by Julie Bowen | Sep 16, 2019
Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament. This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...
by Julie Bowen | Sep 9, 2019
Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points. HACCP is the process of looking at your food operation, from sourcing...
by Julie Bowen | Sep 2, 2019
Tip of the Week Why is meat and poultry likely to be infected with Ecoli, Campylobacter and other bacteria now more than ever before? Meat fraud and breaches of health and safety in meat processing plants are on the increase. Over the last 18 months, we have seen a...
by Julie Bowen | Aug 23, 2019
Tip of the Week What is Coeliac Disease and how do you cater for customers requiring gluten free foods? Are you fully aware of this disease and how to avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or...
by Julie Bowen | Aug 19, 2019
Tip of the Week How long a shelf life can you safely give your food? First rule is to go by the manufacturer’s instructions. So, if the manufacturer’s instructions are to use within 3 days of opening – you must use the product within the 3 days (even if you add other...
by Julie Bowen | Aug 4, 2019
Tip of the Week With all the publicity regarding the new allergen regulations, customers with allergies are feeling more confident about eating out. This poses both an opportunity and a threat for hospitality businesses. Generally, the public are not aware how a...
by Julie Bowen | Jul 29, 2019
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...
by Julie Bowen | Jul 22, 2019
Tip of the Week Why we hate dishcloths in the kitchen (other than the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once...
by Julie Bowen | Jul 15, 2019
Tip of the Week Defrosting high risk foods (especially fish) out in the kitchen could result in a nasty case of food poisoning. Why is that? If foods are not defrosted under controlled temperature conditions in the fridge, the outside temperature of the food can rise...
by Julie Bowen | Jul 8, 2019
Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared scanner takes a surface temperature: a probe thermometer takes the core temperature of a product. We recommend a kitchen has both an infrared...
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