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.
October 7th , 2019 by Monika UK & Europe Admin
Busy staff, busy premises and multiple priorities – it’s easy to see why managing refrigeration temperatures in an NHS setting can be problematic.