Food safety isn’t just compliance—it’s your secret weapon to stand out, win trust, and attract more customers. See how to make food safety your true advantage in 2026.
Some restaurants hide their food hygiene rating. Savvy business owners use them as a marketing tool. Shouting about your rating builds trust, attracts customers, and gives you an edge over the competition.
A failed food hygiene rating hits hard. Discover the real reasons behind the shock, what smart operators do differently, and how to future-proof your business before the next crisis strikes.
A 5 food hygiene rating doesn’t guarantee allergy safety. Discover how joined-up systems, strong allergy policies, and better staff training can protect children in UK schools—wherever food is served.
Even with detailed policies and training, food safety gaps still appear in busy businesses. Behavioural science shows us why—and how to close those gaps more effectively. In this post, we explore practical ways to make compliance stick, so safe habits become second nature.
Online-only kitchens—often called dark, cloud, or ghost kitchens—are reshaping the UK food industry, but regulation hasn’t kept up. This post explores the biggest food safety and enforcement challenges EHOs face in 2025, and the practical steps needed to protect both businesses and customers.
Selling food through TikTok, Instagram or DMs feels casual. But the law isn’t. In England, Wales, and Northern Ireland, anyone preparing, storing, or selling food
Not sure where to begin with food safety? You’re not alone. Running a food business today means juggling changing rules, never‑ending paperwork, and the constant
Hand hygiene in food service businesses is a legal must — but food safety compliance remains low, even with training. This blog post explains why knowledge alone isn’t enough, unpacks the real barriers to handwashing, and shows what needs to change to keep food safe.
What is the chain of infection in food safety — and how can you break it? Discover the six links that spread illness in kitchens, why bad hygiene habits creep in, and the practical steps every food business can take to stop outbreaks before they start.
Typhoid Mary’s story is more than history. Discover how asymptomatic carriers in food handlers still pose an invisible risk to every business kitchen — and what to do about it.
Struggling with food safety compliance? Our mentoring call gives you clear answers, a tailored action plan, and peace of mind for your business.