by foo_1974 | Apr 23, 2018
Tip of the Week Heads up on potential new change to Food Safety legislation – Acrylamide I can hear you yawning already but have a read of this and update all your kitchen team. Honestly, we have condensed the gist of the forthcoming legislation from a 34 page...
by Julie Bowen | Apr 23, 2018
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...
by Julie Bowen | Apr 15, 2018
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...
by Julie Bowen | Apr 9, 2018
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...
by Julie Bowen | Apr 2, 2018
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...
by Julie Bowen | Mar 25, 2018
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....
by Julie Bowen | Mar 18, 2018
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...
by Julie Bowen | Mar 12, 2018
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...
by Julie Bowen | Mar 5, 2018
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...
by Julie Bowen | Feb 26, 2018
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....
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