Lemon & A Tasty Microbe Please

A study carried out on swabs taken from the rind of lemons in pubs and restaurants found that 70% contained pathogenic microbes. Lemon and limes destined for a G&T have been on quite a journey – been sprayed with pesticides then transported across the world been...

Update on Fipronil infected Dutch eggs

As you are aware eggs produced in many EU counties have been infected by Fipronil which is not safe for human consumption. Although the infected eggs have been sold as fresh eggs in Europe the FSA have stated that in the UK any infected eggs have NOT been sold as...

What to do if your freezer fails

We have encountered a few incidences recently when a restaurant walk-in freezer has failed overnight. Follow these pointers to reduce stock loss – Check the temperature of the FOOD, not the air temperature. Use a scan thermometer to check the surface temperature of...

Freezer Burn, Money Burn!

Calculate waste food at selling price not cost price! If you freeze food on site we guess you are planning to defrost and turn this produce into dishes to sell in the next month or two. It is therefore important to retain the quality of the food. So often we see...

Could your ice be making your customers ill?

When we are conducting our food safety audits we see lots of ice machines with a build-up of black mould inside the machines. At best, this taints the taste of your customers drink. At worst, your customers get sick. G&T and spot of gastroenteritis. We recommend...

How chilled are your salads?

Usually a salad bar (or saladette) will contain a number of protein ingredients such as tuna, eggs, meats, coleslaw (mayonnaise). Often the containers used to display the salads are not tight fitting in the chiller unit so the unit loses a lot of cold air. This in...