by Julie Bowen | Dec 4, 2023
Tip of the Week Along with core cooking temperatures, cooling times and temperatures are one of the most important critical control points in your kitchen. Follow these general rules for preparing, cooking and cooling your Turkey:- If frozen, defrost thoroughly in a...
by Julie Bowen | Nov 27, 2023
Tip of the Week We are coming up to a very busy time of year when we often buy 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 20, 2023
Tip of the Week At this time of year, pests can become a problem as they look to find warmth and food. Mice need very little food and can happily exist on only 3g of food each day. Mice have a fantastic sense of smell so any food particles left on the floor will...
by Julie Bowen | Nov 13, 2023
All salad, fruit and vegetables need to be washed before use (unless they are labelled as “washed and ready to eat”). As well as washing off dirt, insects, herbicides and pesticides, we need to ensure that all bacteria is removed (especially E.coli). Use a designated...
by Julie Bowen | Nov 6, 2023
Tip of the Week Keep food out of the temperature “Danger Zone” (between 8°C – 63°C) When foods drop below 63°C, the likelihood of bacteria multiplying increases. If you hold food hot on a display counter or hot cupboard/bain marie, it is...
by Julie Bowen | Oct 30, 2023
Tip of the Week Foods with a USE BY day within 3 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label An Allergen label is useful to use to label foods cooked and stored on site...
by Julie Bowen | Oct 24, 2023
Tip of the Week When preparing and serving raw fish, there are additional hazards which need to managed. There are also legal requirements regarding fish to be eaten raw or almost raw so specific procedures need to be put in place. Make sure you have your due...
by Julie Bowen | Oct 17, 2023
Tip of the Week It is a legal requirement to record your kitchen due diligence daily Essential due diligence checks to be recorded are – Beginning of the day fridge and freezer temperatures Opening checks Delivery Checks Core Cooking Temperatures Cooling Temperatures...
by Julie Bowen | Oct 9, 2023
Tip of the Week Blue roll is forever getting contaminated by dirty hands Blue roll should be stored in wall dispensers so it is easy to access and will never be contaminated by dirty hands. However, if you need easy access to blue roll on the work surface or if the...
by Julie Bowen | Oct 1, 2023
Tip of the Week Single use plastic cutlery, bowls, plates, cups and takeaway containers are banned in England from this week. A similar ban is already in place in Scotland since June 2022 and a ban in Wales will come into force later in 2023. The ban includes: –...
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