Allergens and Bacteria in your Kitchen

Tip of the Week To avoid cross contamination of bacteria or allergens, no cloths should be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...

Cool It!

Tip of the Week Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking.  However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises considerably. The ideal...

What is the use-by date of your food?

Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots.  The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label. This includes foods which you freeze on site or bottled...

Happy New Year!

Tip of the Week After the busy festive period, take advantage of this quieter month to get all your staff training up to date. So – what training is needed and who needs it?  Here are our top 3 priorities for staff training: Level 2 Food Safety – All kitchen...

Defrosting and Cooking Turkey – The Rules

Tip of the Week Safe Turkey Rules If frozen, defrost turkey fully on the bottom shelf in a refrigerator Cook to above 75°C for a minimum of 30 seconds If cooling to reheat later – Cool to fridge temperature within 90 minutes.  Let it rest for 20 minutes then cool,...