by Julie Bowen | Oct 14, 2019
Tip of the Week The tightened Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods. Here is a bullet list of procedures to have in place in your kitchen:– If your kitchen is large enough, designate a workspace for Raw...
by Julie Bowen | Oct 7, 2019
Tip of the Week Frozen vegetables can often have a higher nutritional value than fresh vegetables. They are blast frozen within hours of harvesting whereas your fresh veg may have been transported over long distances, making them less nutrient dense. Of course, there...
by Julie Bowen | Sep 30, 2019
Tip of the Week Last week the Food Standards Agency recalled batches of Lion Marked eggs contaminated with Salmonella. In 2017 the FSA issued advice that Salmonella in Lion Marked eggs had been eradicated and that eggs were safe to be eaten raw or lightly...
by Julie Bowen | Sep 27, 2019
Tip of the Week What is Acrylamide and what does the new EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch...
by Julie Bowen | Sep 26, 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...
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