Listeria Outbreak

Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu.  The sandwich and salad...

Food Temperature Control

Tip of the Week Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Here are the main temperature controls you need to adhere to in your kitchen:– On delivery, chilled foods must be stored in a refrigerator at less than...

Sous Vide

Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest additional hazard with sous vide cooking is the potential for multiplication of bacteria and production of...

What’s written on your egg?

Tip of the Week Eggs are classified into either Class A or Class B.  Class A is the highest grade and eggs can be sold as ‘shell eggs’.  Class B eggs have usually been damaged in some way, so are broken out and pasteurised and used in manufacturing or pasteurised egg...

FSA Allergen Update

Tip of the Week The Food Standards Agency has announced that they are backing the move to update the Allergen Regulations to include mandatory full ingredient labelling for pre-packed foods for direct sale.  We knew this was coming so we have been advising our clients...