by Julie Bowen | Jul 20, 2016
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...
by Julie Bowen | Jul 19, 2016
It’s hot in the kitchen, and even more so now we’re in the heat of summer. So a question worth asking yourself, is just how hot is your kitchen during food preparation? If you’ve ever taken air temperature in busy periods, you might be surprised to see temperatures in...
by Julie Bowen | Jul 17, 2016
If you own a restaurant it’s incredibly important to manage food allergies in your business. Neglecting could lead to prison time and business closure, as in the recent incident in North Yorkshire, resulting in a 6 year jail sentence for the restaurant owner....
by Julie Bowen | May 7, 2016
Do you know your egg safety? Im eggstatic about eggs. With high protein and low cost eggs make a fantastic addition to a balanced meal. But what do the labels on an egg mean? Are my eggs safe and ethical? Today were going to give you a quick run down on the basics of...
by Julie Bowen | Apr 27, 2016
What’s wrong with this photo? The answer is the huge potential for cross contamination between raw and ready to eat foods – the biggest sin in the kitchen! Cross contamination is the transfer of bacteria from raw food, unclean utensils, and unclean...
by Julie Bowen | Mar 14, 2016
To wash or not to wash, that is the question. Should you wash meat & poultry before preparation? We have the answer in this weeks tip of the week. Cleanliness is often associated with food safety, but surprisingly washing meat and poultry is actually detrimental...
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