Dishwasher Temperatures

Tip of the Week Is your dishwasher running efficiently at the correct wash and rinse temperature? Keep your dishwasher working to optimum efficiency Key things to note are: The dishwasher wash cycle should run between 49°C – 60°C The rinse cycle should run...

Halloween & Pumpkins

Tip of the Week It’s Halloween week and the pumpkins are being carved.  Once carved, they will only last a few days before going mouldy so a trick to keep it looking fresh longer is don’t cut off the top. Removing the stem of any fruit or vegetable will reduce its...

Raw v Ready To Eat

Tip of the Week The tightened Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods. Here is a bullet list of procedures to have in place in your kitchen:– If your kitchen is large enough, designate a workspace for Raw...

Frozen vegetables

Tip of the Week Frozen vegetables can often have a higher nutritional value than fresh vegetables.  They are blast frozen within hours of harvesting whereas your fresh veg may have been transported over long distances, making them less nutrient dense. Of course, there...

Egg Safety Advice

Tip of the Week Last week the Food Standards Agency recalled batches of Lion Marked eggs contaminated with Salmonella.  In 2017 the FSA issued advice that Salmonella in Lion Marked eggs had been eradicated and that eggs were safe to be eaten raw or lightly...

Update on Allergen Labelling

Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament.  This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points.  HACCP is the process of looking at your food operation, from sourcing...

Meat & Poultry

Tip of the Week Why is meat and poultry likely to be infected with Ecoli, Campylobacter and other bacteria now more than ever before? Meat fraud and breaches of health and safety in meat processing plants are on the increase.  Over the last 18 months, we have seen a...