FAQ
If you don't find the answer to your question below please feel free to contact us.
Our Products and Services
- How do I know what course is suitable for my staff?
- What is an open course and how do I book a place?
- Can I obtain a VAT receipt?
- How quickly will my purchases arrive?
- Can I visit and make a cash purchase?
Food Safety
- What is the required temperature for a fridge?
- Why do some shops sell out of date food?
- What does HACCP stand for?
Q: How do I know what course is suitable for my staff?
A: The law requires that training is commensurate to the individuals role. For example a supervisor of a food operation will require more training than a pot washer or serving staff. See the training page for further explanations on the type of courses or email your details if you need clarification, and our recommendation, for a particular employees role.
A: The term open course refers to an arranged course date open for anyone to join. This type of course is useful for individuals wishing to learn food safety or companies with a small number of people to attend. You can book a place by consulting our training calender and clicking the instant purchase button. Alternatively you can email or phone for more information and other ways to pay. These course dates are subject to adequate attendance levels (see terms and conditions).
A: We are not currently VAT registered so you are not paying any VAT on your purchases at this present time. When we become registered, VAT will be included in our prices and a VAT receipt sent with all purchases.
A: We aim to send stock items within 2 working days. In the unlikely event that your item is out of stock we will endeavour to re-stock and get your item to you within 10 working days.
A: Unfortunately we do not have a shop for our customers to visit and make cash purchases. We can make an appointment to come and visit you at your place of work or home to discuss your training, consulting and equipment requirements.
A: The legal temperature requirement for food kept in a fridge is below 8*c. However it is good practice to keep food at a temperature below 5*c which will reduce the rate of bacteria multiplication. Remember it is the food itself which needs to be below 5*c so if measuring air temperature ensure this reaches a temperature which is a couple of degrees colder.
Q: Why do some shops sell out of date food?
A: It is an offence to sell food which is past it's use by date. It is not an automatic offence to sell food which is past it's best before date. Food past its best before date will not be at its best as calculated by the manufacturer. This means the taste may be off or consistency incorrect but will be safe to eat. If food is kept for a long period past its best before date then it could be argued that the food is not of quality expected of the consumer. Some shops feel it acceptable to sell products past their best before date.
Q: What does HACCP stand for?
A: HACCP stands for Hazard Analysis and Critical Control Points. This scientific approach to managing food safety requires the food business operator to analyse the food safety hazards involved in their food operation. The law now requires a HACCP based food management system to be written down and implemented in each food business. See our Resource Material page for a free HACCP template and the External Link page to obtain a HACCP based system designed for small businesses known as SFBB.