Sous Vide and Vac Packing

by | Oct 25, 2021

Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest hazard with sous vide cooking is the potential for multiplication of bacteria and production of toxins in vacuum...

Core Cooking

by | Oct 15, 2021

Tip of the Week It is a legal requirement to record core cooking temperatures of high risk foods that you cook Daily Each Day, record the core cooking temperature of a selection of high risk protein items (chicken, burger, curries, stews, fish etc.). Cook all high...

Freezing

by | Oct 8, 2021

Tip of the Week There are generally two types of food which get frozen on site:- – Foods which you batch cook on site then freeze for reheating later – Foods which are purchased fresh (i.e. chicken or meat) that you have as surplus, so you freeze to extend...

Cool it!

by | Oct 4, 2021

Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. Bacteria can multiply at an alarming rate when high risk foods are...

Kitchen Handwash Sinks

by | Sep 27, 2021

Tip of the Week We all know that frequent and effective handwashing is vital to operating a safe kitchen. Here are a few tips  Handwash sinks should be accessible (i.e. bins, mops, etc. not obstructing access to sink) Check handwash basins are being used (most...

1st October Deadline for Allergen Labelling

by | Sep 20, 2021

Tip of the Week Less than 2 weeks to go until Natasha’s Law comes into effect.  From 1st October 2021 it will be a legal requirement to label all Pre-Packaged foods for Direct Sale with a full list of ingredients highlighting any of the 14 main allergens that are...

Fish – Smoking, Curing, Ceviche, Sushi, Sashimi

by | Aug 16, 2021

Tip of the Week When preparing and serving raw or semi-raw fish, there are additional hazards so make sure you have your due diligence procedures in place. Only use fish labelled as sushi grade for any raw or semi raw fish dishes. Keep the producers label details for...

Make your own batter?

by | Aug 9, 2021

Tip of the Week Do you batter your own fish? Do you batter onion rings? Do you batter chicken? The big question – Do you have a separate flour and batter mix for each of these food items? Vegetables, fish and chicken all need separate flour and batter mixes to...

Employing Young People

by | Aug 2, 2021

Tip of the Week Here is some important information you need to know if you are employing any young people (under 18years) to help out over the summer. The Working Time Regulations 1999 set out legal requirements about hours of work and rest periods for employers of...