Food Temperature Control: The UK Rules Explained
Chilling, cooking, hot holding and cooling temperatures, the two- and four-hour display rules, probe calibration and what to record.
Food hygiene ratings explained: what your score means and how to improve it
The three elements behind your 0-5 rating, why the weakest one caps your score, and your rights to appeal, reply and request a re-visit.
Natasha’s Law and Allergen Labelling Explained
What PPDS food is, what the label must show, the 14 allergens, and how allergen rules differ for made-to-order and loose food.
HACCP Explained in Plain English
What HACCP means, the 7 principles, why it is a legal requirement under Article 5, and how small businesses comply proportionately.
The 4 Cs of Food Hygiene: Cleaning, Cooking, Chilling, Cross-Contamination
The FSA four Cs explained with real UK temperatures, two-stage cleaning and the cross-contamination controls that actually work.
Do I Legally Need a Food Hygiene Certificate?
The honest legal answer on food hygiene certificates in the UK, what is genuinely mandatory, and what happens if you do not comply.
Level 1 vs Level 2 vs Level 3 Food Hygiene: Which Do You Need?
Level 1, 2 or 3 food hygiene? A clear comparison of who each level is for, what it covers, and how to choose.
Food Hygiene Certificate: What It Is and How to Get One
What a UK food hygiene certificate is, which level you need, how to get one online, and what the law actually requires.
Which Appliances Need PAT Testing?
Any mains-powered equipment used at work should be in your maintenance regime — including extension leads, chargers and employee-owned items. What is in scope and what is not.
Who Can Carry Out PAT Testing?
PAT testing must be done by a competent person — but that does not have to be a qualified electrician. What competence means and who can do each level of check.