Creating a Safe Haven: Why Your Pub, Restaurant or Hotel Should Welcome Vulnerable People

In today’s society, businesses have a vital role to play beyond profit-making. Hospitality venues such as pubs, restaurants, and hotels are more than just places to eat, drink, and sleep, they are community hubs. 

That’s why creating a safe space for vulnerable people isn’t just a moral obligation, it’s a smart, compassionate, and forward-thinking business move.

Who Are Vulnerable People?

Vulnerable people can include:

Elderly individuals

People with physical or learning disabilities

Those living with mental health conditions

Individuals experiencing homelessness or financial hardship

Children and young people at risk

Victims of domestic abuse

People struggling with addiction or recovery

Vulnerability can be temporary or long-term, visible or invisible. What matters is how we, as business owners and staff, respond to it.

Why It Matters

1. Community Responsibility

Your business is part of the community. Being inclusive and considerate helps build a positive local reputation and demonstrates a sense of social responsibility that today’s customers value highly.

2. Brand Loyalty and Goodwill

People remember how they were treated in moments of difficulty. A welcoming atmosphere that extends kindness to everyone, especially those in need, generates loyalty, positive word of mouth, and customer retention.

3. Legal and Ethical Duty

Under the Equality Act 2010, businesses must make reasonable adjustments to accommodate people with disabilities and must not discriminate. Being proactive in supporting vulnerable guests not only keeps you compliant but also builds a more just and equal environment.

4. Staff Morale and Purpose

Teams feel more motivated when they know their workplace upholds strong values. Staff training around safeguarding, inclusivity and awareness equips your team with the confidence to act compassionately and professionally.

How to Make Your Venue a Safe Space

Train Your Staff

Safeguarding training: Teach staff how to recognise the signs of abuse, distress, or exploitation.

Mental health awareness: Encourage empathy and understanding, especially when a customer seems confused, anxious, or upset.

Disability confidence: Ensure your team is prepared to assist people with visible and invisible disabilities.

Adjust Your Environment

Install ramps, wide doorways and accessible toilets.

Use clear signage and offer menus in large print or braille.

Provide quiet spaces for people who are overwhelmed or overstimulated.

Implement Safe Place Schemes

Consider registering your venue as a “Safe Place” under local council schemes that offer refuge for people in distress.

Display stickers and signage showing that your business is a recognised safe haven.

Partner with Local Services

Build links with local charities, domestic abuse support organisations, and mental health services. You may be able to offer temporary sanctuary, warm spaces, or even meals in times of crisis.

Embrace Inclusive Policies

Have clear guidelines for handling incidents involving vulnerable customers. That might include offering to call support services, ensuring someone isn’t left alone if intoxicated or distressed, or helping a lost child reconnect with family.

Real Impact, Real Rewards

A woman fleeing domestic violence, an autistic man struggling with a noisy crowd, a teenager who feels unsafe walking home, your venue could be the one place that offers help and hope. That’s not just good business; it’s a human triumph.

As the cost of living bites and social inequalities widen, kindness becomes currency, and your pub, hotel or restaurant could be exactly where that kindness is served.

Would you like to show that your business cares?

Start by making small changes—and let your community know that everyone, no matter their situation, is welcome at your door.

Why You Should Regularly Service Your Cooker Hoods and Kitchen Extractor Systems

Whether you’re managing a bustling commercial kitchen or cooking for your family at home, keeping your cooker hood and extractor system in top condition is not just a matter of hygiene—it’s a matter of safety, efficiency and cost-effectiveness.

What Does a Cooker Hood or Extractor Fan Do?

Cooker hoods and extractor fans are designed to remove airborne grease, smoke, odours, and steam produced during cooking. 

They help maintain air quality and reduce the build-up of moisture and contaminants in your kitchen. But these hardworking appliances only function properly if they are regularly cleaned and maintained.

Why Regular Servicing Is Essential

1. Fire Safety

Grease and oil build up quickly inside extractor systems, especially in commercial kitchens where cooking is constant. This build-up can become a serious fire hazard. Regular servicing ensures that these residues are removed before they reach dangerous levels.

2. Improved Air Quality

Blocked or dirty filters reduce the efficiency of extraction, leaving smoke, odours and even harmful airborne particles lingering in your kitchen. Clean filters and a well-maintained system help keep the air fresh and breathable.

3. Better Energy Efficiency

When filters are clogged or the system is struggling to perform, it must work harder—using more energy and increasing your utility bills. A clean, well-functioning extractor is more efficient and environmentally friendly.

4. Extended Appliance Life

Just like any mechanical system, regular maintenance helps prevent wear and tear. Neglecting to clean and service your extractor can lead to expensive repairs or the need for a full replacement much sooner than expected.

5. Hygiene Compliance in Commercial Kitchens

For food businesses, keeping extractor systems clean is a legal requirement under health and safety regulations. Failure to do so can result in hefty fines, forced closures, or failing hygiene inspections. Regular servicing and proper documentation are essential for compliance.

How Often Should You Service and Change Filters?

Domestic Kitchens: Replace or clean filters every 3–6 months, depending on usage. A full service is recommended annually.

Commercial Kitchens: Filters should be cleaned weekly or monthly, and professional servicing should be carried out at least every 6 months—more frequently if you operate a high-volume kitchen.

Signs Your System Needs Attention

Reduced suction power or poor odour control

Excessive noise or rattling

Visible grease build-up

Smell of burning or overheating

Lights or control panels not functioning correctly

Final Thoughts

Your cooker hood and extractor system are not ‘fit and forget’ appliances. They require regular attention to function effectively and safely. Whether you're at home or in a commercial environment, staying on top of maintenance will save you money, reduce risk, and ensure a healthier kitchen for everyone.

Bonus Tip: Keep a Maintenance Log

In commercial settings, maintaining a log of filter changes and servicing dates helps demonstrate due diligence to health inspectors and insurance providers.

First Aid Tips and Ideas for a Busy Working Kitchen

In a bustling kitchen environment, whether it's a professional restaurant, café, or catering kitchen, accidents can happen in the blink of an eye. 

Sharp knives, hot surfaces, heavy lifting, and fast-paced service all create risks that, without proper awareness and preparation, can quickly lead to injury. 

