Keep It Cool

Tip of the Week Cooling protein foods safely is one of the riskiest procedures in your kitchen.  The spores of certain bacteria can survive normal cooking, and these can then germinate and multiply in warm foods not cooled correctly . However, if you don’t have a...

Kitchen paperwork

Tip of the Week In the run up to the festive season, food poisoning incidents increase significantly. This year, with the spotlight on allergens we are also expecting a significant rise in allergen complaints. Stringent due diligence is the way to protect your...

Vegetarian or Vegan Menu Option

Tip of the Week Looking for some inspiration for vegetarian or vegan options for your menu?  Bring on the Jackfruit! Jackfruit is an exotic fruit native to South India.  It has a subtle sweet and fruity flavour similar to a combination of fruits, including apples,...

Fish – Smoking, Curing, Pate, Ceviche, Sashimi

Tip of the Week Smoked or cured salmon is a popular starter or party buffet dish at this time of year.  Sushi or sashimi also often feature on buffet menus. When preparing and serving raw or semi raw fish there are additional hazards, so ensure you have your due...

Is your allergen information accurate?

Tip of the Week We are coming up to a very busy time of year and often buying in new products and ingredients that differ from the normal menu to cater for parties and celebrations in the run up to Christmas.   Just a reminder to double check all ingredients to...

Dishwasher Temperatures

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...

Halloween & Pumpkins

Tip of the Week It’s Halloween week and the pumpkins are being carved.  Once carved, they will only last a few days before going mouldy so a trick to keep it looking fresh longer is don’t cut off the top. Removing the stem of any fruit or vegetable will reduce its...

Raw v Ready to Eat

Tip of the Week The tightened Ecoli regulations require kitchens to ensure complete segregation between raw and ready to eat foods    Here is a bullet list of procedures to have in place in your kitchen:– If your kitchen is large enough, designate a workspace for...

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....