Ditch the dishcloth

by | Sep 7, 2020

Tip of the Week To avoid cross contamination of bacteria, allergens & viruses, cloths should NOT be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens, bacteria and viruses from one surface to...

COVID contact – what are the rules for your team?

by | Aug 31, 2020

Tip of the Week There have been so many changes around the Track and Trace and Self Isolation rules, we thought it would be helpful to outline the latest government guidance. If a member of your team has been contacted by Track & Trace, or has been in contact...

Stick it to them!

by | Aug 24, 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 Manufactured Packaged Foods All packaged foods are...

Fish Food Poisoning

by | Aug 17, 2020

Tip of the Week Did you know that leaving fish to defrost at room temperature, or in water in a sink, can cause a person to have an allergic reaction even when the fish is fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning....

Cool it!

by | Aug 3, 2020

Tip of the Week How do you cool food safely if you don’t have a blast chiller? 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. If...

Don’t forget the touchpoints!

by | Jul 27, 2020

Tip of the Week   Did you know that food handlers themselves are the greatest cause of food poisoning and incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members...

The most important thing ……………

by | Jul 19, 2020

Tip of the Week One of the most important things your staff need to remember is frequent and effective handwashing. We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process – Wet hands Apply soap Run...

Now and the Future

by | Apr 30, 2020

Tip of the Week As the COVID-19 situation looks like it will not be easing anytime soon for pubs, restaurants and cafes, what are the options? As we get a better understanding of the situation and how people are responding to it, now could be a good time to look at...

Kitchen Closing Tips

by | Mar 23, 2020

Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...