by Julie Bowen | Jul 31, 2017
Do you batter your own fish, onion rings or chicken? The big question – Do you have a separate flour and batter mix for each of these food items? Vegetables, fish and chicken all need a separate flour and batter mix to avoid cross contamination of...
by Julie Bowen | Jul 24, 2017
When we are conducting our food safety audits we see lots of ice machines with a build-up of black mould inside the machines. At best, this taints the taste of your customers drink. At worst, your customers get sick. G&T and spot of gastroenteritis. We recommend...
by Julie Bowen | Jul 17, 2017
We see a lot of counter top chillers (saladettes) not holding temperature. To keep foods safe, fresh and in best condition keep your saladette running below 8°C (ideally below 5°C). It is important to know the temperature of your prepared foods especially if you are...
by Julie Bowen | Jul 10, 2017
Norovirus is the most common cause of infectious gastrointestinal disease. A culture of safe behavior is critical to reduce its spread. 5 Top Tips for kitchen staff to control & reduce spread of norovirus Wash hands on entering kitchen (every time). Wash hands...
by Julie Bowen | Jul 3, 2017
Avoid contamination of Ecoli by following these 4 top tips – Wash all dirty fruit, veg and salad separately to avoid any cross contamination Wash ALL fruit and salad unless it is stated “Washed and Ready to Eat” Prepare dirty veg separate from clean veg...
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