Dishwasher Temperature

Tip of the Week Is your dishwasher running efficiently at the correct wash and rinse temperature? Keep your dishwasher working to optimum efficiency.  Key things to note are: The dishwasher wash cycle should run between 49°C – 60°C The rinse cycle should run...

Use By Date

Tip of the Week Foods with a USE BY day within 7 days – Use Coloured Day Dots.  The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label Manufactured Packaged Foods All packaged foods are labelled with the manufacturer’s...

Ready for your inspection?

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for Compliance with Food Hygiene and Safety Procedures How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food...

Food poisoning allegation

Tip of the Week What to do in the event of a food poisoning complaint We recommend that all alleged food poisoning incidents are referred to and dealt with by the Manager. Only ever have one person liaising with your customer.  All staff should be aware of your...

Why the colour?

Tip of the Week One of the biggest risks in a kitchen is cross contamination.  The greatest area of risk is between raw and ready to eat foods.  Colour coded chopping boards help to reduce this risk. There is often some confusion as to which colour board to use,...

Ditch the dishcloths

Tip of the Week During food prep and service there should be no use of dishcloths in your kitchen (other than in the dishwash area).   Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and...

Food Temperatures

Tip of the Week   Here is a quick review of your kitchen critical temperatures Refrigeration: 0˚ to 8˚C – ideally less than 5˚C Freezer minimum: -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30 seconds Reheat to 75˚C or above for a...

Staff Training

Tip of the Week A quick reminder of training requirements and our recommendations Level 2 Food Safety – All kitchen staff, including kitchen porters and ALL managers, need a Level 2 Food Hygiene Certificate.  Ideally Head Chefs should complete Level 3 Food Safety. We...

Norovirus

Tip of the Week Norovirus (known as the vomiting bug) seems to be doing the rounds again with a lot of cases currently. Make sure you have the correct procedures in place so it does not spread through your workforce. Norovirus is extremely contagious.  If one of your...