A solid understanding of first aid is not just useful—it’s essential.

Here are key first aid tips and ideas every busy kitchen should implement to protect staff and maintain a safe working environment.

1. Stock and Maintain a Fully Equipped First Aid Kit

Every working kitchen must legally have a first aid kit that’s appropriately stocked and accessible. Essentials include:

Assorted plasters and sterile dressings

Burn dressings and gel (e.g. Burnshield)

Sterile eye wash

Antiseptic wipes

Disposable gloves

Bandages and tape

Finger cots or stall dressings (particularly useful in food prep)

Scissors and tweezers

A digital thermometer

First aid guidance leaflet

Make sure kits are checked weekly, with used items replaced promptly. Place kits in clearly marked, easily accessible areas—ideally near each workstation.

2. Train All Staff in Basic First Aid

Basic first aid training should be part of every kitchen induction. While not everyone needs to be a certified first aider, all staff should know how to:

Treat cuts and grazes safely

Respond to minor burns and scalds

Perform CPR and use an AED (Automated External Defibrillator), if available

Manage choking incidents

Spot signs of allergic reactions and anaphylaxis

Encourage ongoing training, and display emergency numbers prominently, including NHS 111 and the nearest A&E department.

3. Common Kitchen Injuries and How to Handle Them

Cuts and Lacerations

Use blue waterproof plasters (a food industry standard) to cover any wound. Apply pressure to stop bleeding and elevate the injury if needed. For deeper cuts, seek medical attention.

Burns and Scalds

Immediately run the burn under cool running water for at least 20 minutes. Do not apply oils, butter, or ice. Use a sterile, non-fluffy dressing, and avoid bursting blisters. Burns covering large areas or those affecting the face, hands, or genitals should be seen by a medical professional.

Slips, Trips and Falls

If someone falls, assess for head injuries or broken bones. Do not move them unless they're in danger. Ensure wet or greasy floors are mopped promptly and clearly signed to prevent incidents.

Eye Injuries

Splashes from hot oil, cleaning chemicals or food prep can cause irritation or burns. Use an eyewash station immediately and seek urgent care for any chemical or deep tissue injury.

Choking

Encourage the person to cough. If that fails, administer back blows and abdominal thrusts (Heimlich manoeuvre). Call 999 if they lose consciousness and begin CPR if necessary.

4. Promote a Culture of Safety and Awareness

Prevention is always better than cure. In a high-pressure kitchen, encourage staff to:

Wear protective gear (cut-resistant gloves, non-slip shoes)

Use safe cutting techniques

Store knives and heavy items securely

Keep walkways clear and dry

Take regular breaks to reduce fatigue-related accidents

Regularly review safety procedures, especially when onboarding new staff or introducing new equipment.

5. Have a Clear Emergency Action Plan

Make sure all team members know the emergency procedures:

Who to call in an emergency

The location of first aid kits and fire extinguishers

How to evacuate the premises if necessary

Where to find the accident logbook (required for all workplace injuries)

Designate a trained first aider for each shift and keep contact lists up to date.

A fast-paced kitchen doesn’t need to be a dangerous one. By preparing staff with practical first aid knowledge, keeping kits well-stocked, and prioritising safety culture, you’re investing in the wellbeing of your team and the success of your business. 

Accidents may be inevitable—but with the right preparation, injuries don't have to escalate.

How World Day for Safety and Health at Work Can Improve Safety in Restaurants, Pubs and Eating Places

Every year on 28 April, World Day for Safety and Health at Work serves as a global reminder of the importance of creating safe and healthy workplaces. 

For the hospitality industry—especially restaurants, pubs, and cafés—this is an ideal time to take stock, improve practices, and foster a culture where both staff and customers feel protected.

While safety might not always be the most glamorous part of the service industry, it is absolutely essential. Kitchens, bars, and dining areas are full of potential hazards, from sharp knives and hot oil to slippery floors and heavy lifting. 

Here's how food and drink businesses can use this global awareness day to improve their standards and support their teams.

1. Review and Update Risk Assessments

Start by conducting a full review of your current health and safety policies. World Day for Safety and Health at Work is a great annual reminder to reassess:

Fire safety procedures

Slips, trips and falls

Food hygiene controls

Manual handling

Use of cleaning chemicals

Are risk assessments up to date? Have there been any changes to the layout, equipment, or staffing that require a reassessment? Use the day to double-check compliance with UK legislation, such as the Health and Safety at Work Act 1974 and Food Safety Act 1990.

2. Provide Refresher Training for Staff

Even experienced staff benefit from reminders. Organise short refresher training sessions on key topics:

Knife safety and equipment handling

Safe lifting techniques

Allergen awareness and food hygiene

Mental health and stress management

Make it engaging—consider quizzes, toolbox talks, or even role-playing scenarios. Training on World Day for Safety and Health at Work reinforces your commitment to your team’s wellbeing.

3. Involve Staff in Safety Discussions

Safety isn’t just a top-down directive. Frontline staff often spot issues that management might miss. Use the day to host a team safety meeting:

Ask for feedback on hazards

Invite ideas on improving workflows

Discuss near-miss incidents and how to prevent them

Create an anonymous suggestion box or survey if your team prefers to share concerns more privately. Employees are more likely to follow safety protocols if they feel heard and involved in the process.

4. Check Equipment and Maintenance

Is your equipment in good working order? Faulty or unmaintained tools are a leading cause of accidents in hospitality. On this day, set aside time to:

Inspect gas hobs, fryers, and ovens

Test fire extinguishers and alarms

Service extraction fans and refrigeration units

Review COSHH compliance for cleaning chemicals

A well-maintained kitchen is a safer, more efficient one—and it reduces long-term costs by preventing breakdowns.

5. Raise Awareness on Mental Health

The hospitality industry is fast-paced and often stressful. World Day for Safety and Health at Work is an opportunity to promote psychological safety as well as physical. Consider:

Sharing mental health resources (like those from Mind or Hospitality Action)

Promoting open conversations around stress and burnout

Offering quiet spaces or scheduled breaks to support staff wellbeing

The day can be a springboard for ongoing efforts to improve morale, reduce staff turnover, and build a stronger team.

