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...
by Julie Bowen | Sep 17, 2018
Tip of the Week There are 14 allergens that we are legally obliged to note in any of our dishes. Of course, the people who eat our food could have allergies with any number of other ingredients we use in our kitchen, so it is essential we know exactly what is in the...
by Julie Bowen | Sep 10, 2018
Tip of the Week HACCP – Hazard Analysis and Critical Control Points No matter how well trained your staff are, if you do not provide regular refresher training, bad habits will quickly creep in. Keep your kitchen team updated regularly. Main 4 Critical Control...
by Julie Bowen | Sep 3, 2018
Tip of the Week If there is no blue roll in your kitchen, how are you cleaning? Good cleaning procedure during food preparation and service is to use blue roll and sanitiser. Do not use cloths as they spread bacteria from one part of the kitchen to another (to kill...
by Julie Bowen | Aug 27, 2018
Tip of the Week Are insects a superfood? It certainly looks like it. Insects are the most sustainable source of protein and are highly nutritious. From mealworms and grasshoppers to ants and crickets, over 2 billion people across the world eat insects as part of...
by Julie Bowen | Aug 21, 2018
Tip of the Week Chipotle, the large US restaurant chain, is in the news again for food poisoning outbreaks. Over 600 people fell ill last month with food poisoning after eating at one of its restaurants. The culprit was Clostridium Perfringen bacteria. Hot food...
by Julie Bowen | Aug 7, 2018
Tip of the Week Defrosting Defrosting food out in the kitchen could result in a nasty case of food poisoning. This is due to the outside of the food warming to temperatures within the “Danger Zone” (between 8°C – 63°C) whilst the core of the food is still frozen. By...
by Julie Bowen | Jul 30, 2018
Tip of the Week Cleanliness is next to ……….. food poisoning? How clean are your team’s hands? How hot is your kitchen this week? Very, I hear you shout. Unfortunately, bacteria loves this level of heat. It is the perfect heat for...
by Julie Bowen | Jul 23, 2018
Tip of the Week What to do if your freezer fails….. We have encountered a few incidences recently when a restaurant walk-in freezer has failed overnight. Follow these pointers to reduce stock loss:- Check the temperature of the FOOD, not the air temperature. ...
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