by Julie Bowen | Nov 5, 2019
Tip of the Week Is your dishwasher running efficiently at the correct wash and rinse temperature? Keep your dishwasher working to optimum efficiency Key things to note are: The dishwasher wash cycle should run between 49°C – 60°C The rinse cycle should run...
by Julie Bowen | Oct 28, 2019
Tip of the Week It’s Halloween week and the pumpkins are being carved. Once carved, they will only last a few days before going mouldy so a trick to keep it looking fresh longer is don’t cut off the top. Removing the stem of any fruit or vegetable will reduce its...
by Julie Bowen | Oct 21, 2019
Tip of the Week Does your coffee machine cause cross contamination of nuts, soya and dairy? With the increased interest in veganism, more and more people are requesting a nut based milk in their coffee as opposed to a dairy milk. The increase in use of nut based...
by Julie Bowen | Oct 14, 2019
Tip of the Week The tightened Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods. Here is a bullet list of procedures to have in place in your kitchen:– If your kitchen is large enough, designate a workspace for Raw...
by Julie Bowen | Oct 7, 2019
Tip of the Week Frozen vegetables can often have a higher nutritional value than fresh vegetables. They are blast frozen within hours of harvesting whereas your fresh veg may have been transported over long distances, making them less nutrient dense. Of course, there...
by Julie Bowen | Sep 30, 2019
Tip of the Week Last week the Food Standards Agency recalled batches of Lion Marked eggs contaminated with Salmonella. In 2017 the FSA issued advice that Salmonella in Lion Marked eggs had been eradicated and that eggs were safe to be eaten raw or lightly...
by Julie Bowen | Sep 27, 2019
Tip of the Week What is Acrylamide and what does the new EU 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...
by Julie Bowen | Sep 26, 2019
Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament. This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...
by Julie Bowen | Sep 9, 2019
Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points. HACCP is the process of looking at your food operation, from sourcing...
by Julie Bowen | Sep 2, 2019
Tip of the Week Why is meat and poultry likely to be infected with Ecoli, Campylobacter and other bacteria now more than ever before? Meat fraud and breaches of health and safety in meat processing plants are on the increase. Over the last 18 months, we have seen a...
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