Critical Temperature Control

Tip of the Week Temperature control is critical to keeping food safe to eat. There is a risk of passing contaminated products to consumers through the growth/survival of pathogens caused by the inadequate storage/heating/chilling/freezing of food stuffs. Here is an...

How to avoid E.coli contamination in our kitchens

Tip of the Week How to avoid E.coli contamination in our kitchen? We have all heard about E.coli food poisoning outbreaks but what is it and how do we avoid contamination in our kitchens? E.coli bacteria is found in the gut of cattle; however it is not just meat that...

Cooling is a risky business

Tip of the Week Cooling is a risky business! Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking.  However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises...

Oceans of plastic

Tip of the Week Sandwich containers with unrecyclable plastic windows, takeaway containers with plastic linings, plastic drinks bottles, plastic straws, plastic cutlery, coffee cups – all heading straight for our oceans! What can we do? The UK does not currently have...

Coeliac UK Awareness Week

Tip of the Week   It is Coeliac UK Awareness Week.  Are you fully aware of this disease and how to avoid cross contamination in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an intolerance, but an autoimmune disease caused by a...

It’s salad season!

Tip of the Week One rule – Wash all your salad leaves and salad vegetables before preparation! As the Summer heats up, salad becomes a more popular menu choice but with it brings a whole host of potential hazards. Lettuce and other salad items are grown in either...

Stick it to ’em

Tip of the Week Stick it on ’em! Stick it to ’em! Incorrect date labelling of foods in your kitchen is one of the most common failure points picked up during an Environmental Health Inspection. And, importantly for the bottom line, good date labelling and...

New Food Safety legislation – Acrylamide

Tip of the Week Heads up on potential new change to Food Safety legislation – Acrylamide I can hear you yawning already but have a read of this and update all your kitchen team. Honestly, we have condensed the gist of the forthcoming legislation from a 34 page...

Egg Facts

Egg Facts Eggs are classified into either Class A or Class B.  Class A is the highest grade and eggs can be sold as ‘shell eggs’.  Class B eggs have usually been damaged in some way so are broken out and pasteurised.  So, the shell eggs we purchase are Grade A eggs....