Sani ProfessionalTraining resources

5 Keys to safer food: Keep clean Separate raw and cooked Cook thoroughly Keep food at safe temperatures Use safe water & raw materials

Let’s Magnify…E.Coli.  There are both pathogenic and non-pathogenic strains of E. coli. Many non-pathogenic strains live in our intestine quite harmlessly. Pathogenic strains of E. coli can cause a variety of infections, such as urinary tract infections and intestinal infections. The E. coli O157 strain is responsible for most cases of foodborne illnesses.

Let’s Magnify…Norovirus. Norovirus is among the most common causes of foodborne illness in the UK. Of known cases, norovirus imposes the greatest economic and societal burden at an estimated annual cost of £1.68bn¹ Our latest infographic in our Bitesize Learning series explains: ✅What Norovirus is ✅How Norovirus is spread ✅How to prevent Norovirus ✅How our […]

5 reasons why wipes are more effective than sprays in the hospitality sector