Sandwiches and salads

Tip of the Week If you give sandwiches or salads more than one day shelf life, what are your procedures for ensuring they are safe to eat after the first day? All is fine when they are stored in the kitchen fridge but what happens when they are stored in display...

Critical Temperature Control

Tip of the Week Temperature control management in your kitchen is critical to keeping food safe to eat.   There is a risk of passing contaminated products to consumers through the growth/survival of pathogens caused by the inadequate storage/heating/chilling/freezing...

How to avoid E.coli contamination in our kitchens

Tip of the Week How to avoid E.coli contamination in our kitchens? We have all heard about E.coli food poisoning outbreaks but what is it and how do we avoid contamination in our kitchens? E.coli bacteria is found in the gut of cattle; however it is not just meat that...

Cooling is a risky business

Tip of the Week Cooling is a risky business! Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking.  However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises...