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 Raw Prep Only. If you do not have the space, then separate raw and ready to eat food preparation by time.  Prepare raw meat/chicken on a clear table when there is no ready to eat preparation being carried out.
  • Use correct colour coded boards
  • Ideally use a red handled knife for raw meat and a blue knife for raw fish, and keep separate from your other knives
  • Store raw use chopping boards (red, blue, brown) separately from ready to eat use chopping boards (white, yellow, green)
  • Keep red utensils such as tongs separate from yellow utensils
  • Never wash chicken or meat
  • Always wash salads, veg and fruit (unless it is ready washed)
  • Clean and sanitise worktops, chopping boards and knives between tasks using blue roll and sanitiser.



Wash hands between tasks with hot water and antibacterial handwash soap.

Weekly Food Fact

October is the season for wild mushroom hunting.  The fruiting bodies of many species flourish in autumn with the return of the cooler, wetter weather.  Amongst the 1000s of different species of mushrooms, 250 are poisonous so it is essential you know your mushrooms when foraging.

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