How to reheat leftovers and food safely to avoid the risk of food poisoning. What are the regulations on reheating food in a commercial premises? Can you freeze and reheat foods? What temperature should you reheat food to? What foods should you NOT reheat?
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Several of the most frequently asked questions about food hygiene concern a colour coded chopping boards set. The purpose of colour coding these cutting boards is to help prevent cross contamination of foodstuffs.
Plastic chopping boards are the most usual to have colour coded but wooden chopping boards and glass or ceramic may also be colour coded. A type of food such as raw meat will have a different colour board to raw fish, cooked meats or cooked food.
For answers on what colour to use for different foodstuffs and a free downloadable chart READ MORE
The most commonly asked questions about cooking food from frozen are listed here. (Just click on the question for the answer.)
Anyone who handles food must be aware of food allergens, and make sure that those with a food allergy can consume food without being harmed. To help with this, we have produced an article that answers several key questions, such as:
For answers to these questions and more, click here to view the article.
It is a common trend, especially among home bakers, to use flowers and other plants as a cake decoration. However, it can be difficult to know which flowers are safe to eat, and which can cause serious harm.
To help with this, we have written an article that explains:
This article can be viewed here.
Good food safety is essential to prevent food spoilage and the spread of foodborne illnesses such as food poisoning. A key part of maintaining good food safety is understanding how to cool and chill food, and how to store food after this has been done. To help with this, we have created an article that answers several key questions, such as:
To view this article, click here.