by Julie Bowen | Feb 4, 2019
Tip of the Week Are you ready for an Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating. Here is a reminder of the...
by Julie Bowen | Jan 28, 2019
Tip of the Week Did you know that the hospitality sector is responsible for producing over 600,000 tonnes of food waste each year. This equates to over £19 Billion of waste annually. Just think about all the energy, water and packaging used in food production,...
by Julie Bowen | Jan 21, 2019
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning 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 of...
by Julie Bowen | Jan 14, 2019
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….. If high risk foods are left in the “Danger Zone “(between 8°C –...
by Julie Bowen | Jan 7, 2019
Tip of the Week Happy New Year! Let’s start the year off with a quick overview/reminder of food safety 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...
by Julie Bowen | Dec 25, 2018
Tip of the Week Happy Christmas from the Food Safety Guru Team. Wishing you a season of gladness, a season of cheer and to top it all off – a wonderful New Year! Keep a Level 5 Food Hygiene Rating on Your Door! Grab a copy of our FREE guide “5 Top Tips to keep a...
by Julie Bowen | Dec 16, 2018
Tip of the Week Here are our top tips to avoid cross contamination in the kitchen at this busy time. Prepare raw meats separately from ready to eat foods Sanitise equipment, boards and work surfaces after food preparation Ditch the dishcloth – only use blue roll and...
by Julie Bowen | Dec 10, 2018
Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority. Kitchens are hot & busy and staff can be stretched. Keep tight temperature control. Put deliveries away immediately Keep fridges below 5°C When preparing food,...
by Julie Bowen | Dec 3, 2018
Tip of the Week At this time of year, kitchens are getting very hot and busy and fridges are full to brimming. Following stringent procedures becomes even more important to keep the food you prepare safe. Keep food safe by following these storage rules:- Alert Two...
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...
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