Hygiene Sue - News Board

Posted by Sue Richardson  31/01/2021

Albert Roux OBE

Albert Roux OBE
8 October 1935 – 4 January 2021

In this month’s news item I would like to write a tribute to Albert Roux. The words that come to mind when I think of Albert Roux or indeed the Roux Brothers are inspirational, mentor, training, endurance, perfection and opportunity. 

 

As many of you know, I was fortunate enough to work with the Roux Brother for some years in the early 80s. During this time I worked at several of their operations including Roux Patisserie, Boucherie Lamartine, and Le Gavroche. I can honestly say that it was the hardest I have ever worked either before or since. Albert Roux expected perfection every day.

 

However, this tremendous opportunity to be trained and mentored by such an inspirational chef changed the way I cook for ever. Thank you Albert for believing in me. 

Posted by Sue Richardson  20/12/2020
Food Safety Certification – Yachting Industry   

HABC - Level 2 Food Safety

The MLC (Marine Labor Convention) confirmed legislation mandating the certification of all chefs, food handlers and interior crew

 

Those with responsibility for catering should be properly trained or instructed for their positions and have an adequate knowledge of food and personal hygiene to ensure that food is stored, stock rotated, handled, cooked and served safely and that good practice is clearly applied.

So what is the Food Safety Certification and why is it so important?

• All food handlers must have a recognised qualification that is less than 3 years old.

• Relevant crew members must complete a one-day Level 2 Award in Food Safety course.

• Supervisors are recommended to attend the Level 3 Award Supervision in Food Safety.

Online Food Safety courses are not currently approved or recognised by the MCA.

• The candidate must pass a formal multiple-choice examination at the end of the course.

View courses HABC Level 2 Food Safety courses 

Posted by Sue Richardson  20/09/2020

Food allergy facts

With Pret A Manger UK being in the news and allergy stories being a regular occurrence in the media, Hygiene Sue thought it would be a good idea to take a look at just what the problem is and highlight the 14 high risk foods. 

In the UK, about ten people die every year from food-induced anaphylaxis and many of those who die or suffer 'near miss' reactions had no idea that they were at risk. Tv presenter Kate Silverton suffered a mild reaction more than a decade ago after eating a prawn dish while backpacking in Egypt. An hour later large, itchy hives appeared on her chest and backand after taking some antihistermine tablets dismissed it as a mild reaction to a

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