Which Thermometer?

Tip of the Week Which thermometer for which job and how to check calibration of thermometers Infrared Scanner Thermometer Use an infrared Scanner Thermometer to take the surface temperature of food deliveries or cold products. This is a safe method of checking...

Latest Updates on testing and PPE

Tip of the Week Happy New Year! Here are the latest updates on PPE and self isolation rules for your team PPE We recommend that Front of House staff wear face masks when students are in the dining room at this current time. Testing and Isolation Rules From 11 January,...

Kitchen Festive Tip No 2 – Critical Control

Tip of the Week Along with core cooking temperatures, cooling times and temperatures are one of the most important critical control points in your kitchen.  It is vital to manage cooling procedures when cooking high risks foods (turkey, etc.) When foods are cooled too...

Kitchen Festive Tip No 1

Tip of the Week At one of the busiest times of the year it is important to follow safe procedures in your kitchen Here are our top tips to avoid cross contamination in the kitchen at this busy time:- Store ready-to-eat above raw items Prepare raw meats separately from...

Menu information

Tip of the Week Should I put allergen information direct on my menu or keep it separate on an Allergen Matrix? Behaviours and expectations are changing, and students want information to be clear and easily available to them. An Allergen Matrix is a great way to record...

Blue roll

Tip of the Week Keep blue roll in wall dispensers, not on work surfaces, to make sure it is not contaminated by dirty hands Use blue roll and sanitiser to clean worksurfaces in the kitchen during food preparation and service. Do not use cloths when the kitchen is open...

Food Storage

Tip of the Week Well managed food storage is an essential part of your food safety management To ensure no cross contamination of foods in storage, here are two easy-to-follow rules when it comes to safe storage. Store Ready to Eat Foods above Raw Foods Store washed...

Natasha’s Law – Reminder and Tips

Tip of the Week Reminder that as from the 1st October 2021 it is now a legal requirement to label all Pre-Packaged foods for Direct Sale with a full list of ingredients highlighting any of the 14 main allergens that are present in the finished item. What exactly does...

Core Cooking

Tip of the Week It is a legal requirement to record core cooking temperatures of high risk foods that you cook Daily Each Day, record the core cooking temperature of a selection of high risk protein items (chicken, burger, curries, stews, fish, etc.). Cook all high...