by Julie Bowen | Oct 31, 2022
Tip of the Week It’s Halloween week and the pumpkins are being carved. Once carved, they will only last a few days before going mouldy so a trick to keep them looking fresh longer is don’t cut off the top. Removing the stem of any fruit or vegetable will reduce its...
by Julie Bowen | Oct 24, 2022
Tip of the Week When preparing and serving raw fish, there are additional hazards. Make sure you have your due diligence procedures in check:- Only use fish labelled as sushi grade for any raw or semi raw fish dishes. Keep the producers label details for each batch...
by Julie Bowen | Oct 10, 2022
Tip of the Week It is a legal requirement for your kitchen sanitiser to comply with BS EN 1276 or BS EN 13697. This will be written on the label. These BS EN numbers are evidence that the chemical has been tested to kill all the main bacteria within a certain time...
by Julie Bowen | Oct 3, 2022
Tip of the Week Who should have allergen training? All staff should hold a Level 2 Food Safety Certificate. Level 2 does cover allergen management, but it is recommended that your team take an additional in-depth allergen awareness course. Below is a link to a free...
