For most December is the busiest season of the year. High volumes of food is prepared, served and eaten. This means that there are natural risks that increase as a result of the higher volumes. Meaning we need to know how to manage food poisoning risks over the festive season.
We have all heard about the dangers of frying oil in the kitchen and chefs have mostly been trained on identifying taste, smell and look of the oil. However, do we know why we need to change oil in the deep fryer?
The use of wooden utensils, surfaces and equipment has been a long-debated topic in the hygiene and food safety industry. Each person seems to have their own valid opinion, with supporting research and evidence. Even more so, is the aesthetic motivation for the use of wood rather than any other hygienic benefit.
Cardboard boxes as a rule are not safe for usage and for storage of foods in a kitchen. Here’s why:
