by Julie Bowen | Sep 24, 2017
When cooking on mass (batch cooking), stringent procedures must be followed to ensure the safety of the food. The core cooking temperature of ALL protein batch cooked foods must be checked and recorded on your Core Cooking Record. If cooling, ALL protein batch cooked...
by Julie Bowen | Sep 18, 2017
The rule is, if you have colour coded knives in your kitchen you must use them correctly matching colour coded knife with the colour coded chopping board. Yes, it is ok to use black handled knives in your kitchen. It is obvious that the knife will be cleaned and...
by Julie Bowen | Sep 11, 2017
HACCP – Hazard Analysis and Critical Control Points No matter how well trained your staff are, if you do not provide regular refresher training bad habits will quickly creep in. Keep your kitchen team updated regularly. 4 Main Critical Control Points in your HACCP are...
by Julie Bowen | Sep 4, 2017
Your customers point of contact are your Front of House staff. It is these staff who will be asked questions regarding potential allergens in your dishes so important they are knowledgeable and trained. Deal with all customer allergen queries calmly and correctly....