by Julie Bowen | Oct 30, 2017
Recently a school in Southern England was downgraded to a Level 0 Food Hygiene Rating. One of the major factors is that they were washing raw chicken in the food prep sink also used to wash salad. Washing meat and chicken poses a very real threat of cross...
by Julie Bowen | Oct 23, 2017
Mice are clever little pests and can get through the tiniest hole or gap the diameter of a pencil. Make sure your kitchen and food stores are as pest proof as possible. Here are a few tips: Fill any gaps in your walls (around pipes etc). A foam gun is fine to use....
by Julie Bowen | Oct 16, 2017
When food is left in the Temperature Danger Zone (between 8°C – 63°C) bacteria can rapidly multiply. Legislation is in place to guide caterers to cool foods quickly to avoid bacteria multiplying and reduce potential food poisoning incidents. The 4 Cooling Rules...
by Julie Bowen | Oct 9, 2017
All foods except unprepared fruit & veg need to be date labelled. The manufacturers use by date takes precedence. Once a food is changed in any way it comes under your in-house labelling system. This includes opening the pack, preparing or cooking the item. You...
by Julie Bowen | Oct 2, 2017
How clean is your dishwasher? Look around the door seals, in door grooves, spray arm and the inside roof of dishwasher. Also check the curtains or runners of conveyor dishwashers or inside at the top of the door hinge in up-and-over dishwashers. If you find a...
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