Latest news with #FoodHygieneCertificate
Scottish Sun
14-07-2025
- Health
- Scottish Sun
Cleaning expert reveals the filthy item in your home you should wash every day – it picks up deadly germs
'It's one of the most-used items in the kitchen – and also one of the most dangerous.' HIGH AND DRY Cleaning expert reveals the filthy item in your home you should wash every day – it picks up deadly germs Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THERE are areas of the home we never forget to clean when it comes to doing the household chores. Scrubbing the toilet and doing the laundry become second nature. Sign up for Scottish Sun newsletter Sign up 2 They can be deadly 2 The towels need cleaned daily But cleaning gurus say there are items in the home that get overlooked - and they could be spreading deadly germs. Mark McShane, food hygiene expert at Food Hygiene Certificate is warning UK households that the humble tea towel may be spreading harmful bacteria. This could include E. coli and Salmonella, particularly during the summer when BBQs and outdoor cooking are on the rise. Mark says: "Cross-contamination is one of the most common causes of food poisoning at home. "And one of the easiest ways it happens is via tea towels. "People dry their hands after touching raw meat, then use the same towel to dry plates, cutlery, or even children's cups." The expert says that studies by food safety bodies have found that nearly nine in 10 UK homes reuse the same tea towel multiple times a day. Meanwhile, between 30 and 50 per cent of tested kitchen towels contained E. coli or other faecal bacteria. Bacteria can survive on damp towels for up to 48 hours, especially in warm kitchens. Mark shared the most common hygiene mistakes people make with tea towels. I tried Zoflora's new carpet cleaner - it works in just 30 seconds and leaves your home smelling super fresh (1) HIGH AND DRY The expert says people are often guilty of drying their hands after touching raw meat, then drying dishes. Make sure you always wash your hands thoroughly after touching raw meat. ALL FOR ONE Mark says many folk fall into the trap of using one towel for everything. They use the same towel or cloth on their hands, worktops, dishes and spills. It's much safer to keep cloths for these jobs separate and label them if needed. ROLL UP Many people are guilty of leaving damp towels bunched up. This is a perfect breeding ground for bacteria. After using a cloth hang it up so it dries properly. DAY TO DAY In many households, people use the same dishtowels for days on end. The towels should be being replaced daily, if not more often, especially during hot weather or heavy cooking days. Wash them at 60°C minimum to kill off bacteria. Mark added: "Food poisoning doesn't always come from undercooked food – sometimes it comes from clean-looking cutlery dried with the wrong towel. "A simple switch in habits can prevent weeks of illness."
The Sun
14-07-2025
- Health
- The Sun
Cleaning expert reveals the filthy item in your home you should wash every day – it picks up deadly germs
THERE are areas of the home we never forget to clean when it comes to doing the household chores. Scrubbing the toilet and doing the laundry become second nature. 2 2 But cleaning gurus say there are items in the home that get overlooked - and they could be spreading deadly germs. Mark McShane, food hygiene expert at Food Hygiene Certificate is warning UK households that the humble tea towel may be spreading harmful bacteria. This could include E. coli and Salmonella, particularly during the summer when BBQs and outdoor cooking are on the rise. Mark says: "Cross-contamination is one of the most common causes of food poisoning at home. "And one of the easiest ways it happens is via tea towels. "People dry their hands after touching raw meat, then use the same towel to dry plates, cutlery, or even children's cups." The expert says that studies by food safety bodies have found that nearly nine in 10 UK homes reuse the same tea towel multiple times a day. Meanwhile, between 30 and 50 per cent of tested kitchen towels contained E. coli or other faecal bacteria. Bacteria can survive on damp towels for up to 48 hours, especially in warm kitchens. Mark shared the most common hygiene mistakes people make with tea towels. HIGH AND DRY The expert says people are often guilty of drying their hands after touching raw meat, then drying dishes. Make sure you always wash your hands thoroughly after touching raw meat. ALL FOR ONE Mark says many folk fall into the trap of using one towel for everything. They use the same towel or cloth on their hands, worktops, dishes and spills. It's much safer to keep cloths for these jobs separate and label them if needed. ROLL UP Many people are guilty of leaving damp towels bunched up. This is a perfect breeding ground for bacteria. After using a cloth hang it up so it dries properly. DAY TO DAY In many households, people use the same dishtowels for days on end. The towels should be being replaced daily, if not more often, especially during hot weather or heavy cooking days. Wash them at 60°C minimum to kill off bacteria. Mark added: "Food poisoning doesn't always come from undercooked food – sometimes it comes from clean-looking cutlery dried with the wrong towel. "A simple switch in habits can prevent weeks of illness."
