by Julie Bowen | Jun 26, 2017
So firstly, how did you do identifying the hazards in this photo? Did you pick up these points? Raw chopping boards (red – raw meat, blue – raw fish) directly next to a yellow board designated for Ready to Eat. Raw prep MUST be undertaken away from Ready...
by Julie Bowen | Jun 19, 2017
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food sources or from surfaces, hands or equipment that have been contaminated. Top 3 points to avoid cross contamination –...
by Julie Bowen | Jun 12, 2017
Using a temperature probe to check temperature of deliveries can cause cross contamination. We recommend you use an Infrared scanner to scan the surface of deliveries. Advantages are that the temperature is checked without disturbing the packaging therefore...
by Julie Bowen | Jun 5, 2017
Defrosting food out in the kitchen could result in a nasty case of food poisoning. This is due to the outside of the food warming to temperatures within the “Danger Zone” (between 8 – 63c) whilst the core of the food is still frozen. By the time the core has defrosted...
