Kitchen Festive Tip No 2

Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority.  Kitchens are hot & busy and staff can be stretched.   Keep tight temperature control. Put deliveries away immediately Keep fridges below 5°C When preparing food,...

Kitchen Festive Tip No 1 – Raw v Ready to Eat

Tip of the Week At this time of year, kitchens are getting very hot and busy and fridges are full to brimming.  Following stringent procedures becomes even more important to keep the food you prepare safe. Keep food safe by following these storage rules:-   Alert Two...

No hot water in the kitchen!

Tip of the Week What do you do if the hot water goes off in your kitchen?   Your aim is to keep your customers safe and keep your business open. Follow these steps for a short-term procedure to keep your business operating safely:-     The obvious first action is to...

Taking the temperature

Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer?   An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item.  Therefore, it...

Allergen Conviction

Tip of the Week Last week saw the conviction of the Owner and the Manager of The Royal Spice Takeaway in Oswaldtwistle, Lancashire.  Both the Owner and the Manager were found guilty of manslaughter by gross negligence following the death of a teenager in 2016 and last...

Alleged Food Poisoning Incident

Tip of the Week Make sure you have a procedure in place to deal with an Alleged Food Poisoning Incident.  All staff should be aware of this procedure. Points to include:- All complaints must be referred to the Manager.  The Manager (or their designate) must collect...