by Julie Bowen | Mar 28, 2022
Tip of the Week During food prep and service there should be no use of dishcloths in your kitchen (other than in the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and...
by Julie Bowen | Mar 21, 2022
Tip of the Week Here is a quick review of your kitchen critical temperatures Refrigeration: 0˚ to 8˚C – ideally less than 5˚C Freezer minimum: -18˚C or colder Cook high risk foods to 75˚C or above for a minimum of 30 seconds Reheat to 75˚C or above for a...
by Julie Bowen | Mar 14, 2022
Tip of the Week A quick reminder of training requirements and our recommendations Level 2 Food Safety – All kitchen staff, including kitchen porters and ALL managers, need a Level 2 Food Hygiene Certificate. Ideally Head Chefs should complete Level 3 Food Safety. We...
by Julie Bowen | Mar 7, 2022
Tip of the Week Norovirus (known as the vomiting bug) seems to be doing the rounds again with a lot of cases currently. Make sure you have the correct procedures in place so it does not spread through your workforce. Norovirus is extremely contagious. If one of your...
