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....

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...