by Julie Bowen | Feb 21, 2016
Avoiding the blues with colour coding Adding colour to your kitchen may be appealing, but sometimes its not the right decision. This week we would like to discuss why colour coding can sometimes cause you to drop a food safety rating and how to correctly implement...
by Julie Bowen | Feb 19, 2016
Just how do I cool meat after cooking? The kitchen’s a dangerous place for numerous reasons and cooked food is one of them. You have to react quickly while your food’s between 8°C and 63°C. This is the “DANGER ZONE” and every second your food...
