of HACCP
- Identifying hazards
- Why must food be traceable?
- product recall
- product withdrawal
- internal traceability
- nutrition and health claims
- low fat
- what information must be on labels
- dates on labels
- egg labelling/marking
- what are the allergens you must declare?
- may contain
- cross contamination