by Julie Bowen | Sep 24, 2017
When cooking on mass (batch cooking), stringent procedures must be followed to ensure the safety of the food. The core cooking temperature of ALL protein batch cooked foods must be checked and recorded on your Core Cooking Record. If cooling, ALL protein batch cooked...
by Julie Bowen | Sep 18, 2017
The rule is, if you have colour coded knives in your kitchen you must use them correctly matching colour coded knife with the colour coded chopping board. Yes, it is ok to use black handled knives in your kitchen. It is obvious that the knife will be cleaned and...
by Julie Bowen | Sep 11, 2017
HACCP – Hazard Analysis and Critical Control Points No matter how well trained your staff are, if you do not provide regular refresher training bad habits will quickly creep in. Keep your kitchen team updated regularly. 4 Main Critical Control Points in your HACCP are...
by Julie Bowen | Sep 4, 2017
Your customers point of contact are your Front of House staff. It is these staff who will be asked questions regarding potential allergens in your dishes so important they are knowledgeable and trained. Deal with all customer allergen queries calmly and correctly....
by Julie Bowen | Aug 28, 2017
A study carried out on swabs taken from the rind of lemons in pubs and restaurants found that 70% contained pathogenic microbes. Lemon and limes destined for a G&T have been on quite a journey – been sprayed with pesticides then transported across the world been...
by Julie Bowen | Aug 21, 2017
As you are aware eggs produced in many EU counties have been infected by Fipronil which is not safe for human consumption. Although the infected eggs have been sold as fresh eggs in Europe the FSA have stated that in the UK any infected eggs have NOT been sold as...
by Julie Bowen | Aug 14, 2017
We have encountered a few incidences recently when a restaurant walk-in freezer has failed overnight. Follow these pointers to reduce stock loss – Check the temperature of the FOOD, not the air temperature. Use a scan thermometer to check the surface temperature of...
by Julie Bowen | Aug 7, 2017
Calculate waste food at selling price not cost price! If you freeze food on site we guess you are planning to defrost and turn this produce into dishes to sell in the next month or two. It is therefore important to retain the quality of the food. So often we see...
by Julie Bowen | Jul 31, 2017
Do you batter your own fish, onion rings or 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 a separate flour and batter mix to avoid cross contamination of...
by Julie Bowen | Jul 24, 2017
When we are conducting our food safety audits we see lots of ice machines with a build-up of black mould inside the machines. At best, this taints the taste of your customers drink. At worst, your customers get sick. G&T and spot of gastroenteritis. We recommend...
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