Finding the Steps Where Failure Is Not Recoverable
I’ve sat in enough cramped, steaming school kitchens to know that most HACCP manuals are essentially works of fiction. They’re…
Author: Ottoline Achebe-Kirkwood
Almost every serious food safety incident I have investigated was preventable by something small and boring that nobody had time for. I write about the controls that actually reduce risk — allergen communication, temperature discipline, cleaning that follows a sequence — and I am honest that a kitchen serving four hundred meals on limited staffing cannot do everything. Tell me what you can realistically sustain, and I will tell you where to put it.
The Complete Guide to Plant-based School Menus
I’ve sat in too many school kitchens where the “complete guide to vegetarian and vegan menus” being handed out by…
Switching Things on Later Saves Real Money
I’ve sat in too many school kitchens where the manager is staring at a utility bill like it’s a death…
Haccp Without the Consultancy Jargon
I’ve walked into enough school kitchens during the mid-day rush to know that the thick, three-ring binders sitting on the…
Packed Lunches Score Worse and Here Is Why
I’ve spent sixteen years walking into kitchens where the air smells of industrial degreaser and frantic energy, and if there…
A Special Diet Request Process That Works
I remember standing in a school kitchen three years ago, the air thick with the smell of overcooked pasta and…
Running a Breakfast Club That Works
I remember walking into a primary school kitchen at 7:15 AM three years ago, the air thick with the smell…
A Menu You Can Serve With No Power
I’ve stood in too many school kitchens at 11:15 AM, watching a frantic cook stare at a broken induction hob…
The Complete Guide to Children’s Nutrition
I’ve spent sixteen years walking into kitchens where the air is thick with steam and the pressure is even thicker,…
Cooked Rice Left Out Overnight
I remember standing in a school kitchen three years ago, staring at a massive, steaming tray of pilau rice that…