by Julie Bowen | Jun 24, 2019
Tip of the Week One of the biggest risks in a kitchen is cross contamination. The greatest area of risk is between raw and ready to eat foods. Colour coded chopping boards help to reduce this risk. There is often some confusion as to which colour board to use,...
by Julie Bowen | Jun 17, 2019
Tip of the Week Food handlers are the biggest source of cross contamination and food poisoning in our industry. 80% of communicable diseases are transferred by touch alone which means that they can be easily prevented by washing hands. Touching food, fridge handles,...
by Julie Bowen | Jun 10, 2019
Tip of the Week Three people have died and three are seriously ill in an outbreak of listeria linked to pre-packed sandwiches. The six people diagnosed are hospital patients and had chosen the sandwiches from the hospital’s patients’ menu. The sandwich and salad...
by Julie Bowen | Jun 3, 2019
Tip of the Week Keeping high risk foods under temperature control at ALL times is critical for keeping foods safe. Here are the main temperature controls you need to adhere to in your kitchen:– On delivery, chilled foods must be stored in a refrigerator at less than...
