by Julie Bowen | May 19, 2024
Tip of the Week Keep food out of the temperature “Danger Zone” (between 8°C – 63°C) When foods drop below 63°C, the likelihood of bacteria multiplying increases If you hold food hot on a display counter or hot cupboard/bain marie, it is vital that you...
by Julie Bowen | May 12, 2024
Tip of the Week To avoid cross contamination of bacteria or allergens, no cloths should be used to clean work surfaces in the kitchen during food preparation and service Using cloths can spread allergens or bacteria from one surface to another. To eliminate this...
by Pat Adams | May 6, 2024
Tip of the Week A large percentage of chickens are currently infected with Campylobacter Bacteria. Campylobacter is killed when you cook to a core temperature above 75°C but the main hazard is the handling and preparation of raw chicken. To keep food safe and avoid...
