Tip of the Week

After the busy festive period, take advantage of this quieter month to get all your staff training up to date.

So – what training is needed and who needs it?  Here are our top 3 priorities for staff training:

Level 2 Food Safety – All kitchen staff including kitchen porters and ALL managers, need a Level 2 Food Hygiene Certificate.  We recommend an online course as the most flexible and cost effective method of training.  A Level 2 Food Safety Certificate is valid for 3 years so remember to update when needed.

Allergen Awareness – We recommend that ALL staff, kitchen, front of house and management take this course.  An online course is a great way to raise awareness but this then needs to be followed by a training session on your specific in-house procedure for managing allergens.

In-house Kitchen HACCP Procedures – Even if all your Kitchen Team are experienced and have a valid Level 2 Food Hygiene Certificate, it is a great idea to hold a short, in-house refresher training session.  Cover all your HACCP procedures such as staff hygiene, handwashing, managing deliveries, food storage, food preparation, core cooking temperatures, hot holding temperatures and safe cooling.


Trained Staff = Happy Safe Staff = Happy Customers = Good Business

Weekly Food Fact

The most popular food in January is soup.  In fact, January is now National Soup Month.  Andy Warhol was once asked why he painted the iconic Campbell’s soup can and his answer was that he ate the same Campbell”s soup for lunch for 20 years.

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

Download Brochure