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    Food safety

    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.

    Jump to:      HACCP      EHO      Ice handling    Temperature

       

    HACCP

    What is HACCP?

    A saucepan can be seen over a gas hob

    HACCP stands for ‘Hazard Analysis and Critical Control Points’ and if you work in the food and drink industry you need to know... read more

    Effective record keeping

    A chef prepares a dish

    Accurate record keeping will not only reduce the stress of the HACCP certification process and inspections by EHOs, it is also the most... read more

    Seven hygiene hazards you should know

    A chef is seen preparing ingredients. A bowl of peeled shallots is visible in the foreground.

    We know it’s imperative to keep professional kitchens spotlessly clean, but in a busy and sometimes stressful working environment it can be all too easy... read more

      

    Environmental Health Officers

    EHOs: how they can help your business

    a chef adds the finishing touches to a dish. Other chefs can be seen working in the background

    For owners of catering businesses, the thought of a visit by an Environmental Health Officer (EHO) can be daunting. But the truth is EHOs would much rather engage... read more

    Hazards that can catch you off guard

    a beautifully plated dish is shown in the foreground. A chef is moving a gastronorm pan.

    Nobody wants a food scandal on their hands: even a single food-related incident can warrant a harsh blow to your business in terms of fines and reputational damage... read more

    Failing an inspection: what happens next

    a concerned chef looks at the notes made by an inspector

    Inspections by Environmental Health Officers (EHOs) are a routine part of running a food business, but what happens if your premises are not up to scratch... read more

      

    Handling and Serving Ice

    Ice and food safety laws

    A drink filled with ice is shown in the foreground with ice cubes scattered around. Vibrant bottles can be seen in the background.

    If you work in the hospitality and foodservice industry you undoubtedly encounter a lot of ice on a daily basis. From serving it in drinks to using it in food displays... read more

    Why clean ice is better

    ice is shown in cocktail glasses

    Ice is an essential ingredient for many of the drinks and cocktails you serve, but it’s often a neglected one. Good quality, crystal-clear ice is a must, not only... read more

    How clean is your ice maker?

    ice is poured into a glass tumbler

    As the forgotten food of the catering industry, it’s easy to underestimate how much bacteria can form on ice and its potential to make your customers ill... read more

    Temperature

    Safety and quality: why food temperature matters

    A drink filled with ice is shown in the foreground with ice cubes scattered around. Vibrant bottles can be seen in the background.

    A thorough understanding of food temperature control is crucial when running a catering business to ensure food...read more

    Please note: The articles and white papers are written in conjunction with UK industry experts and are most applicable to UK operations and food safety guidelines.