Posts Tagged ‘Catering’
Food Allergen Poster
Food Allergen Poster – Why You Need One The responsibility for alerting customers to the presence of an allergen or potential cross-contamination is firmly with the food supplier. To make this process easier, we’ve created a free food allergen poster for you to pin up in the kitchen. It details the 14 major allergens, as…
Read MoreMastering the ‘Clean As You Go’ Policy
The ‘clean as you go’ policy is standard working practice in the food industry. It is one of the simplest, most reliable methods of meeting the food hygiene standards required by the Environmental Health Office (EHO). What Is ‘Clean As You Go’? ‘Clean as you go’ is a policy of responding to the cleaning needs…
Read MoreTypes of Food Hazard: What You Need to Know!
There is somewhat of a ‘not-so-fantastic-four’ of types of food hazard, which you should come to know almost instinctively. These groups cover all of the common and most of the uncommon food dangers that you may encounter within the kitchen. Chemical Hazards Obviously, the chemical agents with which we clean the kitchen are not for…
Read MoreHow to Clean a Commercial Kitchen
Introduction Cleaning a domestic kitchen is a relatively straightforward task. However, the kitchen of a food business is entirely different, so here’s our guide on how to clean a commercial kitchen. Equipment To begin with, let’s take a look at the cleaning equipment. We promote a ‘Clean-as-You-Go’ policy. Good practice requires regular cleaning throughout the…
Read MoreWhy Kitchen Workwear is Vital to Good Food Hygiene
Kitchen workwear is not the most fashionable clothing. We doubt many kitchen workers head out on a Saturday night in their checks and whites. However, it is an important part of food hygiene and the right clothes should be worn if you want to abide by the legal requirements. It isn’t absolutely necessary to wear a…
Read MoreFood Safety Myths: 5 Commonly Mishandled Foods
You should scientifically manage your food hygiene in any kitchen or food preparation area. Often, people who take food hygiene training find that they have taken a word-of-mouth or ‘grapevine’ approach to food safety. However, legal requirements for food hygiene are based on evidenced science, so your methods should be too. Here are 5 common…
Read MoreReheating Food: To Warm or Not to Warm?
Most kitchens, domestic and commercial, regularly end the night with leftover food, which is still likely edible. Furthermore, when cooking in bulk, some dishes are just not practical to make fresh to order. Some chefs might even tell you that certain stews and curries taste better after reheating. Reheating food, though, can be a dangerous…
Read MoreStomach Bug or Food Poisoning? Why are you Unwell?
So, picture the scene. Yesterday evening, you went out for a curry, had a few beers and got home late. In the morning, you feel nauseous, headachey, and want to stay within two feet of the toilet. In these circumstances, we telll work that we have a stomach bug or food poisoning, crawl back into…
Read MoreRestaurant Food Safety: The 4 C’s
Introduction Restaurant food safety is outlined by the Food Standards Agency within the ‘Safer Food Better Business for Caterers’ document. The FSA centres all of their guidelines for food businesses around the 4 C’s of Food Hygiene: cross-contamination, cleaning, chilling and cooking. In this article, we will consider how we can apply the 4 C’s…
Read MoreBad Food Hygiene: What Does it Cost?
If you run a business, you often have to make a decision about the costs and benefits of staff training. We suggest you beware of the dangers of so-called ‘free’ courses, for example, as you tend to get what you pay for. Bad food hygiene practice, however, is always the most costly option. That said,…
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