Kitchen Festive Tip No.3

Tip of the Week COOL IT 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...

Kitchen Festive Tip No 2

Tip of the Week During the hectic festive period, it is essential to keep food safety as a priority.  Kitchens are hot and busy and staff can be stretched. Here are a few quick reminders for your team: Put deliveries away immediately Keep fridges below 5°C When...