Cross Contamination in the 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...

Environmental Health Inspection ready? Part 1

Tip of the Week A kitchen inspection covers three main areas:– Compliance with Food Hygiene and Safety Procedures Compliance with Structural Requirements Confidence in Management The first area is Compliance with Food Hygiene and Safety Procedures. This covers the...

Acrylamide Food Safety Regulations

Tip of the Week Quick reminder of the Acrylamide Regulations What is Acrylamide and what does the Acrylamide legislation 2017 mean to your kitchen practices? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods...

What is the USE BY date of your food?

Tip of the Week Foods with a USE BY day within 3 days  – Use Coloured Day Dot.  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...

Food Temperature Overview

Tip of the Week Here is a quick review of your kitchen critical temperatures Refrigeration: 0˚ to 8˚C – ideally less than 5˚C Freezer minimum: -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30 seconds Reheat to 75˚C or above for a minimum...