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The Safer Food Group @SaferFoodGroup

The experts in Food Hygiene training. Award winning video based, cost effective online training with full academic accreditation.

Joined December 2009
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The Safer Food Group@SaferFoodGroup
24 Jun 2022
Online, video supported training to support food businesses & their teams Blended written & video content, flexible online access fast track option Learner training records & multi-buy discounts for businesses bespoke service for large employers bit.ly/3ys0xT3
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Top Tips #5: Safer Foods for little ones Our last top tip of the week considers food safety for under 5s. Visit our Knowledge blog for information about age appropriate foods (and keep your eyes open for some exciting EY news coming next week 👀!) bit.ly/48y7YZa
Image shows a colourful bowl of food and a banana, prepared for children

ALT Image shows a colourful bowl of food and a banana, prepared for children

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Top Tips #4: The 5 second rule Murphy's Law says your toast will land butter side down - but if you pick it up in 5 seconds, it'll be fine to eat, right? What an outrageous food safety rule! To find out why, visit our Knowledge blog: bit.ly/3YzMiap
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Top Tips #3 What is the deadliest equipment in your kitchen? Here's a clue - it's not the mixer with the dodgy cable, though we don't recommend using that one, either! Go to the Knowledge to learn about reducing the risk of pathogens in your kitchen: bit.ly/3UCEEuO
Image shows e.coli pathogenic bacteria under a microscope

ALT Image shows e.coli pathogenic bacteria under a microscope
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Top Tips #2 Freezing food helps prevent waste & manage your food stocks, both at home and in a food business Do you understand the rules around freezing and use-by dates? Check out info about safe freezing solutions and other top food safety tips.... bit.ly/4eh98cO
Image shows frozen raspberries, blueberries and blackberries

ALT Image shows frozen raspberries, blueberries and blackberries

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Top Food Safety Tips #1 Think you know how to keep your kitchen clean and pathogen free? ☠️ Most people make one crucial error when using cleaning products. Check out the first of our Top Tip series, and much more, in our Safer Food Group Knowledge bank bit.ly/3AsHyLS
Image shows pink rubber gloved hand holding yellow spray bottle

ALT Image shows pink rubber gloved hand holding yellow spray bottle
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Voluntary & Community Groups Does your food setting provide new skills and experience to members of your community? Our Skills & Competency framework for kitchen assistants suggests a list of useful food preparation skills to cover & forms a record of evidence to take away.
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Visit our Knowledge Bank now, to download this and other valuable resources for everyone working with food thesaferfoodgroup.com/knowle…

Kitchen Assistant Skills and Competency framework - The Safer Food Group

Are you using your food operation to provide new skills and experience to members of […]

thesaferfoodgroup.com
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Do you know your UPFs from your whole foods? What's all the fuss about processed food anyway? Check out our latest Knowledge post that points you in the right direction... thesaferfoodgroup.com/knowle…
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Worried about the UK E.coli outbreak? Protect your customers & business with high food hygiene standards, esp. with raw meat, unpasteurised dairy, raw and sprouted veg and salads. Good practice when CLEANING, COOKING, CHILLING & SEPARATING is crucial to keep pathogens at bay
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If you and your team need training in good food hygiene and HACCP, head to our website for great value, accessible courses for food professionals. thesaferfoodgroup.com
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Don't stress about your food hygiene inspection. With the Safer Food Group's new FHRS course you can prepare for your inspection in confidence. Learn about the process, audit your own business and create action plan to get your premises in shape - and score that top rating!
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Follow this link to our FREE course: thesaferfoodgroup.com/FHRS.p…
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Diving into one of our FAQs! Ultimately it is not a legal requirement but it is something EHOs will look for that you are trained in! You may feel more comfortable with your team obtaining a Level 2 Food Hygiene course: thesaferfoodgroup.com/food-h… #foodsafety
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The start of the year can be quiet for the hospitality industry, so take this time to get up to date with any of the latest standards. Train your teams in food safety to improve your operating practices and increase staff retention! Here's a breakdown of the training required ⬇️
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Following reports about harmful glycerol in slushy drinks, are you worried about your responsibilities as a food business? Read the Knowledge to understand how to keep your customers safe: bit.ly/48n4WFb Photo: Natalia Marcelewicz on Unsplash
Image of brightly coloured slushy drink in plastic cup with yellow straw on wooden table

ALT Image of brightly coloured slushy drink in plastic cup with yellow straw on wooden table
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Wales was the first country in the UK to make it a legal requirement to display hygiene rating stickers in prominent places and has since seen the highest record of the top hygiene rating of 5 food businesses, rising from 44% to 71% in 10 years! #foodhygiene #hygienerating
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Now you've got your food business registered with the right permissions, it's time to set up your procedures, training & food hygiene. Ensure you follow this checklist to set up your food business safely, and for more training head to our website: thesaferfoodgroup.com/food-s…
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Did you know there is a legal penalty for non-compliance for food sold or served loose, out of home without the associated allergen labels? Here's what our allergy awareness course covers and the responsibility you have as a food handler... #allergens
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When it comes to catering for allergens in healthcare, serving those with allergies isn't optional! Allergen training is so important for anyone who handles food but, it is vital for those in healthcare to be trained and know how to avoid cross-contamination. #allergyawareness
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Now all mentioned prerequisite steps are completed, it's time to perfect a flow chart then your team are ready to write a #HACCP plan! Carry out an on-site audit to identify any food safety steps that are currently being missed which can be verified during the procedure.
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