by Julie Bowen | May 31, 2021
Tip of the Week Good management of your ice machine is essential for great tasting drinks. And remember, your Environmental Health Inspector will always want to check the cleanliness of your ice machine. An ice machine with black mould inside will affect your hygiene...
by Julie Bowen | May 23, 2021
Tip of the Week Quick reminder of your critical temperatures Refrigeration 0˚ to 8˚C – ideally less than 5˚C Freezer minimum -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30 seconds Reheat to 75˚C or above for a minimum of 30 seconds...
by Julie Bowen | May 16, 2021
Tip of the Week 17 May is another milestone in the unlocking of COVID restrictions but what does it mean to your hospitality business? Indoor Opening – HURRAH! Maximum customers per table is 6 unless from same family. Table service only, face masks to be worn to enter...
by Julie Bowen | May 10, 2021
Tip of the Week Why wash salad and fruit? Over the last few years there have been many instances of Ecoli food poisoning caused by unwashed lettuce and other vegetable/salad crops. Ecoli is a particularly dangerous type of food poisoning as it takes very few...
by Julie Bowen | May 3, 2021
Tip of the Week One of the golden rules of food safety is to keep ready to eat foods separate from raw food. What is wrong in this photo? Answer – Ready to eat foods are being prepared alongside raw foods so there is a very big chance of cross contamination. Raw...
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