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Blog Post - Page-53

Nearly half of one wedding’s guests fall ill to food poisoning

Posted: June 19th, 2012 by Craig comment-icon Comments disabled

Hosting a couple’s wedding celebration is a huge responsibility for any food business; the newlyweds will more often than not have saved for years in order to make this the most memorable day of their lives. Emotions will be running high and guests will expect food that they can eat without fear of falling ill. For one couple, however, this scenario didn’t materialise as the Hotel hosting their wedding served chicken liver pate that had been cooked a temperature too… Read more »

The dangers of unguarded machinery

Posted: June 18th, 2012 by Eloise comment-icon 1

Working with machinery tends to carry a risk, but this risk is multiplied if adequate training and instruction are not provided, or if moving parts are not guarded. There are numerous accidents every year involving machinery and these incidents can have a terrible impact on the lives of those involved. A metal polishing company in the West Midlands was recently prosecuted following two accidents that occurred within five months of each other. Both employees had their hands dragged into polishing… Read more »

Keeping food safe over the summer months

Posted: June 17th, 2012 by Dermot comment-icon Comments disabled

As the temperatures rise over the summer months, increased vigilance is required to ensure that bacteria are not allowed to proliferate in areas where food is prepared or in food itself. The warmer weather provides an ideal environment for bacteria to multiply and food can quickly become dangerous if consumed. If you run a food outlet or business, it is essential to make sure that any employee who comes into contact with food understands the risks of contamination and how… Read more »

Is your business at risk from legionella bacteria?

Posted: June 15th, 2012 by Craig comment-icon Comments disabled

With the number of confirmed and suspected cases of Legionnaire’s disease now standing at eighty-two, this latest outbreak should act as a warning to businesses that use water systems in their line of business. Two companies in Edinburgh have now been served with Improvement Notices following inspections of water cooling towers and will have to undertake remedial work in order to comply with the regulations governing the cleaning, maintenance and biocide programmes of water cooling towers. It not just water… Read more »

Rise in number of food incidents in 2011

Posted: June 14th, 2012 by Craig comment-icon Comments disabled

In 2009, the Food Standards Agency investigated 1,208 food incidents, while 2010 saw an increase to 1,505. Last year, this number jumped again to 1,714. The FSA have not identified any one particular reason for this increase, although they have stated that improved monitoring and reporting could have played a major part in the increase. There were also more cases involving microbiological contamination, pesticides and paan leaves. For food businesses, the roll-out of the new ratings system could identify failings… Read more »

Improvement Notice served on Edinburgh cooling tower after Legionnaire’s outbreak

Posted: June 13th, 2012 by Eloise comment-icon Comments disabled

The legionella bacteria can cause a range of health complaints that range in severity, and can lead to pneumonia that can be potentially fatal. With the outbreak in Edinburgh recently, the clock has been ticking to identify the possible sources of this latest deadly outbreak. Now, the Health and Safety Executive has issued an Improvement Notice for a distillery for alleged failures to control the risk of legionella in one of its three cooling towers. Cooling towers require a sustained… Read more »

Another outbreak of food poisoning caused by liver paté

Posted: June 12th, 2012 by Dermot comment-icon Comments disabled

There have been numerous cases of food poisoning caused by eating pate harbouring the Campylobacter bacteria, and yet new incidents keep on occurring. When Reading College catering students prepared food for a group of retired people, they were serving a group whose age made them particularly vulnerable to such infections. Yet, they were told to prepare the pate at a temperature too low to kill the bacteria present in so many raw poultry products. Eighteen elderly people fell ill after… Read more »

Worker saves colleague from choking

Posted: June 11th, 2012 by Eloise comment-icon Comments disabled

An oil terminal control room leader could have died after choking on a piece of chicken madras, had his colleague not stepped in to administer first aid. The control room leaser was eating alone when a piece of his curry became stuck in his windpipe. He tried unsuccessfully to dislodge the food by drinking water, and when he realised he was choking he went to seek help from colleagues in the adjoining mess room. When he came into the room… Read more »

Risky behaviour can lead to prosecution

Posted: June 9th, 2012 by Dermot comment-icon Comments disabled

Prosecution for health and safety breaches does not always occur only following an accident or incident, as the director of an Ipswich roofing firm has found out to his cost. A member of the public saw the director and one of his employees working on the roof and, feeling concerned for their safety, reported them to the HSE. It was found that they had been using a petrol-powered disc-cutter while perched on the roof tiles, and had failed to use… Read more »

Basic food safety

Posted: June 8th, 2012 by Craig comment-icon Comments disabled

All employees working in the food industry need to have a basic understanding of food hygiene and how to reduce the risk of food poisoning, but some businesses fail to ensure that they are adhered to – at their cost if they are inspected by environmental health officers. Food safety training teaches employees how to keep customers safe, as well as the legislation in place. The simple rules of food safety are: • Handwashing – before and after touching food,… Read more »

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