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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