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. Washing meat and poultry is likely to spread bacteria such as campylobacter, causing...

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...

Mise en Place

Mise en Place Mise en Place is an essential part of kitchen management and production.  But how do we balance convenience and speed with safety? Keeping high risk Mise en Place items out in the kitchen during service is a risky business.  During preparation and...

Food Poisoning Allegations

What to do in the event of a Food Poisoning Allegation Protect your business and have a procedure in place for an Alleged Food Poisoning incident. Here are a few tips. We recommend that all alleged food poisoning incidents are referred to and  dealt with by the...

Egg Facts

Egg Facts Eggs are classified into either Class A or Class B.  Class A is the highest grade and eggs can be sold as ‘shell eggs’.  Class B eggs have usually been damaged in some way so are broken out and pasteurised.   So the shell eggs we purchase are Grade A eggs....

Something fishy!

Something fishy! Did you know that leaving fish to defrost in the kitchen can cause an allergic reaction? A common form of food poisoning attributed to fish is Scombroid food poisoning. Fresh fish needs to be frozen at source or kept at very low temperatures as the...

The Danger Zone

The Danger Zone Keep hot food hot and cold food cold but never keep it in the DANGER ZONE. The Danger Zone is the temperature between 8°C – 63°C which is the ideal temperature for bacteria to rapidly multiply. One of the most common causes of food poisoning is...

It’s chilly

Chilling advice! As it’s cold outside let’s keep with the theme and talk chilled food management. So, what are the top 10 rules for safe management of chilled foods?   Your chilled food deliveries must be 8°C or less Put chilled foods into storage within 20 minutes of...

Meat Safety Breaches

Hot in the news again this week – more meat/butchery plants are identified as breaching food safety in the UK.  A shocking 540 out of 890 factories have been charged with at least one major non-compliance of hygiene safety regulations in the last 3 years....