Eating out should be about joy, not fear — but for those with severe allergies or coeliac disease, it’s an act of trust. In 'When Trust Is the Main Ingredient', Rebecca Cox shares her personal experiences of eating out with life-threatening allergies, the challenges of trusting restaurants, and what hospitality teams can do to make every guest feel safe, seen, and confident in their care.

An EHO shares initial data from the food inspection readiness quiz and how it can help you improve your food safety standards

Get expert help with applying for your food business approval from our EHO consultants

Know how to prepare hot drinks for allergy customers to keep them safe by asking about food allergies and following allergen controls.

Future proof your food business with the FSL digital diary, putting all your food safety checks in one place

Top tips from an EHO on how to achieve a 5 star Food Hygiene Rating and get top marks in your confidence in management score.

An Environmental Health Officer explains the food hygiene rating scheme and specifically the food safety and structural standards sections for your next food hygiene inspection.

Find out about how FSL helped St. John’s college in Oxford and how they could support your business with expert food safety advice

Food Safety terms explained so you can cut through the jargon and understand the acronyms.

Here are the top 9 tips to get food allergens in your food business right to keep your customers with food allergies safe.

Regular Food Safety audits can help to ensure that food is safe for consumers by checking standards and procedures and taking corrective action if things have gone wrong.

We give you an insight into Safe and Local Supplier Approval (SALSA) certification and how to prepare for the official audit