by Julie Bowen | Mar 7, 2023
Tip of the Week When declaring what allergens are in your food, it is important to include any ingredients that are listed by the manufacturer as “May Contain” What does “May Contain” on a product label mean? A “May Contain” declaration on a product label means...
by Julie Bowen | Aug 28, 2017
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...
by Julie Bowen | Aug 21, 2017
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...
by Julie Bowen | Aug 14, 2017
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...
by Julie Bowen | Aug 7, 2017
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...
by Julie Bowen | Jul 24, 2017
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...
Recent Comments