by Julie Bowen | Jan 27, 2017 | Uncategorised
Is that chilled out or chilled? Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Basic rules On delivery, chilled foods must be stored in a refrigerator at less than 8°C (ideally less than 5°C) and frozen at -18°C...
by Julie Bowen | Jan 24, 2017 | Uncategorised
Dishcloths and tea towels used in the kitchen are risky as they spread bacteria causing cross contamination. Bleaching cloths does not kill all the bacteria. Washing would need to be carried out at or above 90 degrees. We recommend you do not use dish cloths to clean...
by Julie Bowen | Jan 24, 2017 | Uncategorised
Use blue roll and sanitiser (ideally with a contact time of 30 seconds). Spray and wipe to clean, then spray and leave for the contact time to sanitise. With the recent outbreaks of Norovirus, it is very important to maintain high levels of kitchen hygiene....
Recent Comments