Food Poisoning

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 ill food handlers (or bacteria picked up from handling raw foods) can contaminate common touchpoints such as...

Defrosting Food

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.  So you must defrost under controlled temperatures in the fridge (keeping the food...

How to safely provide gluten free food

Tip of the Week What is Coeliac Disease?  Are you fully aware of this disease and how to avoid cross contamination of gluten  in your kitchen? Coeliac Disease Coeliac disease is not a food allergy or an intolerance, but an autoimmune disease caused by a reaction to...

Probe or Infrared Thermometer Scanner?

Tip of the Week Probe thermometer or Infrared temperature scanner?  Which thermometer is best for each job and how to check calibration of thermometer?   Infrared Scanner Thermometer Use an infrared Scanner Thermometer to take the surface temperature of food...

Pests in the Kitchen

Tip of the Week We recommend you have a Pest control contract in place with regular visits.   Here are our tips on daily managing of pest problems Daily Pest Management – Store all foods off the floor Store any opened or fresh produce in plastic lidded containers. At...

Environmental Health Inspection ready? Part 3

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for. Part 3 – Confidence in Management  Confidence in Management Your Food Safety HACCP system. Are you up to date with the latest legislation and best practice? Are your...

Environmental Health Inspection ready? Part 2

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for – Part 2    Compliance with Structural Requirements Compliance with Structural Requirements The condition of the structure of the premises including cleanliness, layout,...

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...