Don’t forget the touchpoints!

Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members of...

How to cool food safely

Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. If high risk foods are left in the “Danger Zone “(between 8°C –...

Food Temperature

Tip of the Week Happy New Year! Let’s start the year off with a quick overview/reminder of food safety 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...

Who ate the mince pies?

Tip of the Week Happy Christmas from the Food Safety Guru Team. Wishing you a season of gladness, a season of cheer and to top it all off – a wonderful New Year! Keep a Level 5 Food Hygiene Rating on Your Door! Grab a copy of our FREE guide “5 Top Tips to keep a...

Kitchen Festive Tip No 3 – Busy Busy!

Tip of the Week Here are our top tips to avoid cross contamination in the kitchen at this busy time. Prepare raw meats separately from ready to eat foods Sanitise equipment, boards and work surfaces after food preparation Ditch the dishcloth – only use blue roll and...

Kitchen Festive Tip No 2

Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority.  Kitchens are hot & busy and staff can be stretched.   Keep tight temperature control. Put deliveries away immediately Keep fridges below 5°C When preparing food,...

Kitchen Festive Tip No 1 – Raw v Ready to Eat

Tip of the Week At this time of year, kitchens are getting very hot and busy and fridges are full to brimming.  Following stringent procedures becomes even more important to keep the food you prepare safe. Keep food safe by following these storage rules:-   Alert Two...

No hot water in the kitchen!

Tip of the Week What do you do if the hot water goes off in your kitchen?   Your aim is to keep your customers safe and keep your business open. Follow these steps for a short-term procedure to keep your business operating safely:-     The obvious first action is to...

Taking the temperature

Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer?   An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item.  Therefore, it...

Allergen Conviction

Tip of the Week Last week saw the conviction of the Owner and the Manager of The Royal Spice Takeaway in Oswaldtwistle, Lancashire.  Both the Owner and the Manager were found guilty of manslaughter by gross negligence following the death of a teenager in 2016 and last...