Menu information

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...

Blue Roll

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...

Food Storage

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...

Natasha’s Law – Reminder and Tips

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...

Sous Vide and Vac Packing

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 hazard with sous vide cooking is the potential for multiplication of bacteria and production of toxins in vacuum...

Core Cooking

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...

Freezing

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...

Cool it!

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...

Kitchen Handwash Sinks

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...

1st October Deadline for Allergen Labelling

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...