Top Tips from 19 July

Tip of the Week From 19 July the Covid rules in England have relaxed. Here are some tips for going back to business as usual (with a few tweaks). Your Covid Risk Assessment needs to be updated to reflect the changes from 19 July. If you are on our Digital System, your...

Colour coded knives

Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen.  This is to help reduce the incidences of food poisoning attributed to campylobacter, salmonella, E.coli and...

Fishy business

Tip of the Week   ​Did you know that 40% of fish studied in a world wide mislabelling study is not what it is labelled to be! Fish fraud is a big business throughout the world so how can you ensure that the fish fillets you have purchased are really from the fish...

‘May Contain’

Tip of the Week When a manufacturer states ‘may contain’ on their packaging but the product is not listed as an ingredient, do you state this on your menus or Allergen Matrix? The answer is Yes.  If a manufacturer has stated a food item “may contain” an...

Food Safety Reminder – Acrylamide

Tip of the Week Make sure your team are knowledgeable about the Acrylamide Regulations as it is currently one of the questions Inspectors are asking during their visits. What is Acrylamide and what does the Acrylamide legislation mean to your kitchen practices? What...

Ice and a slice

Tip of the Week Good management of your ice machine is essential for great tasting drinks. And remember, your Environmental Health Inspector will always want to check the cleanliness of your ice machine. An ice machine with black mould inside will affect your hygiene...

How hot? How cold?

Tip of the Week Quick reminder of your critical temperatures Refrigeration 0˚ to 8˚C – ideally less than 5˚C Freezer minimum -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30 seconds Reheat to 75˚C or above for a minimum of 30 seconds...

17 May update

Tip of the Week 17 May is another milestone in the unlocking of COVID restrictions but what does it mean to your hospitality business? Indoor Opening – HURRAH! Maximum customers per table is 6 unless from same family. Table service only, face masks to be worn to enter...

Why wash salad and fruit?

Tip of the Week   Why wash salad and fruit?   Over the last few years there have been many instances of Ecoli food poisoning caused by unwashed lettuce and other vegetable/salad crops. Ecoli is a particularly dangerous type of food poisoning as it takes very few...

The Golden Rule

Tip of the Week One of the golden rules of food safety is to keep ready to eat foods separate from raw food. What is wrong in this photo?   Answer – Ready to eat foods are being prepared alongside raw foods so there is a very big chance of cross contamination. Raw...