Scottish Sun
12-07-2025
- Health
- Scottish Sun
I'm a food pro – 4 common BBQ mistakes can give you food poisoning in hot weather & you need to be careful with coleslaw
Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THE hot weather means more and more Brits are opting to grill their dinner outdoors. However, be careful not to make these common mistakes that can result in food poisoning. Sign up for Scottish Sun newsletter Sign up 2 Food experts have warned against making a common mistake when cooking outdoors this summer (stock image) Credit: Alamy Whether you're enjoying quiet summer barbecue or grilling up a storm for all your friends and family, be careful when preparing your al fresco meal. When it comes to outdoor cooking in these hot conditions, you need to take extra precautions. Certain foods can quickly become dangerous when exposed to the high temperatures and sunlight for too long. "Most people don't realise how quickly warm weather turns food dangerous," Mark McShane, food hygiene expert at Food Hygiene Certificate, told the Express. Read More On BBQs BEAT THE HEAT Hot weather mistakes that could land you with a £5,000 fine Chicken, sausages, and burgers "In 30 degree Celsius plus heat, chicken left out for just 30 minutes can begin developing unsafe levels of bacteria – and no, cooking it won't always kill everything," he explained. He went on to say that taking chicken and burgers out of the fridge and leaving them by the barbecue for over too long before cooking places the meat in a "danger zone". According to the expert, the maximum amount of time meat should stay out of the fridge when the weather is between 25 degrees Celsius and 30 degrees Celsius is an hour. And when temperatures spike over 30 degrees Celsius, the maximum time is cut in half to just 30 minutes. "We see a spike in food poisoning every time there's a UK heatwave – and it's nearly always avoidable," he explained. "You can't 'see' or 'smell' these bacteria, but they'll ruin your weekend. The 2C method which stops flies plaguing your home and ruining your BBQ "Cook safely, chill properly and when in doubt, throw it out." He added that charred doesn't mean cooked when it comes to grilling up your barbecue staples. This is especially important to remember with chicken, sausages, and burgers. Meat should be cut through to ensure it is safe to eat and if they are pink or the juice isn't clear, that's your sign to put them back on the grill. Coleslaw The expert also warned Brits about another popular barbecue staple – colelsaw. Government advice on BBQ safety The UK Government have issued some guidelines for staying safe whilst using a barbecue: Keep a bucket of water, sand or a garden hose nearby for emergencies. Follow the safety instructions provided with your gas, charcoal, or disposable barbecue. Never use a barbecue indoors, in a tent, under an awning or in a caravan. Use enough charcoal to cover the base of the barbecue, but not more (normally around 5cms or 2 inches). Keep children, pets and garden games away from the cooking area. After cooking, make sure the barbecue is cool before moving it. Empty ashes onto bare garden soil, not into dustbins or wheelie bins. If they're hot, they can melt the plastic and cause a fire. Make sure your barbecue is well away from sheds, fences, trees, shrubs or garden waste. In the countryside or public park areas, only use disposable barbecues where there are specially designated areas and carefully follow the safety guidance. Enjoy yourself, but don't drink too much alcohol if you are in charge of the barbecue. Never use petrol or paraffin to start or revive your barbecue; use only recognised lighters or starter fuels on cold coals. He revealed that sides made with mayonnaise or dairy "can quickly turn dangerous" if left in the sun. You should also be aware of the dangers of cross-contamination, which the pro said is the most common mistake. Avoid using the same tongs or chopping food for raw and cooked meat as this can cause salmonella infections. More BBQ stories And if you're planning to host a barbecue get together on a smaller balcony, make sure to heed this warning. Another little-known danger could also pose a risk when barbecuing this summer. And barbecue fans can pick up a "no-frills" charcoal grill for just £11 from Argos.
