by Julie Bowen | Aug 31, 2020
Tip of the Week There have been so many changes around the Track and Trace and Self Isolation rules, we thought it would be helpful to outline the latest government guidance. If a member of your team has been contacted by Track & Trace, or has been in contact with...
by Julie Bowen | Aug 24, 2020
Tip of the Week Food Date Labelling Rules Foods with a USE BY day within 7 days – Use Coloured Day Dots. The coloured dot is the USE BY day. Foods with a USE BY day longer than 7 days – use a HACCP label Manufactured Packaged Foods All packaged foods are...
by Julie Bowen | Aug 17, 2020
Tip of the Week Did you know that leaving fish to defrost at room temperature, or in water in a sink, can cause a person to have an allergic reaction even when the fish is fully cooked? A common form of food poisoning attributed to fish is Scombroid food poisoning....
by Julie Bowen | Aug 10, 2020
Tip of the Week During the current COVID Situation, it is more important than ever to take extra precautions and wear the correct PPE (Personal Protective Equipment). Chefs must change into clean uniforms on site and not travel to work in uniform Clean chef whites...
by Julie Bowen | Aug 3, 2020
Tip of the Week How do you cool food safely if you don’t have a blast chiller? 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...
