‘I make mashed potatoes creamy every time by swapping milk for 1 better ingredient’
“This provides me with a wonderfully smooth mash with a silky feel.”
Author
Mark McShane
Chef · Food Nutritionist · HACCP & Food Hygiene Consultant
Dalry, Scotland · University of Glasgow · LinkedIn ↗
About Mark
Food safety, from the kitchen up
Mark McShane is a chef, food nutritionist and food safety expert based in Dalry, Scotland. He works as a HACCP and food hygiene consultant, helping kitchens and food businesses put safe, compliant working practices in place — from menu development and nutrition planning through to the food safety management systems that keep customers protected.
His approach is practical rather than theoretical: food hygiene guidance only works if it survives contact with a busy service. That means HACCP plans people actually follow, allergen controls that hold up under pressure, and training that sticks.
Mark writes the guides and UK statistics reports published on Level 3 Food Hygiene Certificate, part of Online CPD Academy. His writing focuses on what the data says, what UK food law requires, and what food businesses can practically do about both.
Areas of expertise
- ✓Food safety & HACCP
- ✓Food hygiene compliance
- ✓Nutrition planning
- ✓Menu development
- ✓Safe, healthy cooking
- ✓Staff training & supervision
Press
As featured in
Mark is regularly quoted on food safety and cooking by major publications.
5 Best Fish for Grilling This Summer, According to Chefs
“This fish will not break apart when you use high heat; it will stay together as other white fish do.”
If Deli Meat Looks Like This, It’s A Red Flag And You Should Shop Somewhere Else
“I take a very serious view of any dried-out areas around the edges of the deli meat I purchase.”
We Asked 4 Chefs the Best Brand of Yogurt—They All Chose the Same One
“It provides great coatability.”
The Deli Red Flag People Only Notice After Placing An Order
“I closely watch to see that the deli slices each type of meat (turkey, ham, etc.) separately from other types using separate blades.”
Why You Should Wash Your Apples as Soon as You Get Home
“Creating friction with your hands is how you remove any residue.”
We Asked 3 Chefs to Name the Best Store-Bought Hot Dogs—They All Picked the Same Brand
“Applegate is one of my favorite companies because it uses 100 percent grass-fed beef for its hot dogs.”
If You Spot This Rotisserie Chicken Red Flag, Leave That Bird At The Store
“If there is residue smeared across the top or bottom of the container or if it has signs of excessive contact, then I question how well this was handled.”
10 Unwritten Rules To Know Before Buying Meat From A Deli
“Freshly cut deli meats are generally more sanitary and of better quality than deli meats that have already been pre-cut.”
A Juicy Rotisserie Chicken Might Actually Signal A Major Red Flag — Here’s Why
“A minimal amount of clear or light-golden juices [is] acceptable.”
6 Best Sausages in Grocery Stores, According to Chefs
“The company has worked hard to have just enough fat to provide a good texture.”
9 Seafood Buffet Red Flags That Should Send You Running
“I pay close attention to how well the staff is performing their duties.”
The Cutoff Time For Rotisserie Chicken Shelf Life You Should Always Follow
“Once a product sits outside of refrigeration for longer than two hours … both quality and safety begin to decline.”
Don’t Buy Rotisserie Chicken Until You Check For This Red Flag On The Bag
“Your first step should be to ask someone working at the deli.”
9 Tips For Cooking Burgers In Your Air Fryer
“I always let the burgers rest for a few minutes so the juices redistribute.”
10 Rotisserie Chicken Red Flags To Watch Out For At The Grocery Store
“A minimal amount of clear or light-golden juices are acceptable.”
Latest writing
Articles by Mark
UK food safety statistics and practical guidance — researched, sourced and kept up to date.
