Chill out!

All batch cooked foods that are chilled before storage must be kept under stringent controls.   Keep food safe following these strict cooling procedures:- Cook the food to above 75°C and record temperature Cool in Blast Chiller or ice bath to lowest possible...

How clean is your dishwasher?

Dishwashers have brought convenience into our kitchens, and sometimes too much convenience. Sadly, dishwashers are not the be all and end all of your dish cleaning needs, which has become especially apparent when visiting restaurants. While your dishes may look clean,...

Whats the best chopping board?

Getting the cut on chopping boards Chopping boards are fundamental to food preparation, and every year it seems we’re introducing more varieties of materials for your fancy foodie needs. So which chopping boards are best in your kitchen? Well, first it’s...

Why wash salads?

Why wash salads? Is it really necessary? Salads are a healthy meal addition to any diet but washing salads isn’t just for presentation. During a recent investigation into an outbreak of E.coli 0157 which saw deaths and 62 people requiring hospital treatment is...

Best way to check food temperatures

What is the best way to check the food temperatures of your fridges and freezers?  It’s important to keep your cool in the kitchen during summer, even more so when it comes to keeping your restaurant fridges and freezers at the correct temperature. It may sound...

How to Date Label Foods in your Restaurant

Labels are one of the many unsung foundations upon which a successful restaurant is built. Being so fundamental to the business, it should be done right from the start. So how should you date label foods in your restaurant? At Food Safety Guru we know the inside outs...