by Julie Bowen | Feb 22, 2021
Tip of the Week Why we hate dishcloths…. Dishcloths used in the kitchen (with the exception of the dishwashing area) are risky as they pick up bacteria causing cross contamination. Dishcloths also pose a threat of cross contamination of allergens in...
by Julie Bowen | Feb 15, 2021
Tip of the Week How to protect your business in the event of an alleged food poisoning complaint. Firstly, have a written procedure in place for dealing with a food poisoning complaint. Inform your team of your procedures in dealing with such a complaint. It is...
by Julie Bowen | Feb 8, 2021
Tip of the Week Mice are not nice! They are clever little pests and can get through the tiniest hole or a gap the diameter of a pencil. Mice can spread disease in their search for food and shelter, posing health risks particularly in kitchens and food storage areas. ...
by Julie Bowen | Feb 1, 2021
Tip of the Week What is the difference between an infrared temperature scanner and a probe thermometer? An infrared scanner takes a surface temperature and a probe thermometer takes the core temperature of a product. We recommend a kitchen has both an infrared...
