by Julie Bowen | Jun 28, 2021
Tip of the Week The latest update of the Ecoli Regulations is all about reducing the risk of cross contamination of raw and ready to eat foods in the kitchen. This is to help reduce the incidences of food poisoning attributed to campylobacter, salmonella, E.coli and...
by Julie Bowen | Jun 21, 2021
Tip of the Week Did you know that 40% of fish studied in a world wide mislabelling study is not what it is labelled to be! Fish fraud is a big business throughout the world so how can you ensure that the fish fillets you have purchased are really from the fish...
by Julie Bowen | Jun 14, 2021
Tip of the Week When a manufacturer states ‘may contain’ on their packaging but the product is not listed as an ingredient, do you state this on your menus or Allergen Matrix? The answer is Yes. If a manufacturer has stated a food item “may contain” an...
by Julie Bowen | Jun 7, 2021
Tip of the Week Make sure your team are knowledgeable about the Acrylamide Regulations as it is currently one of the questions Inspectors are asking during their visits. What is Acrylamide and what does the Acrylamide legislation mean to your kitchen practices? What...
