EHO inspections, HACCP records, fridge temperatures, and the small habits that keep a kitchen out of trouble.
The 12-point open, the 16-point close. The reasons each item is on the list, and how to make it stick beyond a busy Tuesday.
Twice a day, AM and PM. Here's why one isn't enough, who should be doing it, and the part most kitchens get wrong.
The three scores an inspector gives you, the one most owners don't understand, and a 48-hour routine that makes inspection day calm.
The legal maximum isn't 5 °C. Here's what the law actually says, what the FSA recommends, and the records that keep you safe.
Short, practical, and written for small UK kitchens. No fluff, unsubscribe anytime.
