by Julie Bowen | May 29, 2023
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,...
by Julie Bowen | May 22, 2023
Tip of the Week Allergens present in cooking oil need to be declared for all foods cooked in the oil – Peanut, Sesame, Soya, etc. Also, if the oil contains any GM (Genetically modified) ingredients such as GM soya, this must be declared The recent supply issues...
by Julie Bowen | May 15, 2023
Tip of the Week A quick reminder of training requirements 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 recommend an online...
by Julie Bowen | May 8, 2023
Tip of the Week During food prep and service, there should be no use of dishcloths in your kitchen (other than the dishwash area). Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around...
by Julie Bowen | May 2, 2023
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...
