Today is World Heart Day! So what better time than now to make a few simple changes in your life to keep your heart (and body) as healthy as possible?

First, let’s figure out if you’re at risk of heart disease:

Anyone working in the kitchen and food industry, whether it's a chef of a member of senior management, has a responsibility to follow the correct health and safety regulations.

It is a requirement by law that food business operators ensure their employees receive instruction and training in how to practice safe food handling. Senior members of staff, including head chefs, middle and upper management and food hygiene trainers must have the correct qualifications to be able to train their staff properly.

Without the correct regulations and procedures, you run the risk of sickness, legal action including fines and even losing your job or business.

Our inforgram explains the aspects of the TQUK Food Safety in Catering Course and whether you are qualified, and possess the relevant knowledge and skills to practice food safety.

Take our short quiz below to find out if you need to take the course in order to properly understand food safety and the risks involved.

In any environment where food is handled, there is no excuse for unsafe practices. When working in a kitchen environment there is a responsibility to do things correctly, as food prepared in an unsafe way can lead to E-Coli, norovirus and salmonella. Staying up to date with the latest food and safety regulations is the best way to avoid risks. It can also have a whole host of other benefits, so it’s well worth ensuring your employees have full awareness of food hygiene standards.

Christmas is a busy time of year for many dining establishments, with guests flocking through the door to enjoy the holiday season with friends and family.

As well as making sure your festive meal is a taste sensation that your customers will love, it’s important to ensure that all your food is prepared and cooked properly so that it’s safe to eat.

A busy kitchen is no excuse for poor hygiene and safety practices, so make sure your kitchen staff are well aware of these guidelines before you start.