by Julie Bowen | Nov 29, 2021
Tip of the Week What is Coeliac Disease and how to cater for customers requiring gluten free foods. Are you fully aware of this disease and how to avoid cross contamination of gluten in your kitchen? Here are a few facts Coeliac disease is not a food allergy or an...
by Julie Bowen | Nov 22, 2021
Tip of the Week Should I put allergen information direct on my menu or keep it separate on an Allergen Matrix? Behaviours and expectations are changing, and consumers want information to be clear and easily available to them. An Allergen Matrix is a great way to...
by Julie Bowen | Nov 15, 2021
Tip of the Week Keep blue roll in wall dispensers, not on work surfaces, to make sure it is not contaminated by dirty hands Use blue roll and sanitiser to clean worksurfaces in the kitchen during food preparation and service. Do not use cloths when the kitchen is open...
by Julie Bowen | Nov 8, 2021
Tip of the Week Well managed food storage is an essential part of your food safety management. To ensure no cross contamination of foods in storage, here are two easy-to-follow rules when it comes to safe storage Store Ready to Eat Foods above Raw Foods Store washed...
by Julie Bowen | Nov 1, 2021
Tip of the Week Reminder that, from 1st October 2021, it is now a legal requirement to label all Pre-Packaged foods for Direct Sale with a full list of ingredients, highlighting any of the 14 main allergens that are present in the finished item. What exactly does...