Food Dates – The Rules

Tip of the Week How long a shelf life can you safely give your food? First rule is to go by the manufacturer’s instructions.  So, if the manufacturer’s instructions are to use within 3 days of opening – you must use the product within the 3 days (even if you add other...

How to best manage allergies

Tip of the Week With all the publicity regarding the new allergen regulations, customers with allergies are feeling more confident about eating out.  This poses both an opportunity and a threat for hospitality businesses. Generally, the public are not aware how a...

Colour coded knives – or not?

Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen.  This is to help reduce the incidences of food poisoning attributed to Campylobacter, Salmonella, E.coli and...

Ditch the dishcloths!

Tip of the Week Why we hate dishcloths in the kitchen (other than the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once...

Defrosting – Keep Control

Tip of the Week Defrosting high risk foods (especially fish) out in the kitchen could result in a nasty case of food poisoning. Why is that? If foods are not defrosted under controlled temperature conditions in the fridge, the outside temperature of the food can rise...