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Monthly Archives: May 2013

Latest News Commercial Refrigeration

Health and Safety in Restaurants & Foodservice

Gill Lester - Last updated 16 December, 2025
6 min read

All restaurants, disregarding type or category, will need to adhere to the same regulations and codes. Environmental Health and the Food Standards Agency will set necessary protocols in order to protect diners from contracting any illnesses due to poor storage, preparation or cooking of food. When opening a new restaurant you must ensure you are aware of all codes and requirements that apply to you. Here are some general tips for what to expect.

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Latest News Commercial Refrigeration

Hazard Analysis and Critical Control Points

Gill Lester - Last updated 16 December, 2025
5 min read

HACCP stands for Hazard Analysis and Critical Control Points. It is a system with a science-based approach to food safety. It was developed for NASA in order to keep astronaut’s food safe by the Pillsbury Company. Before HACCP was developed, food safety procedures were reactive. This means that safety standards were developed after an error had occurred rather than take preventative measures. HACCP procedures are now proactive. They identify potential food safety hazards and then aim to correct and eradicate the problems before they occur.

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