From eggs to veg and cakes to ketchup, we clear up the confusion around which foods should and shouldn’t be kept in the fridge.

Food-poisoning bacteria can grow and multiply on some types of food more easily than others. Unfortunately, fish, meat and poultry are among those in this high-risk group.

What every caterer should know about staff supervision, instruction and food safety training regulations

Before ordering your product, there are a few initial checks we recommend you carry out.

10 simple guidelines to help you store products safely in your refrigerator

Everything you wanted to know about Blast Chilling/Freezing - but were afraid to ask!

We've put together some handy tips of how how to get the most out of your blast chiller or freezer

Videos to help you get the most our of your blast chiller

Whether you’re considering performance, longevity or environmental impact, Foster coldrooms are built differently. Read on to find out more about the best option to suit your needs.

Ultimately, your commercial kitchen layout can determine how quickly and efficiently food is prepared and served to customers.

If you’re thinking about opening a restaurant for the first time, considering all the equipment you will need in your kitchen can be overwhelming.

Here are some additional commercial kitchen design tips to consider.

There are three typical commercial kitchen layouts. Think about which of these layout types would best suit your needs and the space available, or whether a blend of multiple layout styles is preferable.

This can depend on your menu, environment, type of food you'll be storing and more.

Why is food temperature control so important, and what happens when food is kept at the wrong temperature?

The thought of a visit by an Environmental Health Officer (EHO) can be daunting, but EHOs would much rather engage with you about food safety law than have to enforce it.

Here are seven common but easy-to-miss hazards you should be aware of to protect your business and your customers.

Being able to understand and identify the types of hazard that can occur within food businesses is essential.

Nothing is as important to the caterer as food safety. As a leading industry specialist and guardian of effective food hygiene, Foster has produced a number of advisory guides to help you get the very latest updates on the rules and regulations.

The ‘Hazard Analysis Critical Control Points’ (HACCP) food management systems are used by businesses that make or serve food and drink products and apply to everyone from caterers to childminders.