Ecoli Contamination

Tip of the Week Ecoli is a particularly dangerous type of food poisoning as it takes very few bacteria to make you ill.  It can get passed from person to person very easily so good handwashing procedures in the kitchen are essential. The bacteria is mostly found in...

It’s the salad season

Tip of the Week We recommend you wash all your salad leaves and salad vegetables before preparing! As the Summer heats up, salad becomes a more popular menu choice, but with it comes a whole host of potential hazards. Lettuce and other salad items are grown in either...

Cooling Food

Tip of the Week Cooling protein foods safely is high risk, especially when the weather is hot as food takes longer to cool. Some spores of bacteria can survive normal cooking, which can then germinate and multiply in warm foods not cooled correctly.    Here are...

Food Wash

Tip of the Week If you do not have a separate food wash sink in your kitchen, here is a good procedure to follow All salad, fruit and vegetables need to be washed before use, unless they are labelled as “washed and ready to eat”. As well as washing off dirt, insects,...

Defrosting

Tip of the Week Never defrost high risk foods at room temperature in the kitchen.  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...

No Dishwasher?

Tip of the Week No dishwasher?  How do you effectively clean and sanitise chopping boards and knives without using a dishwasher? If you do not have a dishwasher and wash crockery, cutlery and utensils in a sink follow these safe procedures – Remove excess debris...

Food Hot Holding Requirements

Tip of the Week Keep food out of the temperature “Danger Zone” (between 8°C – 63°C)   When foods drop below 63°C, the likelihood of bacteria multiplying increases If you hold food hot on a display counter or hot cupboard/bain marie, it is vital that you...

Cross Contamination in the Kitchen

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...

Campylobacter in chicken

Tip of the Week A large percentage of chickens are currently infected with Campylobacter Bacteria.  Campylobacter is killed when you cook to a core temperature above 75°C but the main hazard is the handling and preparation of raw chicken. To keep food safe and avoid...