Why the colour?

Tip of the Week  One of the biggest risks in a kitchen is cross contamination.  The greatest area of risk is between raw and ready to eat foods.  Colour coded chopping boards help to reduce this risk. One of the biggest risks in a kitchen is cross contamination.  The...

Food handlers are often the culprits

Tip of the Week Food handlers are the biggest source of cross contamination and food poisoning in our industry. 80% of communicable diseases are transferred by touch alone which means that they can be easily prevented by washing hands.  Touching food, fridge handles,...

Listeria Outbreak

Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu.  The sandwich and salad...

Food Temperature Control

Tip of the Week Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Here are the main temperature controls you need to adhere to in your kitchen – On delivery, chilled foods must be stored in a refrigerator at less than...