What’s the temperature of your food?

Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item.  Therefore, it is...

Are you re-contaminating your hands?

Tip of the Week We know that frequent and effective handwashing is essential for food safety and maintaining a safe work place. But, when your staff wash their hands, are they really cleaning them or are they just re-contaminating their hands with bacteria and viruses...

Meat and Chicken Preparation

Tip of the Week Never wash poultry or meat!  The majority of meat and poultry is contaminated with bacteria.  Some of the pathogens that can be found in raw meat and poultry are Campylobacter, E coli, Salmonella, Shigella, Staphylococcus aureus, Yersinia...

5 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customer. Identify the hazards in your process, put controls in place to manage these...