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What is Food Safety?

Food Safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent foodborne illness.

The five key principles of food hygiene, according to the World Health Organisation (WHO), are:

• Prevent contaminating food with pathogens spreading from people, pets and pests
• Separate raw and cooked foods to prevent contaminating the cooked foods
• Cook foods for the appropriate length of time at the appropriate temperature to kill pathogens
• Store foods at the proper temperature
• Always use safe water and safe raw materials

Useful links for Food Safety
Food Standards Agency/

What is HACCPP?

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

HACCP is based on seven principles:

• Conduct a Hazard Analysis
• Identify the Critical Control Points
• Establish Critical Limits
• Establish Monitoring Procedures
• Establish Corrective Actions
• Establish Record Keeping Procedures
• Establish Verification Procedures

Useful links for HACCP
Food Standards Agency/


Campylobacter is one of the most common causes of food poisoning. The vast majority of cases occur as isolated events, not as part of recognized outbreaks.

Campylobacter is considered to be responsible for more than 280,000 cases of food poisoning each year. More than 72,000 of these were confirmed to be campylobacter poisoning (also known as campylobacteriosis) by laboratory reports.

Campylobacter preventative measures:

• Don’t wash raw chicken
• Practice good kitchen hygiene
• Store raw chicken correctly
• Cook chicken thoroughly

Useful links to learn more about Campylobacter

Food Standards Agency


Environmental Health Officers (EHO) handle complaints about food quality, hygiene and safety issues.

An Environmental Health Office (sometimes know as a Public Health Inspector) investigates health hazards in a wide variety of settings, and will take action to mitigate or eliminate the hazards.

Reporting of food problems:

Problems or concerns about poor hygiene and safety in a food outlet or a trading standards issue such as food mislabeling should be reported to the local authority.

• Environmental Health Officers handle complaints about food quality, hygiene and safety issues
• Trading Standards Officers handle complaints about food labelling, ingredients, and weights and measures
• In Scotland and Northern Ireland, Environmental Health Officers deal with all food law enforcement matters

Useful links to learn more about Environmental Health Offices (EHO) and Environmental Health practices

Food Standards Agency
The Chartered Institute of Environmental Health


Escherichia coli (E.coli) is a bacterium commonly found in the gut of humans and warm-blooded animals. Most strains are harmless but some, such as enterohemorrhagic E. coli (EHEC), can cause serious illness.

E. coli infections can be serious so preventing infections is important. The bacteria are usually spread through faecal matter reaching the mouth, so good hygiene is critical in preventing contamination and spread. This is particularly important with regards to going to the toilet or handling or preparing food as consumption of contaminated food or water and contact with infected faeces or animals are common sources of infection.

The usual hygiene rules apply, including the need to wash and dry hands thoroughly after going to the toilet and after touching animals (for example, at farms). Foods should be cooked thoroughly and it is best to avoid unpasteurised dairy products.

Useful links to learn more about E-coli

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Biomaster ensures effective antibacterial protection for the effective lifetime of a product, helping to keep it clean and hygienic, and reducing the threat of cross-contamination.

All Hawk wireless temperature sensors and bluetooth probes are BioMaster protected to inhibit and prevent bacteria growth offering you complete peace of mind and an extra level of protection.

Useful links to learn more about Biomaster Protection and the benefits



At ideal temperatures some food poisoning bugs can multiply every 10 minutes. This means that in just under 2 hours one thousand germs can become one million germs and this can cause food poisoning! That is why it is important to keep foods that need chilled in the refrigerator.

With the Hawk Sentry and Hawk Roost fridge temperature recording & monitoring is carried out wirelessly.

Our Hawk Solution ensures you fridge and freezer temperatures remain at the optimum temperature to save you time and money – no more lost stock and operating energy efficiently.

Useful links to learn more about Fridge temperatures

Food Standards Agency
Safer Food Better Business