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...

Update on Fipronil infected Dutch eggs

Welcome back to the new school term. Just to update you on the latest news regarding Fripronil infected Dutch eggs. As you are aware eggs produced in many EU counties have been infected by Fipronil which is not safe for human consumption. Although the infected eggs...