by Julie Bowen | Nov 27, 2017
Core Cooking Temperatures In the run up to the busiest period of the year, it is vital you do not shortcut your food safety procedures. Recording the core cooking temperature of high risk foods is part of your daily due diligence. Earlier this year, a chef was very...
by Julie Bowen | Nov 20, 2017
How clean are your hands? More than 200 diseases are spread through food. 1 in 10 people fall ill every year from eating contaminated food and over half a million people die each year as a result. Vulnerable groups including children, the elderly and pregnant women...
by Julie Bowen | Nov 13, 2017
Why we hate dishcloths …………………………. Dishcloths and tea towels used in the kitchen are risky as they spread bacteria causing cross contamination. Bleaching cloths does not kill all bacteria. Washing would need...
by Julie Bowen | Nov 6, 2017
Egg Update from FSA The Food Standards Agency has announced a change to its advice about eating eggs. Infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice. British...
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