Allergens & Bacteria in your Kitchen

Tip of the Week To avoid cross contamination of bacteria or allergens no cloths should be used to clean work surfaces in the kitchen during food preparation and service. Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...

Cool it!

Tip of the Week Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking. However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises considerably. The ideal...

What’s the use by date of your food?

Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots.  The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label This includes foods which you freeze on site or bottled...

Happy New Year!

Tip of the Week After the busy festive period, take advantage of this quieter month to get all your staff training up to date. So – what training is needed and who needs it?  Here are our top 3 priorities for staff training: Level 2 Food Safety – All kitchen...