by Julie Bowen | Sep 21, 2020
Tip of the Week As COVID infection rates are increasing, we have a number of urgent recommendations to mitigate the risk to your team and to mitigate the risk to your business (avoiding whole teams being absent due to the need to self isolate). We recommend: ALL Front...
by Julie Bowen | Sep 14, 2020
Tip of the Week Can I use beansprouts raw in salads and can I use frozen vegetables such as sweetcorn raw in salads? The answer is NO, unless the item is labelled as “Ready to Eat”. Bean Sprouts Raw bean sprouts have been linked to many cases of food poisoning over...
by Julie Bowen | Sep 7, 2020
Tip of the Week To avoid cross contamination of bacteria, allergens & viruses, cloths should NOT be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens, bacteria and viruses from one surface to...
by Julie Bowen | Aug 31, 2020
Tip of the Week There have been so many changes around the Track and Trace and Self Isolation rules, we thought it would be helpful to outline the latest government guidance. If a member of your team has been contacted by Track & Trace, or has been in contact...
by Julie Bowen | Aug 24, 2020
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 | Aug 17, 2020
Tip of the Week Did you know that leaving fish to defrost at room temperature, or in water in a sink, can cause a person to have an allergic reaction even when the fish is fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning....
by Julie Bowen | Aug 10, 2020
Tip of the Week During the current COVID Situation, it is more important than ever to take extra precautions and wear the correct PPE (Personal Protective Equipment). Chefs must change into clean uniforms on site and not travel to work in uniform Clean chef whites...
by Julie Bowen | Aug 3, 2020
Tip of the Week How do you cool food safely if you don’t have a blast chiller? 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. If...
by Julie Bowen | Jul 27, 2020
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning and 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...
by Julie Bowen | Jul 19, 2020
Tip of the Week One of the most important things your staff need to remember is frequent and effective handwashing. We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process – Wet hands Apply soap Run...
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