by Julie Bowen | Sep 26, 2022
Tip of the Week Many chickens are infected with Campylobacter Bacteria. Campylobacter is killed when you cook to a core temperature above 75°C so the main hazard is the handling and preparation of raw chicken To keep food safe and avoid cross contamination of...
by Julie Bowen | Sep 19, 2022
Tip of the Week Frequent hand washing is essential for safe food preparation Your handwash basin is usually the first thing your visiting EHO will see. All handwash basins must be stocked with handwash soap and single use hand drying facilities – paper...
by Julie Bowen | Sep 12, 2022
Tip of the Week Food poisoning from eating a rice salad or reheated rice is quite common. Why is this? Uncooked rice often contains spores of Bacillus cereus, a bacterium that can cause food poisoning. These spores can survive when the rice is cooked. When cooked...
by Julie Bowen | Sep 6, 2022
Tip of the Week Reminder of the 5 Top Safe Kitchen Procedures Here are our 5 top safe kitchen procedures:- Hygiene – Staff to wash hands (using the handwash sink!) before starting work and after each change in task Storage – Store at correct temperature. Store ready...
