Tip of the Week

We all know that frequent and effective handwashing is vital to operating a safe kitchen.

Here are a few tips 

  • Handwash sinks should be accessible (i.e. bins, mops, etc. not obstructing access to sink)
  • Check handwash basins are being used (most important point)
  • Handwash soap should be available at every handwash sink – We recommend wall mounted hand soap dispensers so they do not go walkabout in your kitchen
  • Blue roll or paper towels should be available at every handwash sink
  • Sinks should be clean
  • Taps should be clean with no limescale at base of taps
  • If taps are hand operated – staff should turn off taps using blue roll so they do not re-infect their hands
  • No nail brushes on the sinks as they harbour bacteria

Alert

If taps are hand operated – staff should turn off taps using blue roll so they do not re-infect their hands

Weekly Food Fact

You probably already know that adding a dash of vinegar to egg poaching water helps to coagulate the white.  But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily? 

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