by Julie Bowen | Oct 25, 2021
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 in vacuum...
by Julie Bowen | Oct 15, 2021
Tip of the Week It is a legal requirement to record core cooking temperatures of high risk foods that you cook Daily Each Day, record the core cooking temperature of a selection of high risk protein items (chicken, burger, curries, stews, fish etc.). Cook all high...
by Julie Bowen | Oct 8, 2021
Tip of the Week There are generally two types of food which get frozen on site:- – Foods which you batch cook on site then freeze for reheating later – Foods which are purchased fresh (i.e. chicken or meat) that you have as surplus, so you freeze to extend...
by Julie Bowen | Oct 4, 2021
Tip of the Week 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….. Bacteria can multiply at an alarming rate when high risk foods are...
