Poultry & Campylobacter tips

What your catering team need to know about Poultry & Campylobacter 59% of raw poultry has Campylobacter present.   Yes, 59%.  So – how do we reduce the risk of infection in our kitchen procedures? The bacterium is sensitive to heat so follow these easy...

Don’t let it bug you

It is important to have an Insecticutor working in your kitchen but be careful when you locate them – never over a food preparation surface or equipment. Alert Empty your Insecticutor regularly. And remember… Everything has beauty, but not everyone can see...