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There is almost certainly a hazardous substance within arm’s reach of you right now. The bleach under the sink, the toner in…

Cleaning is the job everybody thinks they already know how to do, and it is the one an inspector looks at first.…

Almost nobody comes to work meaning to treat a colleague unfairly. And yet unfairness has a way of creeping in anyway: in…

Every workplace has to have people who know what to do when the alarm sounds. This course is for the ones who…

Faced with a real emergency, most people freeze. Not because they don’t care, but because they don’t know what to do, and…

“Does this have nuts in it?” It sounds like a simple question. Get the answer wrong and it can cost a customer…

You don’t have to be a chef to keep food safe, or to make someone ill. Clean hands, a wiped-down surface, a…

Around 2.4 million cases of food poisoning happen in the UK every year (Food Standards Agency estimate), and much of it is…

When something goes wrong with food, the first question an Environmental Health Officer asks isn’t who cooked it. It’s who was in…

You cannot see, smell or taste whether food is safe. That single fact is the reason HACCP exists. Rather than checking the…

Most workplace accidents aren’t freak events. They’re ordinary things left unfixed: the spill nobody mopped, the guard someone took off, the box…

Nobody sets out to injure their back at work. It almost always happens on an ordinary day, lifting an ordinary load, in…