by Julie Bowen | Feb 12, 2024
Tip of the Week Quick reminder of the Acrylamide Regulations What is Acrylamide and what does the Acrylamide legislation 2017 mean to your kitchen practices? Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods...
by Julie Bowen | Feb 4, 2024
Tip of the Week Foods with a USE BY day within 3 days – Use Coloured Day Dot. The coloured dot is the USE BY day. Foods with a USE BY day longer than 3 days – use a HACCP label Manufactured Packaged Foods All packaged foods are labelled with the...
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...
