by Julie Bowen | Mar 23, 2020
Tip of the Week Many of you will be closing your kitchens during the current Covid-19 crisis. Follow these tips to help reduce stock wastage and for your kitchen to be in the best state of cleanliness when it is time to reopen. FRIDGES – Empty fridges then clean...
by Julie Bowen | Mar 16, 2020
Tip of the Week Is wearing disposable gloves in the kitchen more hygienic? The answer depends on how you use them ……………… Disposable gloves are great to protect your hands when preparing high colour vegetables such as beetroot or...
by Julie Bowen | Mar 9, 2020
Tip of the Week HACCP – Hazard Analysis and Critical Control Points HACCP is the process of looking at your food operation, from sourcing your suppliers to serving the food to your customers. Identify the hazards in your process, put controls in place to manage those...
by Julie Bowen | Mar 2, 2020
Tip of the Week Currently the Coronavirus is a low to moderate level risk in the UK but there are precautionary steps we advise you take in your business to mitigate the risk further. Antibacterial handwash soap to be available at ALL handwash basins throughout the...
