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. There is often some confusion as to which colour board to use,...

Environmental Health Inspection

Tip of the Week As inspections resume, it is a good time to ensure you are up to date and ready for an Environmental Health visit. Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain...

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 of...

Raw and Ready-to-Eat

Tip of the Week The Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods   To keep food safe and avoid cross contamination, follow these rules:– Clean and sanitise worktops used to receive meat deliveries Wash hands...

Natasha’s Law Requirements

Tip of the Week In October 2021, the new Allergen Regulations will come into effect. The new “Natasha’s Law” requires all pre-packaged foods prepared on site to be labelled with a full list of ingredients highlighting any of the 14 main allergens that are present in...