6. Engage Customers in Your Commitment to Safety

Don’t keep your efforts behind the scenes. Share your commitment to safety with your customers:

Post your participation in World Day for Safety and Health at Work on social media

Highlight any improvements or staff training you’ve done

Display your food hygiene rating and safety policies

This transparency builds trust and reassures customers that your venue takes safety seriously.

Final Thoughts

World Day for Safety and Health at Work is more than a date on the calendar—it’s an opportunity to take proactive steps that make a real difference. Whether you run a cosy village pub, a bustling city restaurant, or a local café, investing time in health and safety benefits everyone: owners, staff, and guests alike.

By making safety a priority today, you’re building a stronger, more sustainable business for tomorrow.

Beating Food Poisoning: A Guide to Better Hygiene and Food Storage Techniques at Home

Food poisoning is a common yet preventable issue that affects millions every year. 

While it's often associated with dining out, many cases actually originate from within our own kitchens. 

The good news is that with proper hygiene and smart food storage techniques, you can significantly reduce the risk of foodborne illnesses. Here’s a comprehensive guide on how to beat food poisoning right at home.

Understanding Food Poisoning

Food poisoning occurs when you consume contaminated food or beverages. Bacteria, viruses, and parasites are the usual culprits, with common offenders including Salmonella, E. coli, and Norovirus. Symptoms often include nausea, vomiting, diarrhoea, stomach cramps, and fever, typically manifesting within hours to days after ingestion.

Better Hygiene Practices

Hand Washing

Always wash your hands thoroughly with soap and warm water before and after handling food, especially raw meat, poultry, and seafood.

Wash hands after using the toilet, changing nappies, and touching pets.

Clean Kitchen Surfaces

Regularly clean and disinfect kitchen countertops, cutting boards, and utensils. Use separate cutting boards for raw meat and vegetables to avoid cross-contamination.

Sanitize sponges and dishcloths frequently, as they can harbour bacteria.

Safe Food Handling

Avoid handling food if you are ill, particularly if you have symptoms of a stomach bug.

Use disposable paper towels for cleaning kitchen surfaces or wash reusable cloths in hot water frequently.

Cooking Temperatures

Cook food to the appropriate internal temperatures to kill harmful pathogens. Use a food thermometer to ensure meats reach the following temperatures:

Poultry: 75°C (165°F)

Ground meats: 70°C (160°F)

Steaks and roasts: 63°C (145°F) followed by a 3-minute rest time

Better Food Storage Techniques

Refrigeration and Freezing

Store perishable items in the refrigerator at or below 5°C (41°F). Use the freezer for long-term storage of meats, poultry, and leftovers at -18°C (0°F).

Do not overfill your fridge; allow air to circulate to maintain consistent temperatures.

Proper Labelling and Rotation

Label leftovers with the date they were prepared. Consume or freeze within three to four days.

Use the "first in, first out" method to ensure older items are used before newer ones, reducing waste and the risk of consuming expired food.

Separation of Raw and Cooked Foods

Store raw meats, poultry, and seafood in sealed containers on the bottom shelf of the fridge to prevent juices from dripping onto other foods.

Keep cooked and ready-to-eat foods on higher shelves to avoid contamination.

Cooling Hot Foods

Cool hot foods quickly before refrigerating to prevent bacterial growth. Divide large batches into smaller containers for faster cooling.

Do not leave perishable food out at room temperature for more than two hours (one hour if the room temperature is above 32°C or 90°F).

Food Packaging

Ensure all food is properly sealed before storage. Use airtight containers or resealable bags to keep food fresh and prevent contamination.

Avoid using damaged or compromised packaging that can allow bacteria to enter.

Conclusion

Maintaining good hygiene and practicing proper food storage techniques are essential steps in preventing food poisoning. By implementing these strategies, you can protect yourself and your family from the discomfort and potential dangers of foodborne illnesses. Remember, a clean kitchen and mindful food handling are your best defences against the invisible threats lurking in your meals. Stay vigilant, stay safe, and enjoy your food with peace of mind.

Keeping Safe in Your Home's Kitchen: Essential Tips

This isn't a subject that I think we have covered before so we have decided to address that, now.

The kitchen is often considered the heart of the home. It's where we prepare meals, share conversations, and make lasting memories.

 However, it's also a place where accidents can easily happen. From sharp knives to hot stoves, the kitchen is filled with potential hazards. Here are some essential tips to help you keep safe in your kitchen.

1. Handle Knives with Care

Knives are one of the most common sources of kitchen injuries. To minimise risk:

Always cut away from your body and keep your fingers clear of the blade.

Use a cutting board and ensure it is stable. A damp cloth underneath can prevent slipping.

Keep your knives sharp; a dull knife requires more force and is more likely to slip.

Store knives in a knife block or drawer with a blade guard to prevent accidents when reaching for them.

2. Prevent Burns and Scalds

Hot surfaces and liquids are another significant hazard in the kitchen. Follow these precautions:

Turn pot handles towards the back of the stove to avoid knocking them over.

Use oven mitts or potholders when handling hot pots, pans, or trays.

Be cautious when lifting lids off hot pots; steam can cause severe burns.

Keep a fire extinguisher in the kitchen and ensure it is easily accessible and regularly checked.

3. Safe Cooking Practices

Whether you're a seasoned chef or a novice cook, safe cooking practices are vital:

Never leave cooking unattended. If you must leave the kitchen, turn off the stove.

Keep flammable items, such as kitchen towels and paper, away from the stove.

Clean up spills immediately to prevent slips and falls.

Be mindful of hot oil splattering. Use a splatter guard and add food gently to hot oil.

4. Electrical Safety

Electrical appliances are convenient but can pose a risk if not used properly:

Unplug appliances when not in use and never use them with wet hands.

Ensure your hands are dry before plugging in or unplugging any kitchen appliance.

Regularly check cords for damage and replace any frayed or worn cords immediately.

Keep electrical appliances away from water sources, such as sinks.

5. Store Food Safely

Proper food storage can prevent foodborne illnesses:

Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent juices from contaminating other foods.

Use airtight containers for leftovers and label them with dates to keep track of freshness.

