Cross Contamination in the Kitchen

Tip of the Week To avoid cross contamination of bacteria or allergens, no cloths should be used to clean work surfaces in the kitchen during food preparation and service Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...

Campylobacter in chicken

Tip of the Week A large percentage of chickens are currently infected with Campylobacter Bacteria.  Campylobacter is killed when you cook to a core temperature above 75°C but the main hazard is the handling and preparation of raw chicken. To keep food safe and avoid...

Blue Roll Contamination

Tip of the Week Blue roll is forever getting contaminated by dirty hands Blue roll should be stored in wall dispensers so it is easy to access and will never be contaminated by dirty hands. However, if you need easy access to blue roll on the work surface or if the...

Kitchen Gloves – or not?

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 raw meat or high colour vegetables such as beetroot.  They can also offer a...

“May Contain” on product label

Tip of the Week When declaring what allergens are in your food, it is important to include any ingredients that are listed on the manufacturer’s product label as “May Contain” What does “May Contain” on a product label mean? A “May Contain” declaration on a...

Food Poisoning

Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! Bacteria and viruses passed from ill food handlers (or bacteria picked up from handling raw foods) can contaminate common touchpoints such as...