Environmental Health Inspection ready? Part 3

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for. Part 3 – Confidence in Management  Confidence in Management Your Food Safety HACCP system. Are you up to date with the latest legislation and best practice? Are your...

Environmental Health Inspection ready? Part 2

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for – Part 2    Compliance with Structural Requirements Compliance with Structural Requirements The condition of the structure of the premises including cleanliness, layout,...

Environmental Health Inspection ready? Part 1

Tip of the Week A kitchen inspection covers three main areas:– Compliance with Food Hygiene and Safety Procedures Compliance with Structural Requirements Confidence in Management The first area is Compliance with Food Hygiene and Safety Procedures. This covers the...

Acrylamide Food Safety Regulations

Tip of the Week Quick reminder of the Acrylamide Regulations What is Acrylamide and what does the Acrylamide legislation 2017 mean to your kitchen practices? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods...

What is the USE BY date of your food?

Tip of the Week Foods with a USE BY day within 3 days  – Use Coloured Day Dot.  The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label Manufactured Packaged Foods All packaged foods are labelled with the...

Food Temperature Overview

Tip of the Week Here is a quick review of your kitchen 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...

Kitchen Cleaning Procedures

Tip of the Week Ditch the dishcloths! Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once a cloth has been used to clean a surface, it is...

Allergen Refresher

Tip of the Week It is a good time to start the year off with some refresher Allergen Training for your kitchen team. Tips to safely manage allergens in your kitchen Check ALL ingredients and allergen information on packaged goods/sauces/spices, etc. If the...

Staff Food Safety Training Update

Tip of the Week Happy New Year This is a good week to check all your teams Food Safety Training is up-to-date Here are our recommended courses:– Level 2 Food Safety certificate – All food handlers Level 3 Food Safety certificate – Head Chefs and Shift Supervisors...

Festive Kitchen Tips

Tip of the Week At this busy time of the year, the kitchen is under pressure. Here are a few tips to keep everything safe and under control If your menu is changing for Christmas, ensure you double-check your allergen sheets In this busy period, it’s more important...