Mitigating Risk

Tip of the Week As COVID infection rates are increasing, we have a number of urgent recommendations to mitigate the risk to your team and to mitigate the risk to your business (avoiding whole teams being absent due to the need to self isolate). We recommend: ALL Front...

Can we use raw beansprouts in a salad?

Tip of the Week Can I use beansprouts raw in salads and can I use frozen vegetables such as sweetcorn raw in salads? The answer is NO, unless the item is labelled as “Ready to Eat”. Bean Sprouts Raw bean sprouts have been linked to many cases of food poisoning over...

Ditch the dishcloth

Tip of the Week To avoid cross contamination of bacteria, allergens & viruses, cloths should NOT be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens, bacteria and viruses from one surface to...

COVID contact – what are the rules for your team?

Tip of the Week There have been so many changes around the Track and Trace and Self Isolation rules, we thought it would be helpful to outline the latest government guidance. If a member of your team has been contacted by Track & Trace, or has been in contact...

Stick it to them!

Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots.  The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label Manufactured Packaged Foods All packaged foods are...

Fish Food Poisoning

Tip of the Week Did you know that leaving fish to defrost at room temperature, or in water in a sink, can cause a person to have an allergic reaction even when the fish is fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning....