by Julie Bowen | May 9, 2022
Tip of the Week Is your dishwasher running efficiently at the correct wash and rinse temperature? Keep your dishwasher working to optimum efficiency. Key things to note are: The dishwasher wash cycle should run between 49°C – 60°C The rinse cycle should run...
by Julie Bowen | May 2, 2022
Tip of the Week 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 Manufactured Packaged Foods All packaged foods are labelled with the manufacturer’s...
by Julie Bowen | Apr 25, 2022
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for Compliance with Food Hygiene and Safety Procedures How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food...
by Julie Bowen | Apr 18, 2022
Tip of the Week What is Coeliac Disease and how to cater for customers requiring gluten free foods. Are you fully aware of this disease and how to avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an...
by Julie Bowen | Apr 11, 2022
Tip of the Week What to do in the event of a food poisoning complaint We recommend that all alleged food poisoning incidents are referred to and dealt with by the Manager. Only ever have one person liaising with your customer. All staff should be aware of your...
by Julie Bowen | Apr 4, 2022
Tip of the Week One of the biggest risks in a kitchen is cross contamination. The greatest area of risk is between raw and ready to eat foods. Colour coded chopping boards help to reduce this risk. There is often some confusion as to which colour board to use,...
by Julie Bowen | Mar 28, 2022
Tip of the Week During food prep and service there should be no use of dishcloths in your kitchen (other than in the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and...
by Julie Bowen | Mar 21, 2022
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...
by Julie Bowen | Mar 14, 2022
Tip of the Week A quick reminder of training requirements and our recommendations Level 2 Food Safety – All kitchen staff, including kitchen porters and ALL managers, need a Level 2 Food Hygiene Certificate. Ideally Head Chefs should complete Level 3 Food Safety. We...
by Julie Bowen | Mar 7, 2022
Tip of the Week Norovirus (known as the vomiting bug) seems to be doing the rounds again with a lot of cases currently. Make sure you have the correct procedures in place so it does not spread through your workforce. Norovirus is extremely contagious. If one of your...
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