by Julie Bowen | Dec 9, 2019
Tip of the Week Cooling protein foods safely is one of the riskiest procedures in your kitchen. The spores of certain bacteria can survive normal cooking, and these can then germinate and multiply in warm foods not cooled correctly . However, if you don’t have a...
by Julie Bowen | Dec 2, 2019
Tip of the Week Did you know that in the run up to the festive season, alleged food poisoning incidents increase by over 400%. This year, with the spotlight on allergens, we are also expecting a significant rise in allergen complaints. Stringent due diligence is the...
by Julie Bowen | Nov 25, 2019
Tip of the Week Looking for some inspiration for vegetarian or vegan options for your menu? Bring on the Jackfruit! Jackfruit is an exotic fruit native to South India. It has a subtle sweet and fruity flavour similar to a combination of fruits, including apples,...
by Julie Bowen | Nov 18, 2019
Tip of the Week Smoked or cured salmon is a popular starter or party buffet dish at this time of year. Sushi or sashimi also often feature on buffet menus. When preparing and serving raw or semi raw fish there are additional hazards so ensure you have your due...
by Julie Bowen | Nov 11, 2019
Tip of the Week We are coming up to a very busy time of year and often buying in new products and ingredients that differ from the normal menu to cater for parties and celebrations in the run up to Christmas. Just a reminder to double check all ingredients to make...
by Julie Bowen | Nov 5, 2019
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 | Oct 28, 2019
Tip of the Week It’s Halloween week and the pumpkins are being carved. Once carved, they will only last a few days before going mouldy so a trick to keep it looking fresh longer is don’t cut off the top. Removing the stem of any fruit or vegetable will reduce its...
by Julie Bowen | Oct 21, 2019
Tip of the Week Does your coffee machine cause cross contamination of nuts, soya and dairy? With the increased interest in veganism, more and more people are requesting a nut based milk in their coffee as opposed to a dairy milk. The increase in use of nut based...
by Julie Bowen | Oct 14, 2019
Tip of the Week The tightened Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods. Here is a bullet list of procedures to have in place in your kitchen:– If your kitchen is large enough, designate a workspace for Raw...
by Julie Bowen | Oct 7, 2019
Tip of the Week Frozen vegetables can often have a higher nutritional value than fresh vegetables. They are blast frozen within hours of harvesting whereas your fresh veg may have been transported over long distances, making them less nutrient dense. Of course, there...
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