January Tasks

Tip of the Week January is a great time of year for reviewing staff training. Training will help keep your team motivated and up to date. Zoom is excellent for engaging your whole team. Many school kitchens will be currently running to a skeleton crew or operating as...

Happy New Year!

Tip of the Week Happy New Year! Let’s hope 2021 is a better year for us all. New Year, New Start….. Let’s get our ducks in a row Paperwork Is your HACCP manual up to date? Are you recording Core Cooking Temperatures of protein items, Cooling times and temperatures,...

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...

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...

New straw ruling

Tip of the Week Reducing plastic waste Plastic straws are now legally banned in England.  From 1 October 2020 it is illegal for businesses to give out plastic straws or stirrers to their customers.  The Government have committed to taking a step towards tackling the...