by Julie Bowen | Oct 15, 2021
Tip of the Week It is a legal requirement to record core cooking temperatures of high risk foods that you cook Daily Each Day, record the core cooking temperature of a selection of high risk protein items (chicken, burger, curries, stews, fish etc.). Cook all high...
by Julie Bowen | Oct 8, 2021
Tip of the Week There are generally two types of food which get frozen on site:- – Foods which you batch cook on site then freeze for reheating later – Foods which are purchased fresh (i.e. chicken or meat) that you have as surplus, so you freeze to extend...
by Julie Bowen | Oct 4, 2021
Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. Bacteria can multiply at an alarming rate when high risk foods are...
by Julie Bowen | Sep 27, 2021
Tip of the Week We all know that frequent and effective handwashing is vital to operating a safe kitchen. Here are a few tips Handwash sinks should be accessible (i.e. bins, mops, etc. not obstructing access to sink) Check handwash basins are being used (most...
by Julie Bowen | Sep 20, 2021
Tip of the Week Less than 2 weeks to go until Natasha’s Law comes into effect. From 1st October 2021 it will be 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...
by Julie Bowen | Aug 30, 2021
Tip of the Week What is Coeliac Disease and how do you cater for customers requiring gluten free foods? How do you avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an intolerance, but an autoimmune...
by Julie Bowen | Aug 16, 2021
Tip of the Week When preparing and serving raw or semi-raw fish, there are additional hazards so make sure you have your due diligence procedures in place. Only use fish labelled as sushi grade for any raw or semi raw fish dishes. Keep the producers label details for...
by Julie Bowen | Aug 9, 2021
Tip of the Week Do you batter your own fish? Do you batter onion rings? Do you batter chicken? The big question – Do you have a separate flour and batter mix for each of these food items? Vegetables, fish and chicken all need separate flour and batter mixes to...
by Julie Bowen | Aug 2, 2021
Tip of the Week Here is some important information you need to know if you are employing any young people (under 18years) to help out over the summer. The Working Time Regulations 1999 set out legal requirements about hours of work and rest periods for employers of...
by Julie Bowen | Jul 19, 2021
Tip of the Week From 19 July the Covid rules in England have relaxed. Here are some tips for going back to business as usual (with a few tweaks). Your Covid Risk Assessment needs to be updated to reflect the changes from 19 July. If you are on our Digital System, your...
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