Track & Trace – Mitigate the Risk

Tip of the Week Track and Trace – What are the rules and how do you mitigate the risk of your whole team needing to self isolate…. If a member of your team has been contacted by Track & Trace, or has been in close contact with a person testing positive...

Can we use raw beansprouts in a salad?

Tip of the Week Since salad bars cannot be self serve at the moment, many schools are producing ready made salad pots. You just need to be careful what ingredients you add to these pots. Can I use beansprouts raw in salads and can I use frozen vegetables such as...

Wash those hands!

Tip of the Week One of the most important things your staff need to remember is frequent and effective handwashing. We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process:– Wet hands Apply soap Rub...

Kitchen Closing Tips

Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...

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 high colour vegetables such as beetroot or butternut squash.  But they are essential...

4 Top HACCP Points

Tip of the Week HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customers.   Identify the hazards in your process, put controls in place to manage...