by Julie Bowen | Jan 20, 2020
Tip of the Week 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 considerably. The ideal...
by Julie Bowen | Jan 12, 2020
Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label. This includes foods which you freeze on site or bottled...
by Julie Bowen | Jan 6, 2020
Tip of the Week After the busy festive period, take advantage of this quieter month to get all your staff training up to date. So – what training is needed and who needs it? Here are our top 3 priorities for staff training: Level 2 Food Safety – All kitchen...
by Julie Bowen | Dec 16, 2019
Tip of the Week Safe Turkey Rules If frozen, defrost turkey fully on the bottom shelf in a refrigerator Cook to above 75°C for a minimum of 30 seconds If cooling to reheat later – Cool to fridge temperature within 90 minutes. Let it rest for 20 minutes then cool,...
by Julie Bowen | Dec 9, 2019
Tip of the Week Cooling protein foods safely is one of the riskiest procedures in your kitchen. The spores of certain bacteria can survive normal cooking, and these can then germinate and multiply in warm foods not cooled correctly . However, if you don’t have a...
by Julie Bowen | Dec 2, 2019
Tip of the Week Did you know that in the run up to the festive season, alleged food poisoning incidents increase by over 400%. This year, with the spotlight on allergens, we are also expecting a significant rise in allergen complaints. Stringent due diligence is the...
by Julie Bowen | Nov 25, 2019
Tip of the Week Looking for some inspiration for vegetarian or vegan options for your menu? Bring on the Jackfruit! Jackfruit is an exotic fruit native to South India. It has a subtle sweet and fruity flavour similar to a combination of fruits, including apples,...
by Julie Bowen | Nov 18, 2019
Tip of the Week Smoked or cured salmon is a popular starter or party buffet dish at this time of year. Sushi or sashimi also often feature on buffet menus. When preparing and serving raw or semi raw fish there are additional hazards so ensure you have your due...
by Julie Bowen | Nov 11, 2019
Tip of the Week We are coming up to a very busy time of year and often buying in new products and ingredients that differ from the normal menu to cater for parties and celebrations in the run up to Christmas. Just a reminder to double check all ingredients to make...
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...
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