by Julie Bowen | Nov 26, 2018
Tip of the Week What do you do if the hot water goes off in your kitchen? Your aim is to keep your customers safe and keep your business open. Follow these steps for a short-term procedure to keep your business operating safely:- The obvious first action is to...
by Julie Bowen | Nov 19, 2018
Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item. Therefore, it...
by Julie Bowen | Nov 11, 2018
Tip of the Week Last week saw the conviction of the Owner and the Manager of The Royal Spice Takeaway in Oswaldtwistle, Lancashire. Both the Owner and the Manager were found guilty of manslaughter by gross negligence following the death of a teenager in 2016 and last...
by Julie Bowen | Nov 4, 2018
Tip of the Week Make sure you have a procedure in place to deal with an Alleged Food Poisoning Incident. All staff should be aware of this procedure. Points to include:- All complaints must be referred to the Manager. The Manager (or their designate) must collect...
by Julie Bowen | Oct 29, 2018
Tip of the Week Research has identified ice machines as potential sources of Legionella bacteria. Ice machines operate at temperatures below 20°C (safe temperature to avoid legionella) so you would think it would be safe. However, ice machines contain a mechanical...
by Julie Bowen | Oct 23, 2018
Tip of the Week The Food Standards Agency has issued the following notice regarding safety of lamb and mutton. “There is a rise of reported cases of food poisoning due to Salmonella Typhimurium in lamb and mutton. 165 cases have been reported since June 2018. ...
by Julie Bowen | Oct 15, 2018
Tip of the Week When batch cooking high risk foods containing proteins, stringent procedures must be followed to ensure the safety of the food. Batch cooking is either when you are cooking to feed a large number of people or when you cook a large quantity, then...
by Julie Bowen | Oct 8, 2018
Tip of the Week Clean, sanitised plates and cutlery are a basic requirement when eating out so follow these rules to keep your dishwasher working to optimum efficiency. Key things to note are: Strip and clean your dishwasher every day The dishwasher wash cycle should...
by Julie Bowen | Oct 1, 2018
Tip of the Week An Environmental Health Inspection is an official check by your local authority that your kitchen is preparing and serving food safely. They need to be confident that the kitchen is managed safely and effectively. So, what does an Inspector look for...
by Julie Bowen | Sep 24, 2018
Tip of the Week People could have allergies to any number of ingredients we use in our kitchen. It is a legal requirement to declare the most common 14 allergens. It is therefore essential that your kitchen is managed safely to avoid any cross contamination of...
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