by Julie Bowen | Feb 22, 2021
Tip of the Week Why we hate dishcloths…. Dishcloths used in the kitchen (with the exception of the dishwashing area) are risky as they pick up bacteria causing cross contamination. Dishcloths also pose a threat of cross contamination of allergens in...
by Julie Bowen | Feb 15, 2021
Tip of the Week How to protect your business in the event of an alleged food poisoning complaint. Firstly, have a written procedure in place for dealing with a food poisoning complaint. Inform your team of your procedures in dealing with such a complaint. It is...
by Julie Bowen | Feb 8, 2021
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 | Feb 1, 2021
Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared scanner takes a surface temperature and a probe thermometer takes the core temperature of a product. We recommend a kitchen has both an infrared...
by Julie Bowen | Jan 25, 2021
Tip of the Week Hospitality businesses have had to close their doors to eat in/drink in customers and gear up to providing a takeaway or delivery service. Customer confidence in the safety of ordering food takeaways or deliveries is stronger than during the previous...
by Julie Bowen | Jan 18, 2021
Tip of the Week As many hospitality businesses are closed and others are open on a reduced scale providing a takeaway/delivery service, it is the ideal time to update your staff training. Especially as training is permitted for any furloughed team members. Training...
by Julie Bowen | Jan 4, 2021
Tip of the Week Happy New Year! Let’s hope 2021 is a better year for us all. New Year, New Start….. Let’s get our ducks in a row Paperwork Is your HACCP manual up to date? Are you recording Core Cooking Temperatures of protein items, Cooling times and temperatures,...
by Julie Bowen | Dec 21, 2020
Tip of the Week Keep your blue roll dispensers stocked Follow your Enhanced Sanitising Schedule by sanitising all touchpoints frequently throughout the day. Follow a 2-stage cleaning process – use blue roll and sanitiser ideally with a contact time of 30...
by Julie Bowen | Dec 14, 2020
Tip of the Week COOL IT The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this. If high risk foods are left in the “Danger Zone “(between 8°C...
by Julie Bowen | Dec 7, 2020
Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority. Kitchens are hot and busy and staff can be stretched. Here are a few quick reminders for your team: Put deliveries away immediately Keep fridges below 5°C When...
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