by Julie Bowen | Apr 30, 2018
Tip of the Week Stick it to ’em! Incorrect date labelling of foods in your kitchen is one of the most common failure points picked up during an Environmental Health Inspection. And, importantly for the bottom line, good date labelling and storage procedures...
by Julie Bowen | Apr 23, 2018
How about a spot of campylobacter bacteria in your salad? Washing meat and poultry is unnecessary from a cooking/taste perspective and is a real danger from a food safety viewpoint. The Food Standards Agency have published that 59% of chicken is known to be...
by Julie Bowen | Apr 15, 2018
So, you may have heard about an EU directive in food safety legislation relating to Acrylamide. Here is an update on the current situation. What is Acrylamide – pay attention, no yawning please! Acrylamide is a chemical substance that can be formed on starchy...
by Julie Bowen | Apr 9, 2018
Mise en Place Mise en Place is an essential part of kitchen management and production. But how do we balance convenience and speed with safety? Keeping high risk Mise en Place items out in the kitchen during service is a risky business. During preparation and...
by Julie Bowen | Apr 2, 2018
What to do in the event of a Food Poisoning Allegation Protect your business and have a procedure in place for an Alleged Food Poisoning incident. Here are a few tips. We recommend that all alleged food poisoning incidents are referred to and dealt with by the...
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