Keep your refrigerator at or below 4°C (40°F) and your freezer at -18°C (0°F) or lower.

Regularly clean your refrigerator and pantry to prevent the build-up of expired or spoiled food.

6. Child Safety

If you have children, extra precautions are necessary to keep them safe:

Use stove knob covers and keep the oven door closed and locked when not in use.

Store sharp objects, cleaning supplies, and other hazardous items out of reach.

Teach children about kitchen safety and supervise them closely when they are helping or observing.

7. First Aid Preparedness

Despite all precautions, accidents can still happen. Be prepared:

Keep a well-stocked first aid kit in the kitchen. Plus have a chiller pack for immediate cold compressing for minor burns, etc.

Know basic first aid procedures, such as treating burns and cuts.

Have emergency numbers readily available.

By following these safety tips, you can create a safer kitchen environment for yourself and your loved ones. Remember, a little caution goes a long way in preventing accidents and ensuring that your kitchen remains a place of joy and creativity.

Stay safe and happy cooking!

Teaching Young Children to Safely Help in the Kitchen

The kitchen can be a wonderful place for children to learn essential life skills, foster creativity, and spend quality time with family. 

My specialty was making flapjacks, my brother's was shortbread and my wife, as her mother was a professional chef running her own business, she was a proper under chef!

Ensuring the safety of children in the kitchen is absolutely paramount. 

Here’s a guide to helping your young ones navigate the kitchen safely and enjoyably, along with a few simple recipes they can make under supervision.

Safety First

Establish Ground Rules:

Always wash hands before handling food.

Keep fingers away from sharp objects.

Stay away from hot surfaces and appliances.

Clean up spills immediately to avoid slips and falls.

Child-Friendly Tools:

Use plastic knives with serrated edges for cutting soft items.

Opt for lightweight, non-breakable bowls and utensils.

You can buy proper child-proportioned kitchen tools, should you wish.

Invest in a sturdy step stool to ensure they can reach the counter safely.

Supervised Zones:

Designate a specific area where your child can work, away from the stove and sharp objects.

Keep frequently used items within their reach to minimise the need for them to stretch or climb.

Education on Appliances:

Teach them the basics of kitchen appliances but emphasise that only adults should operate the stove, oven, and sharp utensils.

Introduce them to safer appliances, like hand mixers or blenders, and always supervise their use.

Simple Recipes for Little Chefs

1. Fruit Salad

Ingredients:

1 apple

1 banana

1 orange

100g grapes

1 tablespoon honey or lemon juice (optional)

Instructions:

Wash all the fruits thoroughly.

With adult supervision, peel and chop the apple, banana, and orange into bite-sized pieces.

Halve the grapes if they are large.

Mix all the fruit pieces in a large bowl.

Drizzle with honey or lemon juice if desired and mix gently.

Serve immediately.

2. No-Bake Cereal Bars

Ingredients:

200g rolled oats

100g honey

50g peanut butter

50g dried fruit (raisins, cranberries, etc.)

50g nuts or seeds (optional)

Instructions:

In a large bowl, combine the rolled oats and dried fruit.

In a microwave-safe bowl, warm the honey and peanut butter for about 30 seconds until they are easy to mix.

Pour the honey and peanut butter mixture over the oats and fruit.

Stir until all the dry ingredients are well-coated.

Press the mixture into a lined baking tin, flattening it with the back of a spoon.

Refrigerate for at least an hour until firm, then cut into bars.

3. Mini Pita Pizzas

Ingredients:

4 whole wheat pitta breads

200g tomato passata or pizza sauce

200g grated cheese (mozzarella, cheddar, or a mix)

Assorted toppings: sliced olives, cherry tomatoes, bell peppers, cooked chicken, etc.

Instructions:

Preheat the oven to 180°C (160°C fan/gas mark 4).

Lay out the pitta breads on a baking tray.

Spread a thin layer of tomato passata over each pitta.

Sprinkle grated cheese evenly on top.

Let your child arrange their choice of toppings on the pitta pizzas.

Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.

Allow to cool slightly before serving.

Tips for Encouraging Kitchen Involvement

Make it Fun: Use cookie cutters for fun-shaped sandwiches and fruits.

Praise Effort: Always commend their hard work and creativity, regardless of the outcome.

Be Patient: Allow extra time for tasks and expect a bit of mess. It's all part of the learning process.

Lead by Example: Demonstrate tasks and proper techniques, showing patience and safety.

By integrating children into kitchen activities, you not only teach them invaluable skills but also create lasting memories. With the right precautions and simple recipes, your young chefs will soon develop a love for cooking that will last a lifetime.

Keeping Your Cool: A Guide to Safe Food Storage in Hot Weather

As the summer sun blazes and temperatures rise, the importance of safe food storage becomes paramount. 

Warm weather can turn your kitchen into a breeding ground for bacteria, leading to foodborne illnesses that can put a damper on your summer fun. Here are some essential tips to ensure your food stays fresh and safe during the hot months.

1. Refrigeration is Key

The most critical rule for food safety in hot weather is proper refrigeration. Ensure your fridge is set to 5°C or lower. Here are some specific tips for different types of food:

Dairy Products: Milk, cheese, and yoghurt should always be stored in the fridge. Keep them on the middle shelf where the temperature is most consistent.

Meat and Poultry: Store raw meat, poultry, and seafood on the bottom shelf to prevent juices from dripping onto other foods and causing cross-contamination.

Leftovers: Cool leftovers quickly and store them in shallow containers to ensure they reach a safe temperature fast. Consume within 2-3 days.

2. Freezing for Longevity

If you have surplus food or leftovers that you won't consume immediately, freezing is an excellent option. Here are some freezing tips:

Portion Control: Freeze food in portions to make defrosting more manageable and reduce waste.

Label and Date: Always label your frozen items with the date to keep track of how long they’ve been stored.

Defrost Safely: Defrost food in the fridge, not on the counter. Alternatively, use the microwave's defrost setting.

3. Keep it Cool Outdoors

If you’re planning a picnic or barbecue, keeping food cool while outdoors is crucial. Here’s how:

Cool Boxes and Ice Packs: Use cool boxes or insulated bags with ice packs to keep perishable items chilled.

