1st October Deadline for Allergen Labelling

Tip of the Week Less than 2 weeks to go until Natasha’s Law comes into effect.  From 1st October 2021 it will be a legal requirement to label all Pre-Packaged foods for Direct Sale with a full list of ingredients highlighting any of the 14 main allergens that are...

Fish – Smoking, Curing, Ceviche, Sushi, Sashimi

Tip of the Week When preparing and serving raw or semi-raw fish, there are additional hazards so make sure you have your due diligence procedures in place. Only use fish labelled as sushi grade for any raw or semi raw fish dishes. Keep the producers label details for...

Make your own batter?

Tip of the Week Do you batter your own fish? Do you batter onion rings? Do you batter chicken? The big question – Do you have a separate flour and batter mix for each of these food items? Vegetables, fish and chicken all need separate flour and batter mixes to...

Employing Young People

Tip of the Week Here is some important information you need to know if you are employing any young people (under 18years) to help out over the summer. The Working Time Regulations 1999 set out legal requirements about hours of work and rest periods for employers of...

Top Tips from 19 July

Tip of the Week From 19 July the Covid rules in England have relaxed. Here are some tips for going back to business as usual (with a few tweaks). Your Covid Risk Assessment needs to be updated to reflect the changes from 19 July. If you are on our Digital System, your...

Colour coded knives

Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen.  This is to help reduce the incidences of food poisoning attributed to campylobacter, salmonella, E.coli and...

Fishy business

Tip of the Week   ​Did you know that 40% of fish studied in a world wide mislabelling study is not what it is labelled to be! Fish fraud is a big business throughout the world so how can you ensure that the fish fillets you have purchased are really from the fish...

‘May Contain’

Tip of the Week When a manufacturer states ‘may contain’ on their packaging but the product is not listed as an ingredient, do you state this on your menus or Allergen Matrix? The answer is Yes.  If a manufacturer has stated a food item “may contain” an...

Food Safety Reminder – Acrylamide

Tip of the Week Make sure your team are knowledgeable about the Acrylamide Regulations as it is currently one of the questions Inspectors are asking during their visits. What is Acrylamide and what does the Acrylamide legislation mean to your kitchen practices? What...