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...
by Julie Bowen | Nov 30, 2020
Tip of the Week The festive period is usually busy, so it is important to following stringent procedures to keep the food you serve safe. Keep food safe by following these storage rules:- Ready To Eat Foods (foods which need no further process before they are eaten)...
by Julie Bowen | Nov 24, 2020
Tip of the Week So, the blanket lockdown ends on 2nd December in England and then, depending on what Tier you are in, you can reopen your hospitality business. What are the requirements and restrictions? On Thursday 26 November, the Tier locations will be published...
by Julie Bowen | Nov 16, 2020
Tip of the Week We know that frequent and effective handwashing is essential for food safety and maintaining a safe work place. But, when your staff wash their hands, are they really cleaning them or are they just re-contaminating their hands with bacteria and...
by Julie Bowen | Nov 9, 2020
Tip of the Week NEVER wash poultry or meat! The majority of meat and poultry is contaminated with bacteria. Some of the pathogens that can be found in raw meat and poultry are Campylobacter, E coli, Salmonella, Shigella, Staphylococcus aureus, Yersinia...
by Julie Bowen | Nov 2, 2020
Tip of the Week On Wednesday night, hospitality businesses close their doors to eat in/drink in customers and gear up to providing a takeaway or delivery service. It is predicted that customer confidence in the safety of ordering food takeaways or deliveries will be...
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