Fish Food Poisoning

Tip of the Week Did you know that leaving fish to defrost at room temperature, or in water in a sink, can cause a person to have an allergic reaction even when the fish is fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning....

Cool it!

Tip of the Week How do you cool food safely if you don’t have a blast chiller? 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...

Don’t forget the touchpoints!

Tip of the Week   Did you know that food handlers themselves are the greatest cause of food poisoning and 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...

The most important thing ……………

Tip of the Week One of the most important things your staff need to remember is frequent and effective handwashing. We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process – Wet hands Apply soap Run...

Now and the Future

Tip of the Week As the COVID-19 situation looks like it will not be easing anytime soon for pubs, restaurants and cafes, what are the options? As we get a better understanding of the situation and how people are responding to it, now could be a good time to look at...