10th Edition - December 2017


Counterfeit alcohol can be made from the same chemicals used in antifreeze, screen wash or nail polish remover and can leave drinkers, blind, in a coma or even dead! If you do get offered alcohol you are not sure about then applying the 4 P’s rule before you buy could stop you ruining your business and protect your customers from serious harm.

Place – Make sure you buy from a reputable supplier and paperwork is provided. Food businesses are legally required to be able to identify where they have purchased food from.
Price – If a deal looks too good to be true, it probably is.
Packaging – look out for poor quality labelling with spelling mistakes, wonky labels, missing duty stamps, caps that are not sealed properly etc.
Product – look out for unusual names you have never seen before and vodka, the most commonly found fake alcohol, shouldn’t have particles or sediment in it.
If you spot or are offered fake alcohol this Christmas please contact your local Trading Standards Department to report it.

Dorset Trading Standards: 01305 224702.
Lion mark Eggs meet safety eggs-pectations

The Food Standards Agency has issued new advice on egg safety after a scientific report recognised a major reduction in the risk of Salmonella in British Lion eggs. The reduction is attributed to the vaccination of hens and improved welfare and hygiene conditions on farms.
It is now safe for infants, children, pregnant women and elderly people to eat raw or lightly cooked eggs which are produced under the British Lion Code of Practice. These eggs have a British Lion mark and best before date stamped on them.
There are exemptions to this advice: it is only for eggs produced under the British Lion Code of Practice and does not apply to severely immunocompromised people. If you are using UK non Lion eggs or eggs from outside the UK in your food business they must always be thoroughly cooked for vulnerable groups.
It is good practice to:
  • Store eggs safely in a cool dry place such as the fridge.
  • Wash hands thoroughly before and after handling eggs.
  • Avoid cross contamination.
  • Clean work surfaces, dishes and utensils used for  handling eggs.
  • Observe ‘best before’ dates.
The twelve myths of Christmas 

Health and safety is an important part of any work place. Applied sensibly, good and proportional health safety can make your workplace a safer place and help ensure that you and your staff are returned to your respective private lives in one piece at the end of each working day.  Despite its good intentions the health and safety discipline receives a lot of bad press due to being incorrectly cited to prevent relatively harmless activities from going ahead.  The Health and Safety Executive (HSE) recognises that this over zealous and disproportionate approach to Health and safety not only ruins everyone’s fun but it also trivialises the true objective of this discipline which is to protect people from real risks at, or in connection with, work.

To help combat the myths and restore the true meaning and purpose of health and safety, the HSE have set up myth busters which includes a special Christmas feature aimed at busting fanciful health and safety myths. Next time someone tries to ban you from throwing snowballs, visit the myth busters.  

Christmas is a busy time for food businesses. Being busy is great; however, it can create its own problems. Preparing food for large numbers of people can put pressure on vital food safety practices which can get overlooked.  To avoid a potential food poisoning outbreak at your business remember to plan ahead and stick to your food safety management systems by making sure you: 
  • Temperature probe hot hold foods to ensure that they are held at 63oC or above. 
  • Use date labels for food prepared in advance.
  • Reheat foods no more than once.
  • Keep raw foods separate from ready to eat foods.
  • Ensuring meats, especially white and minced meats such as turkey and sausages are thoroughly cooked. 
  • You leave enough time to defrost food safely before cooking especially large turkeys.
For further advice please contact your local Food Safety team or visit
Also visit Good for Business to see how displaying your Food Hygiene Rating is good for your business.

E-GR, tried and tested, turkey leftovers Christmas recipe 

Perfect for a Christmas night snack or for the Boxing Day

Vol-au-vent cases
Ready-made frozen Vol-au-vent Puff Pastry cases

Basic white sauce
25g butter
25g plain flour                            
300ml milk

The filling                              
Ground black pepper
Left over shredded Turkey or Chicken
Left over stuffing 

1. Follow the instructions on the packet for the Vol-au-vent cases.  (Pre-cook Christmas Eve, leave to cool and store in an air tight container)
2. For the white sauce, put all the ingredients in a cold pan, and whisk constantly over a medium heat until thickened.
3. Once the white sauce has cooled down add the leftover shredded turkey and stuffing and mix it together. Not too much stuffing or it will be too overpowering!
4. Once the Vol-au-vents cases are cooked and cooled down, push down the middle part of the case carefully to leave a hole for the filling.
5. Use a teaspoon to scoop a good spoonful of the mixture into each case, so they are filled up with a generous amount. 
6. Once all the cases are filled they are ready to be eaten; or even better, warm them through in the oven and serve hot.
Making sure you stay in the know
Important information update: The General Data Protection Regulations will apply in the UK from 25 May 2018. If you want to continue receiving your online e-Gut reaction magazine after May 2018 then please follow the link below.

Contact us

Contact the Environmental Health Team for your local council, by selecting their logo or go to Dorset County Council's logo for Trading Standards

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Dorset councils · South Walks House · South Walks Road · Dorchester, Dorset DT1 1UZ · United Kingdom