by Julie Bowen | Jan 17, 2022
Tip of the Week Which thermometer for which job and how to check calibration of thermometer Infrared Scanner Thermometer Use an infrared Scanner Thermometer to take the surface temperature of food deliveries or cold products. This is a safe method of checking...
by Julie Bowen | Jan 10, 2022
Tip of the Week Happy New Year! Here are the latest updates on PPE and self isolation rules for your team PPE We recommend that Front of House staff wear face masks when dealing with customers at this current time. Testing and Isolation Rules From 11 January, if you...
by Julie Bowen | Dec 19, 2021
Tip of the Week Happy Christmas from the Food Safety Guru Team Wishing you a season of gladness, a season of cheer and - to top it all off – a wonderful New...
by Julie Bowen | Dec 13, 2021
Tip of the Week Along with core cooking temperatures, cooling times and temperatures are one of the most important critical control points in your kitchen. It is vital to manage cooling procedures when cooking high risks foods (turkey, etc.) When foods are cooled too...
by Julie Bowen | Dec 6, 2021
Tip of the Week At one of the busiest times of year it is important to follow safe procedures in your kitchen Here are our top tips to avoid cross contamination in the kitchen at this busy time:- Store ready-to-eat above raw items Prepare raw meats separately from...
by Julie Bowen | Nov 29, 2021
Tip of the Week What is Coeliac Disease and how to 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 an...
by Julie Bowen | Nov 22, 2021
Tip of the Week Should I put allergen information direct on my menu or keep it separate on an Allergen Matrix? Behaviours and expectations are changing, and consumers want information to be clear and easily available to them. An Allergen Matrix is a great way to...
by Julie Bowen | Nov 15, 2021
Tip of the Week Keep blue roll in wall dispensers, not on work surfaces, to make sure it is not contaminated by dirty hands Use blue roll and sanitiser to clean worksurfaces in the kitchen during food preparation and service. Do not use cloths when the kitchen is open...
by Julie Bowen | Nov 8, 2021
Tip of the Week Well managed food storage is an essential part of your food safety management. To ensure no cross contamination of foods in storage, here are two easy-to-follow rules when it comes to safe storage Store Ready to Eat Foods above Raw Foods Store washed...
by Julie Bowen | Nov 1, 2021
Tip of the Week Reminder that, from 1st October 2021, it is now a legal requirement to label all Pre-Packaged foods for Direct Sale with a full list of ingredients, highlighting any of the 14 main allergens that are present in the finished item. What exactly does...
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