Ecoli

Tip of the Week Ecoli is a particularly dangerous type of food poisoning as it takes very few bacteria to make you ill.  It can get passed from person to person very easily so good handwashing procedures in the kitchen are essential. The bacteria is mostly found in...

Update on Allergen Food Labelling

Tip of the Week The government will shortly be updating the Allergen Regulations, to require all pre-packaged foods prepared on site to be labelled with a list of ingredients highlighting any of the 14 main allergens that are present in your ingredients. This means...

Food Safety Legislation update – Acrylamide

Tip of the Week What is Acrylamide and what does the new EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content,...

How clean is your dishwasher?

Tip of the Week How clean is your dishwasher?  Have you ever noticed a build-up of dirt on your dishwasher baskets?  That’s a sign your machine is not working correctly. If your dishwasher has dirty baskets, a build up of dirt inside on the spray arm, bacteria in the...

Raw guidance

Tip of the Week It would be safe to say, especially with the current situation of hygiene breaches in UK meat processing plants, that the majority of raw meat and poultry processed in the UK is likely to be contaminated with bacteria. To keep food safe and avoid cross...

Environmental Health Inspection

Tip of the Week Are you ready for an Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating.  Here is a reminder of the...

Food Waste

Tip of the Week Did you know that the hospitality sector is responsible for producing over 600,000 tonnes of food waste each year.  This equates to over £19 Billion of waste annually. Just think about all the energy, water and packaging used in food production,...

Don’t forget the touchpoints!

Tip of the Week   Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members...

How to cool food safely

Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. If high risk foods are left in the “Danger Zone “(between 8°C –...

Food Temperatures

Tip of the Week Happy New Year! Let’s start the year off with a quick overview/reminder of food safety critical temperatures Refrigeration 0˚ to 8˚C – ideally less than 5˚C Freezer minimum -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30...