by Julie Bowen | Feb 24, 2020
Tip of the Week Are you ready for your Environmental Health Inspection? Your Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating. Here is a reminder of the...
by Julie Bowen | Feb 17, 2020
Tip of the Week Cooking food via the sous vide method (water bath) is a perfectly safe method of cooking if you have a safe procedure in place. The biggest hazard with sous vide cooking is the potential for multiplication of bacteria and production of toxins that may...
by Julie Bowen | Feb 10, 2020
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 | Feb 3, 2020
Tip of the Week What is Acrylamide and what does the EU Acrylamide legislation mean to your kitchen practices? What is Acrylamide? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content when...
