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...

Are you ready for your inspection?

Tip of the Week Are you ready for your Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating.  Here is a reminder of the...

Food Handlers

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...

Acrylamide Reminder

Tip of the Week What is Acrylamide and what does the EU Acrylamide legislation mean to your kitchen practices?   What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch...