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home about us the food safety system take a tour membership your business trainers network news glossary faqs contact us login register how to get in touch with us connect with us: home about us the food safety system take a tour membership your business trainers network news glossary faqs contact us a revolution in food safety achieve a level 5 food hygiene rating enhance your reputation here to help you low cost and affordable making food safety simple hot topics welcome to the food safety system - safety made simple! design & build your own complete food safety management system using our unique online software. it's the quickest, easiest and most effective way for you to achieve a level 5 hygiene rating.... and what's more we guarantee it! if you run a food business in the uk you are required by law to have a haccp based food safety management system in place. this can prove quite difficult to develop and maintain if your food safety knowledge is limited....but not anymore. our site can make the process very simple for you. we provide all the tools, guidance and support you need to ensure the food safety and food hygiene standards in your business are the best they can be. click below for free registration and get access to exclusive members only content. our new trainers network is now live and free to browse - helping you find the training course you need at a location near you! we are food safety experts and we are here to help you manage all aspects of food safety in your business. click below to find out more about the food safety system, the services we provide and what we can do to support you. sign up to our newsletter keep up to date on all the latest goings on here at the food safety system. * name required * email address required * valid email address required success! newsletter signup successful. thank you for registering with us. membership take a tour latest news view all news we've lowered our prices! date posted: 22/11/2017 we are pleased to announce that we have lowered the subscription price to access our unique online food safety management software system. single site membership is now only £100 per year ex vat which is exceptional value for money. read more to fake or not to fake date posted: 20/03/2017 kinal ltd, trading as veli’s café in drayton park, islington, london has been fined almost £2500 for displaying an incorrect food hygiene rating. so why would a business choose to display a false rating? read more displaying food hygiene ratings now law in northern ireland date posted: 10/10/2016 as of the 7th october 2016 food establishements in northern ireland are now legally required to display their offical food hygiene rating to the public. read more this refers to the ways in which a food product maybe mishandled by a consumer and result in a hazard. for example: the time taken to transport food from a supermarket to refrigerator at home or failure to cook a product correctly a chemical with a ph of less than 7. generally regarded as corrosive and turns litmus paper red these are statutes passed by parliament that can only be modified by parliamentary procedure. acts are normally concerned with principles of legislation and must pass through the house of commons and the house of lords before receiving royal assent a disease that develops rapidly and produces symptoms quickly after infection. patients generally recover quickly or possibly die. acute does not indicate severity, an acute disease may be mild a poision that takes effect rapidly. in the case of posions for rodents it would involve a single dose additives in food can be categorised as follows: preservatives, antioxidants, colourings, emulsifiers, stabilisers, artificial sweetners, and flavourings. they serve to improve quality, taste, shelf life, function or appearance of the food. additives in food are sometimes viewed as un-natural additions, this is not always the case however. this simply means requires oxygen and is a term used when describing certain types of bacteria. aerobic bacteria can be divided into a number of sub categories. in terms of food safety, the term is used to describe harmful bacteria that can survive and grow in bacteria. the temperature of the cold air leaving the evaporator coil where it enters the refrigerator, multideck display or chiller cabinet. the temperature of the warmer air measured at the return air vent in a refrigerator, multideck display or chiller cabinet. a chemical with a ph of 7 or more which reacts with acid to form a salt and water only. turns litmus paper blue any substance, usually a protein, which is capable of inducing an allergy. for example: peanuts are known to be an allergen an identifyable response to food or food additives by the immune system. this may involve the respiratory system, the gastrointestinal tract, the skin or the central nervous system the temperature of the surroundings usually refered to as "room temperature" includes any carcase or part of a carcase, including raw and cooked meat and former foodstuffs containing raw and cooked meat, which is no longer intended for human consumption. specific categories exist for animal by products which are further defined by regulation (ec) 1774/2002 a substance the prevents the growth of bacteria and moulds, specifically on the human body this literally means free from microorganisms. in food production this would mean the process by which a sterile product is packaged in a sterile container in a way that maintains sterility. a documented inspection performed to verify, by examination and evaluation, the effectiveness of a system. in a food business, this may be an internal process conducted by the business itself or an external process, conducted by a third party company/body or by a local authority. audits of food businesses will involve a physical inspection of a premises, an inspection of paper work and safety systems and may also involve interviewing workers, staff and management. any person who is authorised by a food authority, in writing, to act in matters arising under the food safety act 1990 or other associated laws and regulation. sometimes also referred to as eho's food inspectors, environmental health officers or enforcement officers. authorised officers have the right to demand entry to a premises by law. a commercial pressure cooker, bigger in size than would be seen in a domestic situation and usually built for a specific purpose. usually used to sterilize utensils and equipment in medical locations they are also used in canning companies and large food manufacturers without any symptoms a gram positive rod shaped bacterium capable of causing two forms of food poisioning. most common is nausea and vomitting one to five hours after digestion. the second is rare in the uk and has an onset period of eight to sixteen hours and results in diarrhoea and abdominal pain. bacillus cereus occurs in rice dishes, vegetables, custards and soups and is caused by ineffective cooking followed by slow cooling and poor refrigeration a gram positive bacteria commonly found in the soil and bird feathers, usually ground dwelling birds or aquatic birds. it has the ability to produce protective spores allowing it to withstand high temperatures. it is known to cause nausea and vomitting after an one hour onset period or diarrhoea after a 12 hour onet period a gram positive round bacteria commonly found in soil. it has the ability to form tough protective spores allowing it to withstand high temperatures and extreme environments. although quite rare it is known to cause nausea and vomitting after a one hour onset period or diarrhoea after a 12 hour onset period single cell microoganisms with rigid cell walls that multiply by dividing into two. some bacteria cause illness, some will cause spoilage this is a chemical cleaning agent that also serves as a sterilising agent at the same time. the product contains both detergents to disolve grease and food de

