13/05/2024
Being a chef, it comes as standard that good practice makes catering establishments safe for people like us to eat in but not only that, it should also help staff members keep safe in the work place.
Within any place of work, it is so important to be up to date with all health & safety guidelines and in catering environments even more so.
Since Natasha's Law was introduced on 1st of October 2021 and just recently, the Food Standard Agency has now given its full backing to the Owen's Law campaign, it is now just as important to know about food hypersensitivity, the allergens and food intolerance as well as all food hygiene regulations.
Although it is very important on how a dish is presented to the eye, it is not just about what something looks like on a plate or how it tastes, it is much more than that and having this knowledge is a great asset to any kitchen or catering establishment.
It can be daunting for many people to have to learn about these policies and also difficult to sometimes find precious time to learn or retrain, however, to keep the standards high and all catering establishments safe places to work, eat or drink in, then it is of the upmost importance that we keep addressing these issues.
Today is my day off and every time I get a day to myself I like to learn something new or go back and retrain on something that I already know, but I also know that you can't do it all in a day as there just enough time, but you can succeed over a period of time if you apply yourself and keep turning up.
Onwards and Upwards!
