February 28th , 2020 by Monika UK & Europe Admin
Foodservice personnel will all be familiar with HACCP, but how can you make sure everyone does what they need to do, effectively, easily and traceably?
January 2nd , 2020 by Monika UK & Europe Admin
Are you embracing Dry January, Veganuary – or Ginuary? Whatever, the new year is traditionally a time for making resolutions and trying something new. Even if you don’t need a complete overhaul, making a few simple tweaks in the commercial kitchen can save you precious time – and reduce risk.
December 2nd , 2019 by Monika UK & Europe Admin
The festive season is undoubtedly one of the busiest for many people, and in particular for those who work in foodservice. It’s no surprise therefore that food safety complaints tend to increase at this time of year, due in part to temporary staff, practices being relaxed due to time pressures or even bulk-cooked dishes which are not chilled and stored properly after preparation.
November 7th , 2019 by Monika UK & Europe Admin
A commercial kitchen should ensure the production of safe food, and help clients meet their legal obligations in this area. After all, every diner has the right to expect the kitchen preparing their meal to take their wellbeing seriously….and every business wants to avoid reputational damage.
September 9th , 2019 by Monika UK & Europe Admin
Monika is delighted to be joining Catering Equipment Expo at The Restaurant Show, London Olympia from 30th September to 2nd October as a new supplier to Bunzl Lockhart.
May 15th , 2019 by Monika UK & Europe Admin
Monika works with businesses of all sizes who rely on us for food safety compliance, best practice and peace of mind. Our android-based MonikaPrime and MonikaGo solutions have been designed around robust wireless protocols for use in the commercial kitchen environment.
April 11th , 2019 by Monika UK & Europe Admin
The ‘connected kitchen’ is an aspiration shared by many, but which has one serious barrier to success. Where real-time information about any appliance in the kitchen may be readily available, getting a connection is fundamental to being able to see or use that data.
March 21st , 2019 by Monika UK & Europe Admin
Keeping records is necessary for traceability issues, e.g. if a business faces a food-borne illness issue then they can go back to the source of it and find out where the problem arose in order to ensure the incident isn’t repeated.
December 17th , 2018 by Monika UK & Europe Admin
The FSA states that “you must provide information about allergens to your customers if they are used as ingredients in the food and drink that you provide.” (FSA; Safer Food Better Business January 2018.) Below is a list of the 14 major allergens which need to be mentioned (either on a label or through provided […]
