by Julie Bowen | May 20, 2019
Tip of the Week 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 and used in manufacturing or pasteurised egg...
by Julie Bowen | May 13, 2019
Tip of the Week The Food Standards Agency has announced that they are backing the move to update the Allergen Regulations to include mandatory full ingredient labelling for pre-packed foods for direct sale. We knew this was coming so we have been advising our clients...
by Julie Bowen | May 6, 2019
Tip of the Week Do I really need to wash lettuce, salad vegetables and fruit? If so, why? Last year there was an outbreak of Ecoli food poisoning in the US where over a hundred people were made very sick and a number of people died due to the illness. The outbreak...
by Julie Bowen | Apr 29, 2019
Tip of the Week Staff Training – 4 Top HACCP Points HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customer. Identify the hazards in your process, put...
by Julie Bowen | Apr 23, 2019
Tip of the Week As we head into summer, it is more likely you will have the kitchen windows and doors open so get prepared to keep flies and insects out of your kitchen. Make sure all opening windows are fitted with fly screens and doors that open directly to the...
by Julie Bowen | Apr 15, 2019
Tip of the Week It is very stressful and worrying when you receive an alleged food poisoning complaint. If it is not dealt with quickly and professionally, it can be very damaging to your business, especially if the complainant heads over to Facebook or other social...
by Julie Bowen | Apr 8, 2019
Tip of the Week Is wearing disposable gloves in the kitchen more hygienic? The answer depends on how you use them… Disposable gloves are great to protect your hands when preparing high colour vegetables such as beetroot, or butternut squash. But they are essential...
by Julie Bowen | Apr 1, 2019
Tip of the Week Mice are not nice! They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas....
by Julie Bowen | Mar 25, 2019
Tip of the Week Did you know that leaving fish to defrost in water in a sink or out in the kitchen can cause an allergic reaction even when fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning. The symptoms of this type of food...
by Julie Bowen | Mar 18, 2019
Tip of the Week Ecoli is a particularly dangerous type of food poisoning as it takes very few bacteria to make you ill. It can get passed from person to person very easily so good handwashing procedures in the kitchen are essential. The bacteria is mostly found in...
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