Two-Hour Rule: Perishable food should not be left out for more than two hours (or one hour if the temperature is above 30°C).

Separate Coolers: Keep drinks in a separate cooler to avoid opening the food cooler frequently, which lets cold air escape.

4. Smart Storage Solutions

Maximise your kitchen’s storage potential and keep your food fresh with these smart storage tips:

Air-Tight Containers: Use air-tight containers for dry goods like cereals, nuts, and snacks to keep them fresh and prevent pest infestations.

Cool, Dark Places: Store potatoes, onions, and garlic in a cool, dark place rather than in the fridge.

Rotate Stock: Practise the “first in, first out” method. When you buy new groceries, place them behind the older items to ensure you use up older stock first.

5. Hydration and Freshness

Fruits and vegetables can lose their freshness quickly in hot weather. Here’s how to keep them at their best:

Hydrate Veggies: Wrap leafy greens and herbs in a damp cloth or paper towel before storing them in the fridge.

Separate Storage: Store fruits and vegetables separately as some fruits emit ethylene gas which can speed up the ripening process of veggies.

Ripen at Room Temperature: Allow fruits like bananas, avocados, and tomatoes to ripen at room temperature, then refrigerate once they are ripe.

6. Mind the Pantry

Your pantry also needs attention during hot weather:

Check for Pests: Heat can attract pests like ants and moths. Regularly check your pantry for any signs of pests and keep food in sealed containers.

Keep it Cool: If possible, ensure your pantry is well-ventilated and away from direct sunlight.

7. Stay Informed

Stay informed about food safety by regularly checking guidelines from reputable sources such as the Food Standards Agency. They provide valuable advice on how to handle, store, and prepare food safely.

By following these tips, you can enjoy the summer while ensuring your food remains safe and delicious. Remember, when it comes to food safety, it’s better to be cautious and keep your cool!

The Art of Safe Slow Cooking and Braising

In today's fast-paced world, where convenience often trumps culinary tradition, there is a timeless appeal to the art of slow cooking and braising. 

These methods not only bring out the deep, rich flavours in food but also evoke a sense of nostalgia for a time when meals were prepared with patience and care. 

Let's look into the world of slow cooking and braising, exploring their benefits, techniques, and the culinary magic they create.

The Essence of Slow Cooking

Slow cooking is a method that involves cooking food at a low temperature over an extended period. This technique is perfect for busy individuals who want to enjoy home-cooked meals without constant supervision. The slow cooker, or crockpot, has become a kitchen staple for many, allowing for the effortless preparation of delicious dishes.

Benefits of Slow Cooking:

Enhanced Flavours: Cooking at low temperatures allows the flavours to meld and intensify, resulting in dishes with complex and satisfying tastes.

Tender Texture: Slow cooking breaks down the tough fibres in meat, making even the most economical cuts tender and juicy.

Nutrient Retention: Unlike high-heat cooking methods, slow cooking preserves the nutritional content of ingredients, ensuring healthier meals.

Convenience: With a slow cooker, you can set it and forget it. Simply add your ingredients, turn it on, and return to a ready-to-eat meal.

Popular Slow Cooking Recipes:

Beef Stew: A hearty dish made with chunks of beef, potatoes, carrots, and onions, simmered in a rich broth.

Pulled Pork: Pork shoulder cooked until it’s so tender it can be easily shredded, often flavoured with a tangy barbecue sauce.

Vegetarian Chilli: A flavourful mix of beans, tomatoes, peppers, and spices, slowly cooked to perfection.

The Art of Braising

Braising is another method that relies on low and slow cooking. It typically involves searing meat or vegetables at a high temperature and then simmering them in a small amount of liquid. This technique is ideal for transforming tough cuts of meat and fibrous vegetables into succulent, flavourful dishes.

Benefits of Braising:

Deep Flavour Development: The initial searing creates a caramelised crust, adding depth to the final dish.

Moist Cooking Environment: The combination of liquid and low heat ensures the ingredients remain moist and tender.

Versatility: Braising works well with a variety of meats and vegetables, making it a versatile cooking method.

Nutrient Enrichment: The cooking liquid, often enriched with herbs, spices, and aromatics, absorbs the nutrients and flavours of the ingredients, enhancing the overall dish.

Popular Braising Recipes:

Coq au Vin: A classic French dish where chicken is braised in red wine with mushrooms, onions, and bacon.

Beef Bourguignon: Another French favourite, this dish features beef braised in red wine, with garlic, onions, and a bouquet of herbs.

Braised Lamb Shanks: Lamb shanks slowly cooked in a broth of wine, tomatoes, and aromatic vegetables until the meat is fall-off-the-bone tender.

Tips for Successful Slow Cooking and Braising

Choose the Right Cuts: For slow cooking, opt for tougher cuts like beef chuck, pork shoulder, or lamb shanks. These cuts have more connective tissue, which breaks down beautifully over long cooking times. For braising, cuts like brisket, short ribs, and chicken thighs work best.

Layer Flavours: Start with a base of aromatics like onions, garlic, and carrots. For braising, ensure you sear the meat first to add a depth of flavour.

Liquid Matters: The cooking liquid can be anything from broth and wine to beer and tomatoes. Ensure there’s enough liquid to keep the ingredients partially submerged but not drowning.

Patience is Key: Both methods require time. Slow cooking typically takes 6-8 hours on low heat, while braising can take 2-4 hours depending on the cut and recipe.

Slow cooking and braising are more than just cooking techniques; they are a celebration of time-honoured traditions that bring out the best in our food. These methods remind us to slow down and savour the process of cooking and eating. So, dust off that slow cooker or Dutch oven, gather your ingredients, and embark on a culinary journey that promises rich flavours and hearty, comforting meals.

However, there is a caution that must be mentioned: Never slow cook beans such as kidney beans from raw. You must soak them overnight and then boil for thirty minutes as this is the only way to destroy phytohaemagglutinin which is a dangerous toxic protein.

So if you want to slow cook such beans either follow the above procedure and then add the, drained, beans into your slow cook recipe or use pre-cooked tinned beans instead. 

Happy and safe slow cooking!

