I note with interest that the Food Standards Agency has published its 5th progress update on its Scores On the Doors scheme. It outlines progress made towards guidance on the mechanisms for revisits for the purpose of rescoring. A new working group has also been put in place to consider a consistency framework. A proposed [...]
I recently became aware of a recent London EHO visit to a conference centre group. They operate a mature and well designed full HACCP Plan. They were told that it was entirely unsafe to cook whole cuts of fish (fillets) to temperatures below 75C. To amend their core tempertaure monitoring limit to 75C would mean [...]