Tip of the Week

It would be safe to say, especially with the current situation of hygiene breaches in UK meat processing plants, that the majority of raw meat and poultry processed in the UK is likely to be contaminated with bacteria.

To keep food safe and avoid cross contamination, follow these rules:–

  1. Clean and sanitise worktops used to receive meat deliveries
  2. Wash hands after touching and putting away meat deliveries as there is potentially bacteria on the outside of the packaging
  3. Store raw meats separate from ready to eat foods (bottom shelf in fridge)
  4. Prepare raw meats separately from ready to eat foods
  5. Do NOT wash meat as this spreads the bacteria
  6. Wash hands after handling meat packaging and after preparing raw meats
  7. Clean and sanitise all boards, knives and work surfaces after preparing raw meats.  2 stage cleaning process – Spray with sanitiser and wipe with blue roll to clean, then spray with sanitiser, wait for contact time to sanitise and wipe with blue roll to dry
  8. Cook poultry & chopped meat products to a core temperature of 75°C for a minimum of 30 seconds.


When cooking beef and lamb steaks that can be served pink, ensure the outside surface of the meat is seared.

Weekly Food Fact

Did you know that, although aubergines are used as a vegetable, they are in fact a fruit.  They are classified as berries!

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