by Julie Bowen | Feb 17, 2020
Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest hazard with sous vide cooking is the potential for multiplication of bacteria and production of toxins that may...
by Julie Bowen | Feb 10, 2020
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...
by Julie Bowen | Feb 3, 2020
Tip of the Week What is Acrylamide and what does the EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content when...
by Julie Bowen | Jan 27, 2020
Tip of the Week To avoid cross contamination of bacteria or allergens, no cloths should be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...
by Julie Bowen | Jan 20, 2020
Tip of the Week Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking. However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises considerably. The ideal...
by Julie Bowen | Jan 12, 2020
Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label. This includes foods which you freeze on site or bottled...
by Julie Bowen | Jan 6, 2020
Tip of the Week After the busy festive period, take advantage of this quieter month to get all your staff training up to date. So – what training is needed and who needs it? Here are our top 3 priorities for staff training: Level 2 Food Safety – All kitchen...
by Julie Bowen | Dec 16, 2019
Tip of the Week Safe Turkey Rules If frozen, defrost turkey fully on the bottom shelf in a refrigerator Cook to above 75°C for a minimum of 30 seconds If cooling to reheat later – Cool to fridge temperature within 90 minutes. Let it rest for 20 minutes then cool,...
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...
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