How clean are your hands?

How clean are your hands? More than 200 diseases are spread through food.  1 in 10 people fall ill every year from eating contaminated food and over half a million people die each year as a result.  Vulnerable groups including children, the elderly and pregnant women...

Ditch those dishcloths

Why We Hate Dishcloths …………… We have been banging on about this for some time now – ditch that dishcloth! Even using colour coded dishcloths does not exclude the risk of cross contamination. That is bacterial contamination as well...

Eggs- cellent news

Egg Update from FSA The Food Standards Agency has announced a change to its advice about eating eggs – infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice....

Why you should NEVER wash poultry or raw meat

Recently a school in Southern England was downgraded to a Level 0 Food Hygiene Rating.  One of the major factors is that they were washing raw chicken in the food prep sink also used to wash salad. Washing meat and chicken poses a very real threat of cross...

Date Labelling Foods – the 5 Rules

All foods except unprepared fruit & veg need to be date labelled. The manufacturers use by date takes precedence. Once a food is changed in any way, it comes under your in-house labelling system. This includes opening the pack, preparing or cooking the item. You...

Pink slime in your dishwasher?

How clean is your dishwasher? Look around the door seals, in door grooves, spray arm and the inside roof of dishwasher. Also check the curtains or runners of conveyor dishwashers or inside at the top of the door hinge in up-and-over dishwashers. If you find a...

Batch Cooking Rules

When cooking on mass (batch cooking), stringent procedures must be followed to ensure the safety of the food. The core cooking temperature of ALL protein batch cooked foods must be checked and recorded on your Core Cooking Record. If cooling, ALL protein batch cooked...

Colour Coded Kitchen Knives, or not?

The rule is, if you have colour coded knives in your kitchen you must use them correctly matching colour coded knife with the colour coded chopping board. Yes, it is ok to use black handled knives in your kitchen. It is obvious that the knife will be cleaned and...

Staff Training – 4 Top HACCP Points

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. 4 Main Critical Control Points in your HACCP are...