The Sun
12-07-2025
- Climate
- The Sun
I'm a food pro – 4 common BBQ mistakes can give you food poisoning in hot weather & you need to be careful with coleslaw
THE hot weather means more and more Brits are opting to grill their dinner outdoors. However, be careful not to make these common mistakes that can result in food poisoning. Whether you're enjoying quiet summer barbecue or grilling up a storm for all your friends and family, be careful when preparing your al fresco meal. When it comes to outdoor cooking in these hot conditions, you need to take extra precautions. Certain foods can quickly become dangerous when exposed to the high temperatures and sunlight for too long. "Most people don't realise how quickly warm weather turns food dangerous," Mark McShane, food hygiene expert at Food Hygiene Certificate, told the Express. Chicken, sausages, and burgers "In 30 degree Celsius plus heat, chicken left out for just 30 minutes can begin developing unsafe levels of bacteria – and no, cooking it won't always kill everything," he explained. He went on to say that taking chicken and burgers out of the fridge and leaving them by the barbecue for over too long before cooking places the meat in a "danger zone". According to the expert, the maximum amount of time meat should stay out of the fridge when the weather is between 25 degrees Celsius and 30 degrees Celsius is an hour. And when temperatures spike over 30 degrees Celsius, the maximum time is cut in half to just 30 minutes. "We see a spike in food poisoning every time there's a UK heatwave – and it's nearly always avoidable," he explained. "You can't 'see' or 'smell' these bacteria, but they'll ruin your weekend. The 2C method which stops flies plaguing your home and ruining your BBQ "Cook safely, chill properly and when in doubt, throw it out." He added that charred doesn't mean cooked when it comes to grilling up your barbecue staples. This is especially important to remember with chicken, sausages, and burgers. Meat should be cut through to ensure it is safe to eat and if they are pink or the juice isn't clear, that's your sign to put them back on the grill. Coleslaw The expert also warned Brits about another popular barbecue staple – colelsaw. The UK Government have issued some guidelines for staying safe whilst using a barbecue: Keep a bucket of water, sand or a garden hose nearby for emergencies. Follow the safety instructions provided with your gas, charcoal, or disposable barbecue. Never use a barbecue indoors, in a tent, under an awning or in a caravan. Use enough charcoal to cover the base of the barbecue, but not more (normally around 5cms or 2 inches). Keep children, pets and garden games away from the cooking area. After cooking, make sure the barbecue is cool before moving it. Empty ashes onto bare garden soil, not into dustbins or wheelie bins. If they're hot, they can melt the plastic and cause a fire. Make sure your barbecue is well away from sheds, fences, trees, shrubs or garden waste. In the countryside or public park areas, only use disposable barbecues where there are specially designated areas and carefully follow the safety guidance. Enjoy yourself, but don't drink too much alcohol if you are in charge of the barbecue. Never use petrol or paraffin to start or revive your barbecue; use only recognised lighters or starter fuels on cold coals. He revealed that sides made with mayonnaise or dairy "can quickly turn dangerous" if left in the sun. You should also be aware of the dangers of cross-contamination, which the pro said is the most common mistake. Avoid using the same tongs or chopping food for raw and cooked meat as this can cause salmonella infections. More BBQ stories And if you're planning to host a barbecue get together on a smaller balcony, make sure to heed this warning. Another little-known danger could also pose a risk when barbecuing this summer. And barbecue fans can pick up a "no-frills" charcoal grill for just £11 from Argos. 2
Edinburgh Reporter
28-04-2025
- Business
- Edinburgh Reporter
Edinburgh's Entrepreneurial Sweet Spots: Launching a Business in 2025
Edinburgh is entering 2025 confident in its reputation as a city where heritage meets high‑growth innovation. Tourism numbers climbed back to four million annual visitors last year, injecting more than £1.5 billion into the local economy — all while the city's fintech cluster delivered an 8 per cent jump in employment and now sustains over 11,300 skilled combination of visitor spend and knowledge‑economy talent gives would‑be founders a customer base that is both global and highly specialised. Sectors with the Biggest Tail‑winds Photo de Brian Aitkenhead sur Unsplash Fintech and RegTech micro‑services remain a top pick. The Financial Regulation Innovation Lab (FRIL) opened in 2024 with £18 million of funding and a brief to connect start‑ups with banks looking for next‑generation compliance tools. Edinburgh's century‑old financial institutions provide a built‑in client list, and CodeBase on Castle Terrace runs investor 'office hours' every second Thursday for venture‑backed hopefuls. Digital health and biotech spin‑outs gravitate towards the BioQuarter at Little France, where the new action plan aims to unlock £7.9 billion of public‑and‑private investment over the next decade. The co‑location of university research, NHS laboratories and angel investors makes the cluster one of the easiest places in the UK to prototype and trial medical software or devices. Responsible tourism services are another growth node. Edinburgh City Council will introduce a visitor‑levy scheme later this year, ring‑fencing funds to improve public space and footfall management. That creates opportunities for tour operators, festival‑services firms and waste‑reduction consultancies that can help venues meet the city's quality‑of‑life goals. Speciality coffee roasting, zero‑waste grocery and craft food production thrive on the city's festival‑driven footfall and the rise of 20‑minute neighbourhood planning. If you can pair provenance with a strong digital