Probe or Infrared Thermometer Scanner?
Food Safety Guru
by Pat Adams
15h ago
Tip of the Week Probe thermometer or Infrared temperature scanner?  Which thermometer is best for each job and how to check calibration of thermometer?   Infrared Scanner Thermometer Use an infrared Scanner Thermometer to take the surface temperature of food deliveries or cold products. This is a safe method of checking temperature of cold foods and food deliveries. It eliminates potential for cross contamination or for damaging packaging. An infrared thermometer is also good for checking the temperature of chilled ready to eat foods in display fridges (sandwiches, salads ..read more
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Pests in the Kitchen
Food Safety Guru
by Pat Adams
1w ago
Tip of the Week We recommend you have a Pest control contract in place with regular visits.   Here are our tips on daily managing of pest problems Daily Pest Management – Store all foods off the floor Store any opened or fresh produce in plastic lidded containers. At the end of every day, clean down all worksurfaces and sweep the floor thoroughly, paying attention to sweeping under equipment Remove all rubbish from kitchen daily and place outside in lidded bins Cover all equipment at the end of the night (open mixers, etc) Cover any crockery and cutlery with cling film if left ..read more
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Environmental Health Inspection ready? Part 3
Food Safety Guru
by Pat Adams
2w ago
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for. Part 3 – Confidence in Management  Confidence in Management Your Food Safety HACCP system. Are you up to date with the latest legislation and best practice? Are your policies and records  up to date?  Are you demonstrating that you do what you say you do? Our Food Safety System is Primary Partnership Assured (approved throughout the UK) so it is important to show the Inspector your HACCP Policy at the beginning of your inspection. Your Daily Food Safety Logs/Records – complete thes ..read more
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Environmental Health Inspection ready? Part 2
Food Safety Guru
by Pat Adams
3w ago
Tip of the Week Here is a reminder of what an Environmental Health Inspector is looking for – Part 2    Compliance with Structural Requirements Compliance with Structural Requirements The condition of the structure of the premises including cleanliness, layout, lighting, ventilation, equipment and other facilities. Kitchen should be clean No flaking paint No bare wood or porous unwashable surfaces Floor should be clean and intact with no food debris under/behind equipment Walls should be clean and intact Ceilings should be clean with no dust of cobwebs Fly screens on opening wi ..read more
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Environmental Health Inspection ready? Part 1
Food Safety Guru
by Julie Bowen
1M ago
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 following:- How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food being contaminated. Are staff washing hands in the designated hand wash sink Is there hand wash soap and blue roll available at the hand wash sink Any potential for cross contamination dur ..read more
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Acrylamide Food Safety Regulations
Food Safety Guru
by Julie Bowen
1M ago
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 with high starch content, when cooked at high temperatures such as in frying, roasting, toasting and baking.  Acrylamide is now considered to be a probable genotoxic carcinogen in humans and is produced when overcooking/browning/burning starchy foods such as potatoes and bread products.  There is also potential acrylam ..read more
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What is the USE BY date of your food?
Food Safety Guru
by Julie Bowen
1M ago
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 manufacturer’s best before or use by dates. Whilst the food remains unopened, adhere to the manufacturer’s date. Once a pack is opened, follow the manufacturer’s guidelines which will state “Use within x days of opening”. Some foods have a shelf life of 3 days (processed ham/smoked salmon, etc.) – use a Coloured Day Dot.  But som ..read more
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Food Temperature Overview
Food Safety Guru
by Julie Bowen
1M ago
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 of 30 seconds (above 82 ˚C in Scotland) Cool within 90 minutes then refrigerate or freeze Hot Hold above 63˚C Alert Record core cooking temperatures of all batches of high-risk foods along with cooling temperatures plus 3 – 4 Cook-to-Order Core Temperatures each day Weekly Food Fact Why does mint taste cold? It contains ..read more
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Allergen Refresher
Food Safety Guru
by Julie Bowen
2M ago
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 manufacturer states “may contain” you must also state “may contain” – NB – If a food is noted as “may contain”, it is not suitable for a person with that allergy. Wash hands before preparing the food Use a clean knife, board and utensils Clean and sanitise work surfaces using sanitiser and blue roll (not cloths to avoid cross contamina ..read more
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Staff Food Safety Training Update
Food Safety Guru
by Julie Bowen
2M ago
Tip of the Week Happy New Year This is a good week to check all your teams Food Safety Training is up-to-date Here are our recommended courses:– Level 2 Food Safety certificate – All food handlers Level 3 Food Safety certificate – Head Chefs and Shift Supervisors Allergen Awareness – recommended for everyone including Front of House staff Alert Level 2 Food Safety course needs to be renewed every 3 years For all your training needs we partner with The Safer Food Group to provide you with the very best and most cost effective training for your team To view or buy courses see the Food ..read more
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