by Julie Bowen | Apr 1, 2019
Tip of the Week Mice are not nice! They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas....
by Julie Bowen | Mar 25, 2019
Tip of the Week Did you know that leaving fish to defrost in water in a sink or out in the kitchen can cause an allergic reaction even when fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning. The symptoms of this type of food...
by Julie Bowen | Mar 18, 2019
Tip of the Week Ecoli is a particularly dangerous type of food poisoning as it takes very few bacteria to make you ill. It can get passed from person to person very easily so good handwashing procedures in the kitchen are essential. The bacteria is mostly found in...
by Julie Bowen | Mar 11, 2019
Tip of the Week The government will shortly be updating the Allergen Regulations, to require all pre-packaged foods prepared on site to be labelled with a list of ingredients highlighting any of the 14 main allergens that are present in your ingredients. This means...
by Julie Bowen | Mar 4, 2019
Tip of the Week What is Acrylamide and what does the new EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content,...
by Julie Bowen | Feb 25, 2019
Tip of the Week How clean is your dishwasher? Have you ever noticed a build-up of dirt on your dishwasher baskets? That’s a sign your machine is not working correctly. If your dishwasher has dirty baskets, a build up of dirt inside on the spray arm, bacteria in the...
by Julie Bowen | Feb 18, 2019
Tip of the Week The costs of kitchen equipment call outs and repairs can badly affect your bottom line. Training your kitchen team to properly use, clean and maintain your equipment will greatly reduce the amount of money spent on non-warranty issues. Daily cleaning...
by Julie Bowen | Feb 11, 2019
Tip of the Week It would be safe to say, especially with the current situation of hygiene breaches in UK meat processing plants, that the majority of raw meat and poultry processed in the UK is likely to be contaminated with bacteria. To keep food safe and avoid cross...
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,...
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