Hygiene Sue - News Board
Posted by Sue Richardson 04/01/2022
Don't Wash Your Chicken!
Think Twice Before Washing Your Chicken
Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing raw chicken under a tap can spread the bacteria onto hands, work surfaces, clothing and cooking equipment. Water droplets can travel more than 50cm in every direction
Posted by Sue Richardson 22/12/2021
The Consequences of Mislabelling Food
In July 2016, 15-year-old Natasha ate a Pret a Manger artichoke, olive and tapenade baguette bought at Heathrow Airport. Unknown to her, sesame seeds had been baked into the bread. Due to her sesame allergy, Natasha sadly died of anaphylaxis after collapsing onboard a flight shortly afterwards.
From October 2021, you must label all foods produced and packed for sale at the same premises with a full list of ingredients. Natasha's law is a new food labelling legislation created after Natasha Ednan-Laperouse had a fatal allergic reaction.
Posted by Sue Richardson 20/12/2020
Albert Roux OBE
8 October 1935 – 4 January 2021
Albert Roux OBE
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 20/09/2020
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