Handwash sinks

Tip of the Week   All commercial kitchens must have a designated handwash sink. Here are a few tips to stay compliant: The handwash sink must have liquid handwash soap and blue roll (stored in a wall dispenser) Sink and surround MUST be clean – Clean and sanitise...

Defrosting Food

Tip of the Week Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. Therefore, you must defrost under controlled temperatures in the fridge (keeping the...

Kitchen Gloves – or not?

Tip of the Week Is wearing disposable gloves in the kitchen more hygienic?  The answer depends on how you use them….. Disposable gloves are great to protect your hands when preparing raw meat or high colour vegetables such as beetroot.   They can also offer a...

Fridge Temperature

Tip of the Week How do you check the food temperature in your fridges? Every day you need to check and record the temperature of your fridges and freezers at the beginning and end of the shift.  The temperature is shown on the temperature display on the front of the...

Acrylamide Reminder

Tip of the Week What is Acrylamide and what does the 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 content when...

Cross Contamination

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...

Food Shelf Life

Tip of the Week   Shelf life for food in your kitchen First rule is to go by the manufacturer’s instructions.  So, if the manufacturer’s instructions are to use within 7 days of opening – you must use the product within the 7 days. Packaged foods – Once...

Dishwasher Temperature

Tip of the Week Is your dishwasher running efficiently at the correct wash and rinse temperature? Keep your dishwasher working to optimum efficiency. Key things to note are: The dishwasher wash cycle should run between 49°C – 60°C The rinse cycle should run...

Use By Date

Tip of the Week 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 Manufactured Packaged Foods All packaged foods are labelled with the...

Ready for your inspection?

Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking Compliance with Food Hygiene and Safety Procedures How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food...