Designing Flow So Raw Never Crosses Cooked
I’ve spent sixteen years walking into kitchens where the floor plan looks like a beautiful, expensive architectural drawing, only to…
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.
In-house, Contracted or Federated
I remember standing in a secondary school kitchen three years ago, the air thick with the smell of overcooked pasta…
Four Failures Cause Almost Every Outbreak
I’ve walked into enough school kitchens to know that when people talk about food safety, they usually go straight to…
The Complete Guide to Food Safety in Schools
I’ve spent sixteen years walking into kitchens where the air smells of industrial degreaser and frantic energy, and if there…
Children Are Not Small Adults Nutritionally
I’ve sat through countless seminars where nutritionists toss around high-concept jargon about “micronutrient density” and “metabolic windows” as if you…