by Kitchen OS | Oct 21, 2019 | Food Hygiene, Food Safety, Refrigeration
For commercial kitchens a freezer breakdown can have severe consequences affecting both customer service and profits. Stock contained within the broken freezer must be assessed for safety and disposed of if unsafe to eat. But how can you tell what should...
by Kitchen OS | Mar 25, 2019 | Environmental Health, Food Safety, HACCP
What is HACCP? Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe...
by Kitchen OS | Oct 25, 2018 | Food Safety
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and industrial processing, at +120°C and low moisture. The primary chemical process that causes this is the Maillard...
by Kitchen OS | Feb 11, 2018 | Environmental Health, Food Hygiene, Food Safety, HACCP
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by Kitchen OS | Oct 19, 2017 | Environmental Health, Food Hygiene, Food Safety, HACCP, Restaurant Industry
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