by Julie Bowen | Jul 29, 2019
Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen. This is to help reduce the incidences of food poisoning attributed to Campylobacter, Salmonella, E.coli and...
by Julie Bowen | Jul 22, 2019
Tip of the Week Why we hate dishcloths in the kitchen (other than the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once...
by Julie Bowen | Jul 15, 2019
Tip of the Week Defrosting high risk foods (especially fish) out in the kitchen could result in a nasty case of food poisoning. Why is that? If foods are not defrosted under controlled temperature conditions in the fridge, the outside temperature of the food can rise...
by Julie Bowen | Jul 8, 2019
Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared scanner takes a surface temperature: a probe thermometer takes the core temperature of a product. We recommend a kitchen has both an infrared...
by Julie Bowen | Jul 1, 2019
Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was announced. This law follows UK wide consultation on allergen labelling after the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled baguette from Pret...
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