by Julie Bowen | Nov 30, 2020
Tip of the Week The festive period is usually busy, so it is important to following stringent procedures to keep the food you serve safe. Keep food safe by following these storage rules:- Ready To Eat Foods (foods which need no further process before they are eaten)...
by Julie Bowen | Nov 24, 2020
Tip of the Week So, the blanket lockdown ends on 2nd December in England and then, depending on what Tier you are in, you can reopen your hospitality business. What are the requirements and restrictions? On Thursday 26 November, the Tier locations will be published...
by Julie Bowen | Nov 16, 2020
Tip of the Week We know that frequent and effective handwashing is essential for food safety and maintaining a safe work place. But, when your staff wash their hands, are they really cleaning them or are they just re-contaminating their hands with bacteria and...
by Julie Bowen | Nov 9, 2020
Tip of the Week NEVER wash poultry or meat! The majority of meat and poultry is contaminated with bacteria. Some of the pathogens that can be found in raw meat and poultry are Campylobacter, E coli, Salmonella, Shigella, Staphylococcus aureus, Yersinia...
by Julie Bowen | Nov 2, 2020
Tip of the Week On Wednesday night, hospitality businesses close their doors to eat in/drink in customers and gear up to providing a takeaway or delivery service. It is predicted that customer confidence in the safety of ordering food takeaways or deliveries will be...
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