URL analysis for thefoodsafetysystem.com

http://www.thefoodsafetysystem.com/news/to_fake_or_not_to_fake
http://www.thefoodsafetysystem.com/faqs
http://www.thefoodsafetysystem.com/the_food_safety_system
http://www.thefoodsafetysystem.com/about_us
http://www.thefoodsafetysystem.com/toolkit.aspx?id=34
http://www.thefoodsafetysystem.com/toolkit.aspx?id=35
http://www.thefoodsafetysystem.com/toolkit.aspx?id=36
http://www.thefoodsafetysystem.com/account
http://www.thefoodsafetysystem.com/news/we_have_lowered_our_subscription_prices
http://www.thefoodsafetysystem.com/membership/register
http://www.thefoodsafetysystem.com/news/foodhygieneratingsnorthernireland
http://www.thefoodsafetysystem.com/membership/membership_fees
http://www.thefoodsafetysystem.com/trainers_network
http://www.thefoodsafetysystem.com/contact_us
http://www.thefoodsafetysystem.com/take_a_tour_of_the_members_area_of_our_site
rsph.org.uk
food.gov.uk

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: THEFOODSAFETYSYSTEM.COM
Registry Domain ID: 1696856826_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.123-reg.co.uk
Registrar URL: http://www.meshdigital.com
Updated Date: 2016-01-06T07:22:27Z
Creation Date: 2012-01-13T17:44:09Z
Registry Expiry Date: 2018-01-13T17:44:09Z
Registrar: 123-Reg Limited
Registrar IANA ID: 1515
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS.123-REG.CO.UK
Name Server: NS2.123-REG.CO.UK
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-08-19T03:55:04Z <<<

For more information on Whois status codes, please visit https://icann.org/epp

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currently set to expire. This date does not necessarily reflect the expiration
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registrar. Users may consult the sponsoring registrar's Whois database to
view the registrar's reported date of expiration for this registration.

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The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR 123-Reg Limited

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =thefoodsafetysystem.com

  PORT 43

  TYPE domain

DOMAIN

  NAME thefoodsafetysystem.com

  CHANGED 2016-01-06

  CREATED 2012-01-13

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS.123-REG.CO.UK 212.67.202.2

  NS2.123-REG.CO.UK 62.138.132.21

  REGISTERED yes

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