What to do if your freezer fails

Tip of the Week   What can you do if your freezer fails? Follow these tips to reduce stock loss:- Check the temperature of the FOOD, not the air temperature. Use an infrared temperature scanner to check the temperature of the food If the temperature of the FOOD is...

Allergen Management with Substituted Items

Tip of the Week   How do you manage allergens when you are delivered substituted products? Many food suppliers are having issues with their supply chain and it is increasingly likely you will receive some substituted ingredients when the normal item you purchase is...

Food Handlers’ Hands

Tip of the Week   Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! Bacteria and viruses passed from contaminated food handlers are usually picked up from dirty hands on common touchpoints such as fridge...

Legionella & Bacteria in Ice

Tip of the Week Research has identified ice machines as potential sources of Legionella bacteria Ice machines operate at temperatures below 20°C (safe temperature to avoid legionella) so you would think they would be safe.  However, ice machines contain a mechanical...

Handwash sinks

Tip of the Week   All commercial kitchens must have a designated handwash sink Here are a few tips to stay compliant: The handwash sink must have liquid handwash soap and blue roll (stored in a wall dispenser) Sink and surround MUST be clean – Clean and sanitise...

Defrosting Food

Tip of the Week   Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. Therefore, you must defrost under controlled temperatures in the fridge (keeping the...

Kitchen gloves – or not?

Tip of the Week Is wearing disposable gloves in the kitchen more hygienic?  The answer depends on how you use them …… Disposable gloves are great to protect your hands when preparing raw meat or high colour vegetables such as beetroot.  They can also offer...

Fridge Temperature

Tip of the Week How do you check the food temperature in your fridges? Every day you need to check and record the temperature of your fridges and freezers at the beginning and end of the shift.  The temperature is shown on the temperature display on the front of the...

Acrylamide Reminder

Tip of the Week What is Acrylamide and what does the the Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content when...

Cross Contamination

Tip of the Week To avoid cross contamination of bacteria or allergens, no cloths should be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...