How to Handle Ice Correctly
When your staff are handling ice, strict guidelines should always be followed. Ice is considered a food, and as such has strict legislation with regards to handling and use of.
We’ve all heard of Salmonella food poisoning but do you know exactly what it is, and more importantly, how it is spread?
If you don't know where to start when implementing HACCP into your business, then look no further. We show you the basic 5 steps you need to follow when implementing HACCP.
Mary Daly from Hospitality Solutions Consulting Ltd provides a step by step approach to looking at HACCP and what you need in order to implement these procedures.
This is a simple but essential notice detailing all safety requirements that must be adhered to when cleaning ovens within your establishment.
Every hospitality establishment needs to put together a weekly cleaning duties record sheet and ensure that once each cleaning duty is completed there is a recorded signature.
Having signs up and around the kitchen is an important part of HACCP. Use this sign on each of your fridges to ensure that all staff are aware of storage procedures.