Are you ready for your inspection?

Tip of the Week Are you ready for your Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating.  Here is a reminder of the...

Food Handlers

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...

Acrylamide Reminder

Tip of the Week What is Acrylamide and what does the EU Acrylamide legislation mean to your kitchen practices?   What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch...

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...

Keep It Cool

Tip of the Week Cooling protein foods safely is one of the riskiest procedures in your kitchen.  The spores of certain bacteria can survive normal cooking, and these can then germinate and multiply in warm foods not cooled correctly . However, if you don’t have a...

Kitchen paperwork

Tip of the Week In the run up to the festive season, food poisoning incidents increase significantly. This year, with the spotlight on allergens we are also expecting a significant rise in allergen complaints. Stringent due diligence is the way to protect your...

Vegetarian or Vegan Menu Option

Tip of the Week Looking for some inspiration for vegetarian or vegan options for your menu?  Bring on the Jackfruit! Jackfruit is an exotic fruit native to South India.  It has a subtle sweet and fruity flavour similar to a combination of fruits, including apples,...