Understanding the British Scores on the Doors Food Hygiene Rating System

In the UK, food safety and hygiene are paramount for ensuring public health. The Food Standards Agency (FSA) introduced the "Scores on the Doors" food hygiene rating system to provide transparency and empower consumers to make informed choices about where they eat out or purchase food. 

This blog post will look at how the system works, its significance, and what the ratings mean for consumers and businesses alike.

What is the Scores on the Doors System?

The Scores on the Doors system is a food hygiene rating scheme that evaluates the hygiene standards of food businesses, including restaurants, cafes, takeaways, pubs, and supermarkets. The system is designed to help consumers make informed decisions by providing clear and accessible information about the hygiene practices of food establishments.

How Does the Rating System Work?

Inspection by Local Authorities:

Local authority food safety officers inspect food businesses to ensure they meet the requirements of food hygiene law. These inspections are unannounced, ensuring that the ratings reflect the actual hygiene standards maintained on a regular basis.

Assessment Criteria:

During the inspection, officers assess three main areas:

Hygienic food handling: This includes preparation, cooking, re-heating, cooling, and storage.

Cleanliness and condition of facilities and building: This covers the cleanliness, layout, lighting, ventilation, and other facilities.

Management of food safety: This involves the systems or checks in place to ensure food is safe to eat, evidence that staff know about food safety, and the degree of confidence that standards will be maintained in the future.

Scoring and Rating:

Based on the inspection, the food business is given a score in each of the three areas. These scores are then combined to give an overall hygiene rating. The ratings range from 0 to 5:

0 – Urgent improvement necessary

1 – Major improvement necessary

2 – Improvement necessary

3 – Generally satisfactory

4 – Good

5 – Very good

Displaying the Ratings

Food businesses are encouraged to display their rating sticker or certificate at their premises in a place where it is easily seen by customers, such as the entrance or window. Additionally, the ratings are available online on the FSA’s website, allowing consumers to check the hygiene standards of establishments before visiting.

Importance of the Ratings

Consumer Confidence:

The ratings provide a clear and straightforward way for consumers to understand the hygiene standards of food businesses. This transparency helps build trust and confidence in the establishments they choose to patronise.

Incentive for Improvement:

Food businesses are motivated to improve and maintain high standards of hygiene to achieve a higher rating, as this can attract more customers and positively impact their reputation.

Public Health Protection:

By ensuring that food businesses adhere to strict hygiene practices, the system helps to protect public health and reduce the risk of foodborne illnesses.

The Scores on the Doors food hygiene rating system is a vital tool in promoting food safety and transparency in the UK. By providing consumers with clear information about the hygiene standards of food establishments, it empowers them to make informed choices and encourages businesses to maintain high standards. Next time you dine out or buy food, look out for the rating sticker or check the FSA’s website to ensure you’re making a safe choice.

By understanding and utilising the Scores on the Doors system, we can all contribute to a healthier, safer dining experience for everyone.

Food Standards Agency: https://www.food.gov.uk

Scores on the Doors: https://www.scoresonthedoors.org.uk

World Food Safety Day: Ensuring a Healthier Future for All

Every year, on the 7th of June, the global community comes together to observe World Food Safety Day. 

This significant day, established by the United Nations General Assembly in 2018, serves as a vital reminder of the critical importance of food safety and the need to ensure that the food we consume is safe, nutritious, and sufficient for all. 

As we look into the importance of this day, it becomes evident that food safety is not merely about preventing foodborne illnesses; it is intrinsically linked to the overall health and well-being of populations, economic development, and sustainable food systems.

Safeguarding Public Health

At its core, World Food Safety Day aims to highlight the necessity of maintaining high standards of food safety to protect public health. Foodborne diseases, caused by bacteria, viruses, parasites, or chemical substances, can have devastating impacts on health. According to the World Health Organization (WHO), nearly one in ten people fall ill each year from eating contaminated food, resulting in an estimated 420,000 deaths globally. Vulnerable groups, such as children, pregnant women, the elderly, and those with weakened immune systems, are particularly at risk.

By raising awareness and promoting best practices in food handling, preparation, and storage, World Food Safety Day helps reduce the incidence of foodborne illnesses. Ensuring that food is safe from farm to table is a shared responsibility that requires the collaboration of governments, producers, and consumers alike.

Supporting Economic Development

Food safety is also a crucial component of economic prosperity. Inadequate food safety practices can lead to significant economic losses, affecting both local and global markets. Contaminated food can result in costly food recalls, damage to brand reputation, and loss of consumer trust. For developing countries, the impact can be even more severe, hindering their ability to export food products and thus affecting their economic stability and growth.

Investing in food safety not only prevents financial losses but also promotes trade and market access. By adhering to international food safety standards, countries can enhance their competitiveness in the global market, fostering economic development and improving livelihoods.

Promoting Sustainable Food Systems

The theme of World Food Safety Day 2024, "Food Safety for Sustainable Development," underscores the interconnection between food safety and sustainable food systems. Sustainable food production methods that prioritise food safety help ensure that agricultural practices do not harm the environment or public health. This includes reducing the use of harmful pesticides, promoting organic farming, and ensuring safe water sources for irrigation.

Sustainable practices also involve minimising food waste, which is a critical issue in the fight against hunger and environmental degradation. By improving food safety measures, we can reduce the amount of food lost to contamination, ensuring that more food reaches those in need.

Empowering Consumers

World Food Safety Day is an opportunity to empower consumers with the knowledge and tools they need to make informed choices about the food they eat. Educating the public on how to read food labels, the importance of hygiene, and the proper way to store and cook food can significantly reduce the risk of foodborne illnesses.

Moreover, consumer awareness can drive demand for safer food products, encouraging producers to adopt better food safety practices. Informed consumers can also advocate for stronger food safety regulations and policies, creating a ripple effect that benefits society as a whole.

World Food Safety Day is more than a commemoration; it is a call to action. It reminds us that food safety is a shared responsibility and that our collective efforts are essential in ensuring a healthier, safer, and more sustainable future. 

By prioritising food safety, we protect public health, support economic growth, promote sustainable practices, and empower consumers. Let us all play our part in making every day a World Food Safety Day, ensuring that safe food is a reality for everyone, everywhere.

