by Julie Bowen | Apr 29, 2019
Tip of the Week Staff Training – 4 Top HACCP Points HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customer. Identify the hazards in your process, put...
by Julie Bowen | Apr 23, 2019
Tip of the Week As we head into summer, it is more likely you will have the kitchen windows and doors open so get prepared to keep flies and insects out of your kitchen. Make sure all opening windows are fitted with fly screens and doors that open directly to the...
by Julie Bowen | Apr 15, 2019
Tip of the Week It is very stressful and worrying when you receive an alleged food poisoning complaint. If it is not dealt with quickly and professionally, it can be very damaging to your business, especially if the complainant heads over to Facebook or other social...
by Julie Bowen | Apr 8, 2019
Tip of the Week Is wearing disposable gloves in the kitchen more hygienic? The answer depends on how you use them… Disposable gloves are great to protect your hands when preparing high colour vegetables such as beetroot, or butternut squash. But they are essential...
by Julie Bowen | Apr 1, 2019
Tip of the Week Mice are not nice! They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas....
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