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Presentations to the Joint Technical Forum on 12th October 2016

The Joint Technical Group Forum met on 12th October 2016 and the presentations made on the day are now available for members to view. You will need to login to view this content.

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The Implications of EC Proposals for Reducing Residual Levels of QAC’s

Presentation made by Dr. John Holah, Technical Director, Holchem Laboratories Ltd. at the Technical Forum Meeting on 1st October 2014.

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Renewable Energy Association presentation

Presentation made by Gaynor Hartnell, of the Renewable Energy Association at the technical forum on 1st October 2014.

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The gluten-free opportunity presentation

Presentation made by James Garman, of Coeliac UK on the 1st October 2014 at the latest technical forum.

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Guidance Notes on the Labelling of Sandwiches

A new set of guidelines for labelling sandwiches under the new Food Information regulations has been published by the British Sandwich Association.

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Salt Reduction in Packaged Sandwiches - Letter to Dr Jebb

Salt Reduction in Packaged Sandwiches - Letter to Dr Jebb

This is a letter sent to Dr. Susan Jebb from the Obesity and Food Policy Branch concerning proposed new salt targets.

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Histamine Poisoning

Histamine Poisoning

There are some concerns in the industry that operators should be more aware of the risks of histamine in relation particularly to tuna. Histamine occurs naturally in tuna and, if care is not taken, there is a very real risk of the bacteria growing and causing serious poisoning. This poisoning is very similar to a dangerous allergic response – so it is important for your employees and customers that care is taken to avoid this.

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Standards and Training Advice Online

Standards and Training Advice Online

The Royal Borough of Kensington and Chelsea's Directorate of Environmental Health now has food hygiene, standards and training advice online.

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Sandwich Industry Guidelines

Sandwich Industry Guidelines

The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.

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Potassium-based Salt Replacements

Potassium-based Salt Replacements

The Department of Health is considering the risks and benefits around the use of potassium-based salt replacers.

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Listeria Guidelines for Hospitals and Healthcare Centres

Listeria Guidelines for Hospitals and Healthcare Centres

The Food Standards Agency and the Department of Health have issued a factsheet reminding those providing food to vulnerable people of the key steps they can take to minimise the risk of listeriosis. This factsheet is mainly for those involved in healthcare catering. However, you may wish to be aware of this, particularly if any of you supply chilled ready-to-eat foods to healthcare organisations.

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The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation has applied since 11 January 2006 and complements the EU food hygiene legislation. 

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Fruit and Vegetable Handling

Fruit and Vegetable Handling

Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”

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Product Purchasing Specifications

Product Purchasing Specifications

Detailed advice from the BSA's technical auditor on key factors to consider when purchasing sandwich making ingredients.

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