by Julie Bowen | Nov 13, 2023
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, herbicides and pesticides, we need to ensure that all bacteria is removed (especially E.coli). Use a designated...
by Julie Bowen | Nov 6, 2023
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...
by Julie Bowen | Oct 30, 2023
by Julie Bowen | Oct 24, 2023
Tip of the Week When preparing and serving raw fish, there are additional hazards which need to managed. There are also legal requirements regarding fish to be eaten raw or almost raw so specific procedures need to be put in place. Make sure you have your due...
by Julie Bowen | Oct 17, 2023
Tip of the Week It is a legal requirement to record your kitchen due diligence daily Essential due diligence checks to be recorded are – Beginning of the day fridge and freezer temperatures Opening checks Delivery Checks Core Cooking Temperatures Cooling Temperatures...
