by Julie Bowen | Aug 30, 2021
Tip of the Week What is Coeliac Disease and how do you cater for customers requiring gluten free foods? How do you avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an intolerance, but an autoimmune...
by Julie Bowen | Aug 16, 2021
Tip of the Week When preparing and serving raw or semi-raw fish, there are additional hazards so make sure you have your due diligence procedures in place. Only use fish labelled as sushi grade for any raw or semi raw fish dishes. Keep the producers label details for...
by Julie Bowen | Aug 9, 2021
Tip of the Week Do you batter your own fish? Do you batter onion rings? Do you batter chicken? The big question – Do you have a separate flour and batter mix for each of these food items? Vegetables, fish and chicken all need separate flour and batter mixes to...
by Julie Bowen | Aug 2, 2021
Tip of the Week Here is some important information you need to know if you are employing any young people (under 18years) to help out over the summer. The Working Time Regulations 1999 set out legal requirements about hours of work and rest periods for employers of...
Recent Comments