Foods You Should Never Share with Your Canine Companion

As much as we adore our furry friends and often find ourselves tempted to share our culinary delights with them, it’s crucial to remember that not all human foods are safe for our canine companions. 

While it might seem like an act of kindness to slip them a treat from the dinner table, certain foods can pose serious health risks to dogs. Here’s a rundown of foods you should never share with your beloved pet:

Chocolate: This classic indulgence for humans contains theobromine, a substance that is toxic to dogs. Even a small amount of chocolate can lead to symptoms like vomiting, diarrhoea, rapid breathing, increased heart rate, and even seizures or death in severe cases. However, special canine-friendly substitutes for chocolate are available.

Grapes and raisins: While the exact reason isn’t fully understood, grapes and raisins have been associated with kidney failure in dogs. Even small quantities can be harmful and lead to symptoms like vomiting, lethargy, and dehydration.

Onions and garlic: These members of the allium family can cause damage to a dog’s red blood cells, leading to anemia. Symptoms may include weakness, vomiting, breathlessness, and discolored urine.

Xylitol: This sugar substitute is commonly found in sugar-free gum, candies, and baked goods. Ingesting even a small amount of xylitol can cause a rapid release of insulin in dogs, leading to hypoglycemia (low blood sugar), seizures, and liver failure.

Avocado: While avocados are a nutritious choice for humans, they contain a substance called persin, which can be toxic to dogs in large quantities. Additionally, the large seed poses a choking hazard, and the high fat content may cause gastrointestinal upset.

Alcohol: Just as alcohol can have adverse effects on humans, it can be extremely dangerous for dogs. Even small amounts can cause intoxication, leading to vomiting, coordination problems, respiratory depression, coma, and even death.

Macadamia nuts: These nuts are particularly toxic to dogs and can cause symptoms like weakness, vomiting, tremors, and hyperthermia. In severe cases, ingestion of macadamia nuts may lead to paralysis.

Bones: While it may seem natural to give your dog a bone to chew on, cooked bones can splinter and cause serious internal injuries or blockages in the digestive tract. It’s best to stick to specially designed dog chews and treats.

Caffeine: Like chocolate, caffeine is a stimulant that can be harmful to dogs. Ingestion of caffeine-containing products can lead to restlessness, rapid breathing, heart palpitations, muscle tremors, and seizures.

Salty snacks: Foods high in salt, such as potato crisps and pretzels, can lead to excessive thirst and urination in dogs. In severe cases, ingestion of large amounts of salt can cause sodium ion poisoning, which may result in vomiting, diarrhoea, tremors, seizures, and even death.

While it’s important to avoid sharing these foods with your dog, there are plenty of safe and healthy alternatives available. Always consult your veterinarian if you have any questions or concerns about what foods are suitable for your canine companion. Remember, keeping your dog healthy and happy means being mindful of what you feed them, even when those puppy-dog eyes are begging for a taste of your meal.

The Unsung Hero of Hospitality: Why Hygiene is Vital in Bars, Pubs, Hotels, and Restaurants

In the bustling hospitality industry, where the clinking of glasses and the aroma of delectable dishes fill the air, there's an unsung hero that often goes unnoticed: hygiene. 

Whether you're sipping a cocktail at a bar, enjoying a meal at a restaurant, or staying in a cosy hotel room, hygiene plays a pivotal, vital role in ensuring a safe and enjoyable experience for patrons. 

Here, we delve into why hygiene is of vital importance in bars, pubs, hotels, and restaurants.

Customer Health and Safety:

The foremost reason for prioritising hygiene in hospitality establishments is customer health and safety. Foodborne illnesses and hygiene-related issues cannot only ruin a guest's experience but also pose severe health risks. Maintaining clean and sanitised surfaces, employing proper food handling procedures, and regular sanitation of utensils and equipment are essential in preventing the spread of bacteria, viruses, and other contaminants.

Reputation and Trust:

In the age of online reviews and social media, and good old fashioned word of mouth, a single hygiene mishap can quickly tarnish a venue's reputation. Conversely, establishments known for their impeccable hygiene standards earn trust and loyalty from patrons. 

Word-of-mouth recommendations and positive online reviews often highlight cleanliness as a significant factor in choosing where to dine or stay. Therefore, maintaining high hygiene standards not only safeguards the health of customers but also enhances the reputation of the establishment.

Legal Compliance:

Hygiene regulations and standards are not merely suggestions; they are legal requirements that hospitality businesses must adhere to. Health inspections, food safety regulations, and sanitation guidelines are enforced by local health authorities to protect public health. Non-compliance can lead to fines, closure orders, or even legal action, resulting in significant financial losses and damage to the establishment's reputation.

Employee Well-being:

Hygiene in hospitality extends beyond customer-facing areas; it also encompasses the well-being of employees. Providing a clean and safe working environment is essential for staff morale, productivity, and overall job satisfaction. Proper hygiene practices, including regular handwashing, wearing clean uniforms, and maintaining personal hygiene standards, not only promote a healthy workforce but also contribute to a positive workplace culture.

Sustainability:

Hygiene practices in hospitality also intersect with sustainability efforts. By reducing food waste through proper storage and handling, conserving water through efficient cleaning methods, and minimising the use of single-use plastics and disposable items, establishments can contribute to environmental sustainability. Additionally, adopting eco-friendly cleaning products and practices further demonstrates a commitment to both hygiene and environmental responsibility. However, some so-called eco-friendly cleaning products are not very efficient at cleaning and might even damage dishwashing machines and washing machines by leaving very sticky bentonite clay in the machines and waste pipes.

In conclusion, hygiene is the cornerstone of a successful and reputable hospitality establishment. From ensuring customer health and safety to safeguarding reputation, complying with legal regulations, promoting employee well-being, and contributing to sustainability efforts, the importance of hygiene cannot be overstated. 

By prioritising cleanliness and implementing robust hygiene protocols, bars, pubs, hotels, and restaurants can create a welcoming and safe environment where patrons can indulge in memorable experiences with peace of mind.

