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...

Kitchen Closing Tips

Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...

Kitchen Gloves – or not?

Tip of the Week Is wearing disposable gloves in the kitchen more hygienic?  The answer depends on how you use them ……………… Disposable gloves are great to protect your hands when preparing high colour vegetables such as beetroot or...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customers. Identify the hazards in your process, put controls in place to manage those...

Coronavirus & Hospitality

Tip of the Week Currently the Coronavirus is a low to moderate level risk in the UK but there are precautionary steps we advise you take in your business to mitigate the risk further. Antibacterial handwash soap to be available at ALL handwash basins throughout the...