by Julie Bowen | Mar 23, 2020
Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...
by Julie Bowen | Mar 16, 2020
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...
by Julie Bowen | Mar 9, 2020
Tip of the Week 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 customers. Identify the hazards in your process, put controls in place to manage those...
by Julie Bowen | Mar 2, 2020
Tip of the Week Currently the Coronavirus is a low to moderate level risk in the UK but there are precautionary steps we advise you take in your business to mitigate the risk further. Antibacterial handwash soap to be available at ALL handwash basins throughout the...
by Julie Bowen | Feb 24, 2020
Tip of the Week Are you ready for your Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating. Here is a reminder of the...
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...
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