Results for tag: Hospitality

Chefs de partie are an essential part of the kitchen hierarchy. We outline everything you need to know about the role of a chef de partie here.

Food waste is a significant problem for the hospitality sector. Find 10 ways to reduce food waste in your restaurant here.

Deep fat fryers are an appliance used in commercial and domestic kitchens. It is essential to know how to use them safely to minimise risk. See our tips here.

Everyone working in the food industry must recognise the risks of physical food safety hazards. Understand how to prevent physical hazards in food here.

E. coli is a common cause of food poisoning. Understand more about what E. coli is, and how to prevent it from contaminating food and drink products here.

Find out why food hygiene training is imperative for businesses who sell food to the public. Additional food safety resources provided.

Our Food Hygiene Report explores how food hygiene ratings are decided and investigates food safety standards in towns, cities and regions across the UK.

Do you know which food hygiene certificate you need for your job? Find your role in our A-Z guide and be matched with the appropriate level of training.