by Julie Bowen | Jan 29, 2024
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 a minimum...
by Julie Bowen | Jan 22, 2024
Tip of the Week Ditch the dishcloths! Dishcloths and tea towels used to clean worktops and food surfaces in the kitchen are risky as they spread bacteria and allergens around the kitchen causing cross contamination. Once a cloth has been used to clean a surface, it is...
by Julie Bowen | Jan 16, 2024
Tip of the Week It is a good time to start the year off with some refresher Allergen Training for your kitchen team. Tips to safely manage allergens in your kitchen Check ALL ingredients and allergen information on packaged goods/sauces/spices, etc. If the...
by Julie Bowen | Jan 8, 2024
Tip of the Week Happy New Year This is a good week to check all your teams Food Safety Training is up-to-date Here are our recommended courses:– Level 2 Food Safety certificate – All food handlers Level 3 Food Safety certificate – Head Chefs and Shift Supervisors...