by Julie Bowen | Dec 4, 2023
Tip of the Week Along with core cooking temperatures, cooling times and temperatures are one of the most important critical control points in your kitchen. Follow these general rules for preparing, cooking and cooling your Turkey:- If frozen, defrost thoroughly in a...
by Julie Bowen | Nov 27, 2023
Tip of the Week We are coming up to a very busy time of year when we often buy in new products and ingredients that differ from the normal menu to cater for parties and celebrations in the run up to Christmas. Just a reminder to double check all ingredients to make...
by Julie Bowen | Nov 20, 2023
Tip of the Week At this time of year, pests can become a problem as they look to find warmth and food. Mice need very little food and can happily exist on only 3g of food each day. Mice have a fantastic sense of smell so any food particles left on the floor will...
by Julie Bowen | Nov 13, 2023
All salad, fruit and vegetables need to be washed before use (unless they are labelled as “washed and ready to eat”). As well as washing off dirt, insects, herbicides and pesticides, we need to ensure that all bacteria is removed (especially E.coli). Use a designated...
by Julie Bowen | Nov 6, 2023
Tip of the Week Keep food out of the temperature “Danger Zone” (between 8°C – 63°C) When foods drop below 63°C, the likelihood of bacteria multiplying increases. If you hold food hot on a display counter or hot cupboard/bain marie, it is...
by Julie Bowen | Oct 30, 2023
Tip of the Week Foods with a USE BY day within 3 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label An Allergen label is useful to use to label foods cooked and stored on site...
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