Cool it!

Tip of the Week How do you cool food safely if you don’t have a blast chiller? 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...

Don’t forget the touchpoints!

Tip of the Week   Did you know that food handlers themselves are the greatest cause of food poisoning and incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members...

The most important thing ……………

Tip of the Week One of the most important things your staff need to remember is frequent and effective handwashing. We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process – Wet hands Apply soap Run...

Now and the Future

Tip of the Week As the COVID-19 situation looks like it will not be easing anytime soon for pubs, restaurants and cafes, what are the options? As we get a better understanding of the situation and how people are responding to it, now could be a good time to look at...

Kitchen Closing Tips

Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...

Kitchen Gloves – or not?

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 high colour vegetables such as beetroot or...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customers. Identify the hazards in your process, put controls in place to manage those...

Coronavirus & Hospitality

Tip of the Week Currently the Coronavirus is a low to moderate level risk in the UK but there are precautionary steps we advise you take in your business to mitigate the risk further. Antibacterial handwash soap to be available at ALL handwash basins throughout the...

Are you ready for your inspection?

Tip of the Week Are you ready for your Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating.  Here is a reminder of the...

Sous Vide

Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest hazard with sous vide cooking is the potential for multiplication of bacteria and production of toxins that may...