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...

Ditch the dishcloths!

Tip of the Week Why we hate dishcloths ….   Dishcloths used in the kitchen (with the exception of the dishwashing area) are risky as they pick up bacteria causing cross contamination. Dishcloths also pose a threat of cross contamination of allergens in your...

Mice are not nice!

Tip of the Week Mice are not nice!  They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas. ...

Which probe?

Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared scanner takes a surface temperature and a probe thermometer takes the core temperature of a product. We recommend a kitchen has both an infrared...

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,...