by Pat Adams | Apr 21, 2024
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 raw meat or high colour vegetables such as beetroot. They can also offer a...
by Pat Adams | Apr 15, 2024
Tip of the Week When declaring what allergens are in your food, it is important to include any ingredients that are listed on the manufacturer’s product label as “May Contain” What does “May Contain” on a product label mean? A “May Contain” declaration on a...
by Pat Adams | Apr 7, 2024
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! Bacteria and viruses passed from ill food handlers (or bacteria picked up from handling raw foods) can contaminate common touchpoints such as...
by Pat Adams | Mar 31, 2024
Tip of the Week Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. So you must defrost under controlled temperatures in the fridge (keeping the food...
by Pat Adams | Mar 25, 2024
Tip of the Week What is Coeliac Disease? Are you fully aware of this disease and how to avoid cross contamination of gluten in your kitchen? Coeliac Disease Coeliac disease is not a food allergy or an intolerance, but an autoimmune disease caused by a reaction to...
by Pat Adams | Mar 17, 2024
Tip of the Week Probe thermometer or Infrared temperature scanner? Which thermometer is best for each job and how to check calibration of thermometer? Infrared Scanner Thermometer Use an infrared Scanner Thermometer to take the surface temperature of food...
by Pat Adams | Mar 10, 2024
Tip of the Week We recommend you have a Pest control contract in place with regular visits. Here are our tips on daily managing of pest problems Daily Pest Management – Store all foods off the floor Store any opened or fresh produce in plastic lidded containers. At...
by Pat Adams | Mar 4, 2024
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for. Part 3 – Confidence in Management Confidence in Management Your Food Safety HACCP system. Are you up to date with the latest legislation and best practice? Are your...
by Pat Adams | Feb 26, 2024
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for – Part 2 Compliance with Structural Requirements Compliance with Structural Requirements The condition of the structure of the premises including cleanliness, layout,...
by Julie Bowen | Feb 18, 2024
Tip of the Week A kitchen inspection covers three main areas:– Compliance with Food Hygiene and Safety Procedures Compliance with Structural Requirements Confidence in Management The first area is Compliance with Food Hygiene and Safety Procedures. This covers the...
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