Ditch the dishcloths!

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...

Defrosting – Keep Control

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...

Which probe?

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...

Natasha’s Law

Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was announced.  This law follows UK wide consultation on allergen labelling after the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled baguette from Pret...

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,...

Food handlers are often the culprits

Tip of the Week Food handlers are the biggest source of cross contamination and food poisoning in our industry. 80% of communicable diseases are transferred by touch alone which means that they can be easily prevented by washing hands.  Touching food, fridge handles,...

Listeria Outbreak

Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu.  The sandwich and salad...

Food Temperature Control

Tip of the Week Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Here are the main temperature controls you need to adhere to in your kitchen:– On delivery, chilled foods must be stored in a refrigerator at less than...

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 additional hazard with sous vide cooking is the potential for multiplication of bacteria and production of...

What’s written on your egg?

Tip of the Week Eggs are classified into either Class A or Class B.  Class A is the highest grade and eggs can be sold as ‘shell eggs’.  Class B eggs have usually been damaged in some way, so are broken out and pasteurised and used in manufacturing or pasteurised egg...