Frozen vegetables

Tip of the Week Frozen vegetables can often have a higher nutritional value than fresh vegetables. They are blast frozen within hours of harvesting whereas your fresh veg may have been transported over long distances, making them less nutrient dense.  Of course, there...

Egg Safety Advice

Tip of the Week Last week the Food Standards Agency recalled batches of Lion Marked eggs contaminated with Salmonella. In 2017 the FSA issued advice that Salmonella in Lion Marked eggs had been eradicated and that eggs were safe to be eaten raw or lightly cooked....

Update on Allergen labelling

Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was enacted by Parliament. This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points We all get that back to school feeling in September, so it is a good time to give a quick overview of the 4 Top HACCP Points. HACCP is the process of looking at your food operation, from sourcing your...

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...

Natasha’s Law

Tip of the Week Last week Natasha’s Law, a new Allergen labelling law, was announced.  This law follows UK wide consultation on allergen labelling following the tragic death of Natasha Ednan-Laperouse from an allergic reaction after eating an unlabelled baguette from...

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. One of the biggest risks in a kitchen is cross contamination.  The...

Food handlers are often the culprits

Tip of the Week Food handlers are the biggest source of cross contamination and food poisoning in our industry. 80% of communicable diseases are transferred by touch alone which means that they can be easily prevented by washing hands.  Touching food, fridge handles,...

Listeria Outbreak

Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu.  The sandwich and salad...