by Julie Bowen | Jun 9, 2024
Tip of the Week If you do not have a separate food wash sink in your kitchen, here is a good procedure to follow All salad, fruit and vegetables need to be washed before use, unless they are labelled as “washed and ready to eat”. As well as washing off dirt, insects,...
by Julie Bowen | Jun 3, 2024
Tip of the Week Never defrost high risk foods at room temperature in the kitchen. Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. Therefore, you must...
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 Julie Bowen | Feb 18, 2024
Tip of the Week A kitchen inspection covers three main areas:– Compliance with Food Hygiene and Safety Procedures Compliance with Structural Requirements Confidence in Management The first area is Compliance with Food Hygiene and Safety Procedures. This covers the...
