by Julie Bowen | Apr 19, 2021
Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label Manufactured Packaged Foods All packaged foods are...
by Julie Bowen | Apr 12, 2021
Tip of the Week As we reopen outdoor hospitality this week, the Government require you to participate fully in their Track and Trace Scheme. Here are our tips for staying compliant It is a legal requirement to collect Track and Trace details for all adults over 16...
by Julie Bowen | Mar 28, 2021
Tip of the Week Top Tips for reopening outside on 12 April Preparing to open your venue for outdoor entertaining? Here are our top tips:– Organise customer tables giving a space between tables in accordance with current government guidance (currently 1+m) – use...
by Julie Bowen | Mar 22, 2021
Tip of the Week As inspections resume, it is a good time to ensure you are up to date and ready for an Environmental Health visit. Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain...
by Julie Bowen | Mar 14, 2021
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members of...
by Julie Bowen | Mar 8, 2021
Tip of the Week The Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods. To keep food safe and avoid cross contamination, follow these rules:– Clean and sanitise worktops used to receive meat deliveries Wash...
by Julie Bowen | Mar 1, 2021
Tip of the Week In October 2021, the new Allergen Regulations will come into effect. The new “Natasha’s Law” requires all pre-packaged foods prepared on site to be labelled with a full list of ingredients highlighting any of the 14 main allergens that are present in...
by Julie Bowen | Feb 22, 2021
Tip of the Week Why we hate dishcloths…. Dishcloths used in the kitchen (with the exception of the dishwashing area) are risky as they pick up bacteria causing cross contamination. Dishcloths also pose a threat of cross contamination of allergens in...
by Julie Bowen | Feb 15, 2021
Tip of the Week How to protect your business in the event of an alleged food poisoning complaint. Firstly, have a written procedure in place for dealing with a food poisoning complaint. Inform your team of your procedures in dealing with such a complaint. It is...
by Julie Bowen | Feb 8, 2021
Tip of the Week Mice are not nice! They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas. ...
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