by Julie Bowen | Apr 27, 2017
59% of raw poultry has Campylobacter present. Yes, 59%. So, how do we reduce the risk of infection in our kitchen procedures? The bacterium is sensitive to heat so follow these easy safety procedures to avoid Campylobacter infection. Don’t wash poultry before cooking...
by Julie Bowen | Apr 27, 2017
Keep flies and insects out of your kitchen. Make sure all opening windows are fitted with fly screens and doors that open directly to the outside are fitted with fly chains. Insecticutors fitted within your kitchen are a vital part of your pest control procedures....
by Julie Bowen | Apr 18, 2017
Ensure that all foods in your kitchen or stores are date labelled either a manufacturer’s label or your own label. We recommend using coloured day dots. Have the coloured day as the USE BY DATE and make sure all your staff know this is your procedure. To avoid any...
