by Julie Bowen | Jun 10, 2019
Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu. The sandwich and salad...
by Julie Bowen | Jun 3, 2019
Tip of the Week Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Here are the main temperature controls you need to adhere to in your kitchen:– On delivery, chilled foods must be stored in a refrigerator at less than...
by Julie Bowen | May 27, 2019
Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest additional hazard with sous vide cooking is the potential for multiplication of bacteria and production of...
by Julie Bowen | May 20, 2019
Tip of the Week Eggs are classified into either Class A or Class B. Class A is the highest grade and eggs can be sold as ‘shell eggs’. Class B eggs have usually been damaged in some way, so are broken out and pasteurised and used in manufacturing or pasteurised egg...
by Julie Bowen | May 13, 2019
Tip of the Week The Food Standards Agency has announced that they are backing the move to update the Allergen Regulations to include mandatory full ingredient labelling for pre-packed foods for direct sale. We knew this was coming so we have been advising our clients...
by Julie Bowen | May 6, 2019
Tip of the Week Do I really need to wash lettuce, salad vegetables and fruit? If so, why? Last year there was an outbreak of Ecoli food poisoning in the US where over a hundred people were made very sick and a number of people died due to the illness. The outbreak...
by Julie Bowen | Apr 29, 2019
Tip of the Week Staff Training – 4 Top HACCP Points HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customer. Identify the hazards in your process, put...
by Julie Bowen | Apr 23, 2019
Tip of the Week As we head into summer, it is more likely you will have the kitchen windows and doors open so get prepared to keep flies and insects out of your kitchen. Make sure all opening windows are fitted with fly screens and doors that open directly to the...
by Julie Bowen | Apr 15, 2019
Tip of the Week It is very stressful and worrying when you receive an alleged food poisoning complaint. If it is not dealt with quickly and professionally, it can be very damaging to your business, especially if the complainant heads over to Facebook or other social...
by Julie Bowen | Apr 8, 2019
Tip of the Week Is wearing disposable gloves in the kitchen more hygienic? The answer depends on how you use them… Disposable gloves are great to protect your hands when preparing high colour vegetables such as beetroot, or butternut squash. But they are essential...
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