Critical Temperature Control

Tip of the Week Temperature control management in your kitchen is critical to keeping food safe to eat.   There is a risk of passing contaminated products to consumers through the growth/survival of pathogens caused by the inadequate storage/heating/chilling/freezing...

How to avoid E.coli contamination in our kitchens

Tip of the Week How to avoid E.coli contamination in our kitchens? We have all heard about E.coli food poisoning outbreaks but what is it and how do we avoid contamination in our kitchens? E.coli bacteria is found in the gut of cattle; however it is not just meat that...

Cooling is a risky business

Tip of the Week Cooling is a risky business! 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...

Avoidable Food Waste

Tip of the Week This Tip of the Week is based on issues we frequently come across as we carry out our food safety audits and is an issue we see a lot – avoidable food wastage. There are many reasons for food wastage from over prep, over order, service blunders etc....

Oceans of plastic

Tip of the Week Oceans of plastic Sandwich containers with unrecyclable plastic windows, takeaway containers with plastic linings, plastic drinks bottles, plastic straws, plastic cutlery, coffee cups – all heading straight for our oceans! What can we do? The UK does...

Coeliac UK Awareness Week

Tip of the Week   It is Coeliac UK Awareness Week.  Are you fully aware of this disease and how to avoid cross contamination in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an intolerance, but an autoimmune disease caused by a reaction...

It’s salad season

Tip of the Week One rule – Wash all your salad leaves and salad vegetables before preparation! As the Summer heats up, salad becomes a more popular menu choice but with it brings a whole host of potential hazards. Lettuce and other salad items are grown in either...

Stick it to ’em!

Tip of the Week Stick it to ’em! Incorrect date labelling of foods in your kitchen is one of the most common failure points picked up during an Environmental Health Inspection. And, importantly for the bottom line, good date labelling and storage procedures...

How about a spot of campylobacter bacteria in your salad?

How about a spot of campylobacter bacteria in your salad? Washing meat and poultry is unnecessary from a cooking/taste perspective and is a real danger from a food safety viewpoint. The Food Standards Agency have published that 59% of chicken is known to be...

New Food Safety legislation – Acrylamide

So, you may have heard about an EU directive in food safety legislation relating to Acrylamide.  Here is an update on the current situation. What is Acrylamide  – pay attention, no yawning please! Acrylamide is a chemical substance that can be formed on starchy...