by Julie Bowen | Mar 25, 2018
Egg Facts Eggs are classified into either Class A or Class B. Class A is the highest grade and eggs can be sold as ‘shell eggs’. Class B eggs have usually been damaged in some way so are broken out and pasteurised. So the shell eggs we purchase are Grade A eggs....
by Julie Bowen | Mar 18, 2018
Something fishy! Did you know that leaving fish to defrost in the kitchen can cause an allergic reaction? A common form of food poisoning attributed to fish is Scombroid food poisoning. Fresh fish needs to be frozen at source or kept at very low temperatures as the...
by Julie Bowen | Mar 12, 2018
The Danger Zone Keep hot food hot and cold food cold but never keep it in the DANGER ZONE. The Danger Zone is the temperature between 8°C – 63°C which is the ideal temperature for bacteria to rapidly multiply. One of the most common causes of food poisoning is...
by Julie Bowen | Mar 5, 2018
Chilling advice! As it’s cold outside let’s keep with the theme and talk chilled food management. So, what are the top 10 rules for safe management of chilled foods? Your chilled food deliveries must be 8°C or less Put chilled foods into storage within 20...
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