by Julie Bowen | Dec 21, 2020
Tip of the Week Keep your blue roll dispensers stocked Follow your Enhanced Sanitising Schedule by sanitising all touchpoints frequently throughout the day. Follow a 2-stage cleaning process – use blue roll and sanitiser ideally with a contact time of 30...
by Julie Bowen | Dec 14, 2020
Tip of the Week COOL IT The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this. If high risk foods are left in the “Danger Zone “(between 8°C...
by Julie Bowen | Dec 7, 2020
Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority. Kitchens are hot and busy and staff can be stretched. Here are a few quick reminders for your team: Put deliveries away immediately Keep fridges below 5°C When...
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