by Julie Bowen | Apr 25, 2022
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for Compliance with Food Hygiene and Safety Procedures How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food...
by Julie Bowen | Apr 18, 2022
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 | Apr 11, 2022
Tip of the Week What to do in the event of a food poisoning complaint We recommend that all alleged food poisoning incidents are referred to and dealt with by the Manager. Only ever have one person liaising with your customer. All staff should be aware of your...
by Julie Bowen | Apr 4, 2022
Tip of the Week One of the biggest risks in a kitchen is cross contamination. The greatest area of risk is between raw and ready to eat foods. Colour coded chopping boards help to reduce this risk. There is often some confusion as to which colour board to use,...
