by Julie Bowen | Aug 7, 2018
Tip of the Week Defrosting Defrosting food out in the kitchen could result in a nasty case of food poisoning. This is due to the outside of the food warming to temperatures within the “Danger Zone” (between 8°C – 63°C) whilst the core of the food is still frozen. By...
by Julie Bowen | Jul 30, 2018
Tip of the Week Cleanliness is next to ……….. food poisoning? How clean are your team’s hands? How hot is your kitchen this week? Very, I hear you shout. Unfortunately, bacteria loves this level of heat. It is the perfect heat for...
by Julie Bowen | Jul 23, 2018
Tip of the Week What to do if your freezer fails….. We have encountered a few incidences recently when a restaurant walk-in freezer has failed overnight. Follow these pointers to reduce stock loss:- Check the temperature of the FOOD, not the air temperature. ...
by Julie Bowen | Jul 16, 2018
Tip of the Week Ice …. is in great demand at the moment as we all make the most of this wonderful weather. To keep your drinks tasting great, make sure you don’t overlook your cleaning regime for your ice machine. Problems to look out for in your machine are:...
by Julie Bowen | Jul 10, 2018
Tip of the Week Listeria monocytogenes: update on foodborne outbreak The Food Standards Agency has issued the following information on the current food poisoning outbreak caused by frozen sweetcorn and other frozen vegetables Frozen corn and possibly other frozen...
by Julie Bowen | Jul 3, 2018
Tip of the Week To avoid cross contamination of bacteria or allergens during food preparation and service no cloths should be used to clean work surfaces in the kitchen. Use blue roll and sanitiser only during this time. The rule is to follow a two-stage process...
by Julie Bowen | Jun 25, 2018
Tip of the Week If you give sandwiches or salads more than one day shelf life, what are your procedures for ensuring they are safe to eat after the first day? All is fine when they are stored in the kitchen fridge but what happens when they are stored in display...
by Julie Bowen | Jun 18, 2018
Tip of the Week Temperature control management in your kitchen is critical to keeping food safe to eat. There is a risk of passing contaminated products to consumers through the growth/survival of pathogens caused by the inadequate storage/heating/chilling/freezing...
by Julie Bowen | Jun 10, 2018
Tip of the Week How to avoid E.coli contamination in our kitchens? We have all heard about E.coli food poisoning outbreaks but what is it and how do we avoid contamination in our kitchens? E.coli bacteria is found in the gut of cattle; however it is not just meat that...
by Julie Bowen | Jun 3, 2018
Tip of the Week Cooling is a risky business! Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking. However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises...
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