by Julie Bowen | Aug 29, 2022
Tip of the Week Chicken Liver Parfait/Pate is a high risk dish due to the likelihood of the presence of campylobacter bacteria in the chicken livers Follow these safe procedures for preparing chicken liver parfait/pate:- Livers are to be delivered fresh below 5°C....
by Julie Bowen | Aug 22, 2022
Tip of the Week Procedures for safe storage and preparation of oysters As a fresh raw product there is always a risk when eating a raw oyster. Here are our procedures to minimize this risk. Purchase from nominated suppliers only Upon delivery:– Check the temperature...
by Julie Bowen | Aug 15, 2022
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 additional hazard with sous vide cooking is the potential for multiplication of bacteria and production of...
by Julie Bowen | Aug 8, 2022
Tip of the Week What can you do if your freezer fails? Follow these tips to reduce stock loss:- Check the temperature of the FOOD, not the air temperature. Use an infrared temperature scanner to check the temperature of the food If the temperature of the FOOD is...
by Julie Bowen | Aug 1, 2022
Tip of the Week How do you manage allergens when you are delivered substituted products? Many food suppliers are having issues with their supply chain and it is increasingly likely you will receive some substituted ingredients when the normal item you purchase is...