My wife has a BSc level qualification in hygiene and cleaning techniques and she can generally tell at a glance if a pub, restaurant or hotel is safe enough to eat or drink in or to stay.  

Tesco CEO backs petition calling for new offence to protect shop staff

Tesco’s UK CEO has thrown his weight firmly behind a new petition calling on the Government to make violence or abuse against retail workers a standalone criminal offence.

The petition which has been lodged with Parliament recently by a Tesco staff member, calls for lawmakers to act and toughen up the laws protecting shop staff.

It comes amid a rising tide of verbal abuse and physical assaults on retail workers, with Tesco reporting violent incidents against its store workers are up by a third on this time last year and British Retail Consortium figures showing 850 incidents each day of violence and abuse towards British store staff.

Tesco UK CEO Jason Tarry said: “I'm fully behind the petition to make the abuse of retail workers a standalone offence. We want our colleagues to be safe in their workplaces. Creating a standalone offence not only sends a strong message to the small but violent group of people who abuse and attack shopworkers, but also makes it perfectly clear to shopworkers that as a nation we take protecting them seriously. I'd encourage anyone who wants to see retail workers better protected to sign the petition, as every signature will make a difference.”

The petition was started by Jenny Whyte, who works in Tesco convenience stores in the North of England.

“Nobody should come to work afraid they could be assaulted or abused for just doing their job,” she said. “Things have definitely got worse over the past several years, and some of the incidents colleagues have had to deal with are truly shocking. The Government could show it's serious about protecting retail workers on the front line with a specific offence, and I hope this petition will encourage them to do this.”

To tackle the increasing abuse of shopworkers, Tesco has brought in further measures to protect its colleagues, including body cameras colleagues can choose to wear, and new toughened glass safety screens being fitted in over 300 Tesco Express convenience stores and petrol station kiosks.

Thousands of people across Britain have already backed the petition, and if the number of signatories passes 10,000 then the Government will have to respond to it. If it gathers 100,000 signatures it may be debated in Parliament. To sign the petition visit: https://petition.parliament.uk/petitions/647093

We have already signed the petition.

Tesco introduces new safety measure to protect staff

Ever mindful of its duty to protect colleagues, Tesco is introducing new protective screens at hundreds of Express stores and petrol station kiosks in a further bid to protect its colleagues from criminal assaults. 

The retailer, which has already introduced body worn cameras across its stores as part of a range of measures to protect and look after colleagues, is making the move amidst a rising tide of retail crime, with British Retail Consortium figures showing violence and abuse towards retail workers has doubled over the last four years. 

The toughened glass screens, which fully enclose the colleague side of the till and stand above head-height, have already been installed at over 110 Tesco sites, and are now being introduced to over 250 additional stores as part of a multi-million-pound investment in colleague safety. 

The screens places a defensive barrier between colleagues and any potential attackers, protecting shop workers against both physical assault and from the threat of having liquids or other items thrown at them.  

Tesco UK CEO Jason Tarry said: “The rise in retail crime has been widely talked about during recent weeks, but the most troubling aspect is the surge in assaults and abuse we have seen against our colleagues in stores.  

“This is something that impacts the entire retail industry, and something too many of my colleagues have had to endure first-hand, incidents of violence against our colleagues up by a third year-on-year. 

“The safety of our colleagues is our top number priority. And that's why we've rolled out a number of safety measures, including these screens, to help protect our colleagues from the small minority of people who would wish to do them harm, and offering our colleagues additional peace of mind when they come into work each day.” 

Nisa Wickramasinghe, the manager of an Express store in Southwark, is among the Tesco colleagues glad to see the screens put in place. She had found herself shaken up by an incident in which an attacker jumped over the counter and behind the till, forcing her to jump over the counter herself to make her escape.

“Now we have the screen I feel a lot safer to come to work and so do my colleagues too,” she said. 

Last year, the Government made attacking shopworkers an aggravating factor in convictions, thus meaning stronger sentences for those who assault retail workers. But Tesco’s Group CEO Ken Murphy recently asked the Government to go further and make violence against retail workers an offence in its own right. 

Retail union Usdaw’s National Officer Daniel Adams backed the latest move by Tesco and the calls for a specific offence.  He said:  “Usdaw has been working closely with Tesco on measures the business can take to improve safety and welcomes the introduction of these additional security measures for employees." 

He went on to say: “However, this is not something that can be solved by employers and unions alone. With such appallingly high levels of violence and abuse much more needs to be done to help protect shopworkers and give them the respect they deserve. Part of this has to be the introduction of a specific offence for acts of violence against shopworkers.”

www.tesco.com

Channelling a safer Christmas meal

The Food Standards Agency has teamed up with Channel 4 to sponsor its Christmas recipe web pages over the holiday season. This allows the Agency to highlight its Christmas food hygiene and safety messages to a wider audience as they plan their Christmas menus.

Unless you take care, food poisoning can be an unwelcome Christmas guest. The Agency has a range of information to help, including tips for preparing and cooking your turkey. But keeping Christmas dinner safe is not just about taking care with turkey. Recent Agency research found that consumers are aware of the risk of harmful germs from raw meat, but are less aware of the risks from raw vegetables.

Bob Martin, food safety expert at the Food Standards Agency, said: "Preparing Christmas dinner can be a challenge, as most of us aren’t used to cooking for so many people. It can be easy to make mistakes in the kitchen that increase the risk of food poisoning.

"One of the main rules to remember is to avoid cross-contamination from raw meat or poultry on to other foods. Keep all raw food, whether it’s your turkey or vegetables, separate from ready-to-eat foods. Always wash your hands before and after handling food but don't wash your turkey, as that will only spread germs. Instead, make sure that it gets cooked properly, and that means right the way through.

"There are around a million cases of food poisoning over the year, but following some simple steps in the kitchen can help protect you and your family."

For advice and information on preparing a safe Christmas dinner, go to the link below.
www.food.gov.uk/safereating/hyg/turkey

(EDITOR: And when you are eating out, always ensure you visit an establishment that is fully compliant with food hygiene standards. You can check out eating places, takeaway and delivery services, food shops, etc., at www.scoresonthedoors.org.uk. If your local council does not yet participate in the Scores on the Doors scheme, ask them why they are not.)