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...