by Julie Bowen | Oct 9, 2023
Tip of the Week Blue roll is forever getting contaminated by dirty hands Blue roll should be stored in wall dispensers so it is easy to access and will never be contaminated by dirty hands. However, if you need easy access to blue roll on the work surface or if the...
by Julie Bowen | Oct 1, 2023
Tip of the Week Single use plastic cutlery, bowls, plates, cups and takeaway containers are banned in England from this week. A similar ban is already in place in Scotland since June 2022 and a ban in Wales will come into force later in 2023. The ban includes: –...
by Julie Bowen | Sep 25, 2023
Tip of the Week Many chickens are 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 cross contamination of...
by Julie Bowen | Sep 18, 2023
Tip of the Week Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country! Bacteria and viruses passed from ill food handlers (or bacteria picked up from handling raw foods) can contaminate common touchpoints such as...
by Julie Bowen | Sep 11, 2023
Tip of the Week Reminder of the 5 Top Safe Kitchen Procedures. Here are our 5 top procedures:- Hygiene – Staff to wash hands (using the handwash sink!) before starting work and after each change in task Storage – Store at correct temperature. Store ready to eat...