brand, local consumers are prepared to spend a premium. Finally, immersive media studios are in demand as festivals adopt XR stages and brands seek volumetric video. The presence of arts graduates and affordable warehouse units in Leith Harbour keeps fixed costs low while providing access to international festival buyers. The Paperwork: Choosing the Right Legal Vehicle For most founders the choice is between operating as a sole trader, forming a partnership or registering a private limited company. Limited companies must register at Companies House — a process that can be completed online in less than 24 hours and currently costs £50. Whichever structure you choose, HMRC expects registration for Pay As You Earn if you take on staff and for VAT once turnover exceeds £90,000. Premises that prepare or sell food require a Food Hygiene Certificate from the council, while drinks sales demand a premises licence and a personal licence holder on site. One often‑overlooked document is the notice letter landlords expect before you formally exercise a break clause on a commercial lease; factor at least three months into your timeline to avoid paying rent on an empty unit. Free Help from the Council (and Beyond) Edinburgh Business Gateway runs weekly workshops on bookkeeping, marketing and cash‑flow forecasting, all free of charge for residents. Advisers also help founders draft business plans and can signpost to Scottish Enterprise innovation grants of up to £100,000 for proof‑of‑concept prototypes. The city's Small Business Bonus Scheme exempts properties with a rateable value under £12,000 from business rates altogether and offers taper relief up to £20,000, a substantial saving in your first trading year. On the private side, CodeBase, CivTech and the Data‑Driven Innovation (DDI) initiative at the University of Edinburgh host pre‑accelerators that cost nothing beyond your time. Funding the Dream: What Local Banks Expect Royal Bank of Scotland and Bank of Scotland still dominate early‑stage lending in the capital. RBS advertises unsecured small‑business loans from £1,000 to £100,000 with no set‑up fees and a decision in under a day if you hold a current account. Relationship Managers report that approvals hinge on three elements: a clear market problem, at least six months of realistic cash‑flow projections, and evidence the founders have injected personal capital or attracted third‑party investment. Most founders present a 15‑page plan with an executive summary, financial tables and sensitivity analysis. If you plan to scale quickly, set out your equity ask and show which milestones justify the next round: Scottish angel syndicates remain cautious after 2024's valuation reset but are ready to deploy capital for companies with paying customers. Social enterprises can apply to Social Investment Scotland for patient capital, while asset‑heavy ventures such as boutique hotels often access the Scottish National Investment Bank's tourism recovery fund. Peer‑to‑peer platforms like LendingCrowd plug smaller gaps but quote markedly higher interest rates, so weigh repayments against projected cash‑flow before you commit. Where to Set Up Shop Leith is the poster‑child of regeneration. Tram extensions now link the Shore to the airport in under 40 minutes, independent boutiques line Constitution Street and average property prices sit at a modest £257,500 by Edinburgh standards. Food‑and‑drink concepts, marine‑tech spin‑outs and creative agencies fit the district's vibe and benefit from lower rents than the New Town. Haymarket and the West End have been transformed by the Haymarket Edinburgh development, pulling blue‑chip tenants and a cluster of coworking spaces. Professional‑services practices and B2B software start‑ups position themselves here to court corporate clients while keeping walking distance to Waverley Station. BioQuarter & Little France host laboratories, med‑tech incubators and university research units — perfect for health‑tech founders who need wet‑lab access, ethical‑approval support and immediate NHS feedback loops. Old Town and Southside remain tourism powerhouses. Experiential retail, heritage merchandise and eco‑hostels capture festival traffic yet must navigate strict planning rules designed to preserve the World Heritage skyline. West Edinburgh Innovation Quarter, anchored by Heriot‑Watt University, offers advanced‑manufacturing test beds and is on the shortlist for a new Green Freeport customs site. Ten‑year rate relief in designated Freeport zones could tilt the numbers if you manufacture or export physical goods. A Month‑by‑Month Launch Timeline January–February — Write a one‑page value proposition, validate need with ten real customers and draft the financial section of your plan. March — Register the company, open an RBS or Bank of Scotland start‑up account and apply for a business‑rates reference number. April — Secure premises and submit any food, alcohol or change‑of‑use licence applications; lead times average eight weeks. May — Order fit‑out work, hire staff and finalise supply contracts. June — Soft‑open to your mailing list before the summer tourism surge or the August festival season. Outlook: Pragmatic Optimism The Royal Bank of Scotland's Regional Growth Tracker notes that although order books softened through late‑2024, business confidence hit a three‑month high in February 2025, suggesting owners expect an upswing by midsummer. Rising costs will continue to test margins, but rate relief, visitor‑levy reinvestment and sustained tech‑cluster hiring create a tail‑wind most British cities envy. If you match your idea to the city's strategic priorities — tech for better regulation, health innovation, responsible tourism or climate‑smart urban living — Edinburgh offers both the talent and the policy support to turn a slide‑deck into a trading company. And with its compact geography and tram‑linked districts, you're never more than a quarter‑hour from your customers, investors and the café where the next collaboration might begin. Like this: Like Related
