There's a lot in the UK news today about appeals to ban nuts in public places, following the awful case of Amy May Shead and her family's subsequent campaign to ban nuts on planes. Is a nut ban on planes - and in other public places - nescessary or practical?
Interesting news here in Wales this week, where the 2005 E Coli outbreak and subsequent mandatory FRHS score display have led - I think - to a wider public interest in food safety. A number of individual outlets from large chains including Costa, KFC and Harvester have received poor Food Hygiene Rating Scheme scores in recent inspections.
Read the story here: Food Giants' Low Food Rating in Wales
These are all large chain outlets who have detailed and robust food safety management systems in place. Haven't they?
There’s been a lot of discussion in the trade press this week about caterers being “forced” to show calorie information on menus. Headlines like Pubs urged to display calories on menus by council leaders and Licensees claim displaying calories on menus ‘impossible’ have given the impression that pubs, cafes and restaurants will have to do this.
That’s simply not true.
One of my biggest frustrations is when hospitality businesses waste time and money on inappropriate training, rather than thinking about what they REALLY need to do to make a difference to the business. A new survey from People 1st has found that 39% of employers found their staff's performance hadn't improved enough after training, and 28% felt their training had been inappropriate.
Not just me, then...
A470 Training and Glasdir Skills Academy have teamed up to take part in the Festival of Dangerous Ideas, a campaign to challenge the way education and training is delivered in Wales. We’re looking specifically at training available to small businesses – and we’d like your help.
Played a little game with free2network colleagues yesterday at the new Caernarfon meeting. I've been wondering what small business operators really value about training....
Food waste has been in the news again this week, with a renewed call for the simplification of date labeling since the House of Lords published their report Counting the Cost of Food Waste: EU Food Waste Prevention in April 2014. One of its more eye-catching findings was that 37% of people still don't know the difference between "use by" and "best before" dates, and so are throwing away perfectly safe food - and perfectly good money. So what exactly is the difference?
If you know anyone with a food allergy or intolerance you'll understand that they have to be very careful about what they eat. We've all become used to seeing allergy information on food packaging, even if some of the "made in a factory which once made products containing nuts" type statements are not particularly helpful. This information means that people sensitive to certain foods can make informed choices about what they buy and eat.
We spend some time discussing allergens on my food safety courses, but until now the labelling rules have only really applied to pre-packed food. All caterers have had to do is provide honest information to customers if asked, and ideally to store common allergens (such as nut products) in sealed, separate containers to avoid cross contamination.
This all changed on 13 December 2014...
Over the years I've met some wonderful pub and hotel dogs. My own dog, Martha (that's not her!) is a silver-lipped 14 year old now and enjoys nothing more than a trip to her favourite Alpine Coffee Shop in Betws y Coed, where dogs are welcome and even have their own loyalty card. There are plenty of dog-friendly, and dog-free, pubs and cafes around here, but what should you consider when deciding on your own policy?
I've been working in hospitality and training one way or another for over 25 years. I love helping small hospitality businesses to develop. Follow me and my continuing training adventures here...