by Julie Bowen | Sep 24, 2018
Tip of the Week People could have allergies to any number of ingredients we use in our kitchen. It is a legal requirement to declare the most common 14 allergens. It is therefore essential that your kitchen is managed safely to avoid any cross contamination of...
by Julie Bowen | Sep 17, 2018
Tip of the Week There are 14 allergens that we are legally obliged to note in any of our dishes. Of course, the people who eat our food could have allergies with any number of other ingredients we use in our kitchen, so it is essential we know exactly what is in the...
by Julie Bowen | Sep 10, 2018
Tip of the Week 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. Main 4 Critical Control...
by Julie Bowen | Sep 3, 2018
Tip of the Week If there is no blue roll in your kitchen, how are you cleaning? Good cleaning procedure during food preparation and service is to use blue roll and sanitiser. Do not use cloths as they spread bacteria from one part of the kitchen to another (to kill...
