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Stir it up magazine March 2015

COOKS CALENDAR 04 MARCH 2015 Cooks calendar... March In season... celeriac cockles cabbage rabbit kale 1 St David’s Day 2-8 British Pie Week www.britishpieweek.co.uk 3 BFFF Conference and Exhibition, Kenilworth www.bfff.co.uk/category/ business-conference 4-5 Scothot (hospitality, tourism and catering show), Glasgow www.scothot.co.uk 13 Red Nose Day www.comicrelief.com/rednoseday 15 Mothering Sunday 16-22 HCA & NACC Nutrition and Hydration Week 17-18 Hotel & Catering Show, Bournemouth International Centre www.hotel-expo.co.uk 14-22 English Tourism Week www.englishtourismweek.co.uk 17 St Patrick’s Day 17-18 Northern Restaurant and Bar Show, Manchester Central www.northernrestaurantandbar.co.uk 22-25 The International Food and Drink Event, ExCel London www.ife.co.uk 27-29 Cake International, ExCel London www.cakeinternational.co.uk leek April In season... In season... 1 April Fool’s Day 3 Good Friday 6 Easter Monday 9 Cost Sector Catering Awards Hilton London Metropole www.costsectorcatering.co.uk/awards May crab asparagus cucumber spring onions cauliflower apricots spinach radishes spring lamb 4 Early May Bank Holiday (Scotland, Ireland, England and Wales) 4-10 UK Coffee Week www.ukcoffeeweek.com 10-16 British Sandwich Week www.sandwich.org.uk 18-24 National Vegetarian Week www.nationalvegetarianweek.org 23 St George’s Day 30-3 May London Coffee Festival, Old Truman Brewery, Brick Lane www.londoncoffeefestival.com gooseberries 18-24 British Tomato Week www.britishtomatoes.co.uk 22 Foodservice Footprint Awards www.foodservicefootprint.com/event/ 25 Spring Bank Holiday (Scotland, England and Wales) Jersey Royal new potatoes rhubarb A new issue of the BRC Standard for food safety Managing director, Micron2, and technical consultant to Country Range >> As Benjamin Franklin didn’t write: “Nothing in this world can be said to be certain except death, taxes and a new issue of the BRC Standard every three years.” For anyone who does not know, this standard is universally accepted in the UK and globally as the leading certification standard for food safety. It is revised every three years to reflect new concerns. All Country Range brand suppliers must have a BRC certificate in order to supply. The latest, Issue 7, was published on January 12, 2015. The main changes? There are new requirements on product authenticity and adulteration, traceability, supplier approval, product labelling, food waste. There is a new category of production called ambient high care (e.g. chocolate can support pathogen growth) and a new certificate grading system. To expand on two of these areas: Product authenticity features with new requirements on traceability, supplier approval and safeguards against food adulteration and food fraud. Clearly this is against the background of recent issues such as horsemeat. I will return to the subject of TACCP (Threat Assessment and Critical Control Points) in a future article. The major allergens present must be correctly emphasised on foods. This applies to foods sold to caterers. Incorrectly-labelled food products regarding allergens is a frequent problem and Issue 7 requires labels to be correct and manufacturers to use correct labels in production. Issue 7 takes effect from July 2015.


Stir it up magazine March 2015
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