Tip of the Week
HACCP – Hazard Analysis and Critical Control Points
No matter how well trained your staff are, if you do not provide regular refresher training, bad habits will quickly creep in. Keep your kitchen team updated regularly.
Main 4 Critical Control Points in your HACCP are –
- Storage – Store at correct temperature. Store ready to eat foods above raw foods
- Date Labelling – All high-risk foods in your fridges & freezers need to be date labelled. 3 day product life.
- Preparation – Separate raw food preparation from ready to eat preparation. And use separate boards and utensils.
- Cooking and Cooling – Observe core cooking temperatures (>75°C) and cooling times and temperatures (cool to as low a temperature as possible within 90 minutes then refrigerate).
Bad habits can creep into any kitchen. Annual refresher training for HACCP and risk assessments help keep your team up to date and on track.
Weekly Food Fact
If you are a fan of avocados, you will love the new giant Avozilla which is a giant avocado. The Avozilla is five times the size of a standard avocado. It looks and tastes the same, just more of it.
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