Raw Guidance

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...

Environmental Health Inspection

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...

Food Waste

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,...

Don’t forget the touchpoints!

Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members of...

How to cool food safely

Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. If high risk foods are left in the “Danger Zone “(between 8°C –...

Food Temperature

Tip of the Week Happy New Year! Let’s start the year off with a quick overview/reminder of food safety critical temperatures. Refrigeration 0˚ to 8˚C – ideally less than 5˚C Freezer minimum -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of...