by Julie Bowen | Mar 27, 2023
Tip of the Week What is Acrylamide and what does the Acrylamide legislation mean to your kitchen practices? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content, when cooked at high...
by Julie Bowen | Mar 20, 2023
Tip of the Week Foods with a USE BY day within 3 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label Manufactured Packaged Foods All packaged foods are labelled with the manufacturer’s...
by Julie Bowen | Mar 13, 2023
Tip of the Week We all know that frequent and effective handwashing is vital to operating a safe kitchen. Here are a few tips – Check staff are washing hands in designated hand wash sink before starting work and after every change in task. Handwash sinks should...
by Julie Bowen | Mar 7, 2023
Tip of the Week When declaring what allergens are in your food, it is important to include any ingredients that are listed by the manufacturer as “May Contain” What does “May Contain” on a product label mean? A “May Contain” declaration on a product label means...
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