by Julie Bowen | Jul 25, 2022
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! Bacteria and viruses passed from contaminated food handlers are usually picked up from dirty hands on common touchpoints such as fridge...
by Julie Bowen | Jul 18, 2022
Tip of the Week Research has identified ice machines as potential sources of Legionella bacteria Ice machines operate at temperatures below 20°C (safe temperature to avoid legionella) so you would think they would be safe. However, ice machines contain a mechanical...
by Julie Bowen | Jul 11, 2022
Tip of the Week All commercial kitchens must have a designated handwash sink Here are a few tips to stay compliant: The handwash sink must have liquid handwash soap and blue roll (stored in a wall dispenser) Sink and surround MUST be clean – Clean and sanitise...
by Julie Bowen | Jul 4, 2022
Tip of the Week Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. Therefore, you must defrost under controlled temperatures in the fridge (keeping the...
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