Category: Temperature Control and The Danger Zone
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Cooling food safely is one of those jobs that sounds simple but causes a lot of food safety problems. You cook food. You cool it. You store it. Easy, right? In reality, this step is where many food hygiene ratings drop. It’s also where food poisoning risks creep in if things aren’t done right. If…
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If you handle food in any setting, rice is something you’ll come across. It’s used in cafés, restaurants, takeaways, food trucks and production kitchens. It’s simple to cook and easy to portion. But reheating cooked rice can carry serious food safety risks if it’s not handled correctly. Rice often catches people out because it looks…
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If you run a café, restaurant, takeaway, food truck or small production kitchen, temperature control is one of the biggest food safety risks you deal with every day. It’s also one of the most common reasons Environmental Health Officers raise concerns. The good news is this. Once you properly understand the Temperature Danger Zone and…
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In busy kitchens, shortcuts can feel normal. You’ve got orders piling up, staff asking questions and food that needs prepping now. So when frozen meat looks like it’ll thaw quicker on the counter, it’s easy to think it’s no big deal. But this one shortcut is one of the most common food safety mistakes in…
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If you run a café, takeaway, restaurant, food truck or small food business, you’ll hear the term “danger zone” a lot. It sounds serious and it is. The danger zone is one of the biggest risks to food safety and to your customers’ health. The good news is it’s easy to manage once you understand…