by Julie Bowen | Jan 28, 2019
Tip of the Week Did you know that the hospitality sector is responsible for producing over 600,000 tonnes of food waste each year. This equates to over £19 Billion of waste annually. Just think about all the energy, water and packaging used in food production,...
by Julie Bowen | Jan 21, 2019
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members of...
by Julie Bowen | Jan 14, 2019
Tip of the Week The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this….. If high risk foods are left in the “Danger Zone “(between 8°C –...
by Julie Bowen | Jan 7, 2019
Tip of the Week Happy New Year! Let’s start the year off with a quick overview/reminder of food safety critical temperatures. Refrigeration 0˚ to 8˚C – ideally less than 5˚C Freezer minimum -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of...
