The Complete Guide to Outbreak Response
I remember standing in a primary school kitchen three years ago, the air thick with the smell of industrial bleach…
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.
A Blast Chiller Solves the Cooling Problem
I remember standing in a school kitchen three years ago, watching a chef try to “speed up” the cooling of…
Repeated Exposure Beats Persuasion
I’ve spent sixteen years walking into kitchens where the sheer volume of “wellness” advice feels like a personal insult to…
Salmonella: Sources and Controls
I’ve sat in too many cramped, steaming kitchens during the lunch rush to believe the nonsense that you need a…
The Complete Guide to Traceability
I once stood in a school kitchen during a mid-morning rush, watching a chef scramble through a mountain of disorganized…
Two Tills Move Twice as Many Children
I’ve stood in the middle of school dining halls during the 12:15 rush, and let me tell you, it doesn’t…
Splitting Sittings Without Losing Lesson Time
I can still hear the deafening, rhythmic thud of three hundred plastic trays hitting the stainless steel counters all at…
Seasonal Menus Cost Less and Taste Better
I once walked into a school kitchen in mid-November where the air was thick with the smell of burnt gravy…
The Complete Guide to Supplier Approval
I once stood in a school kitchen, staring at a stack of beautifully bound, color-coded supplier audit reports that looked…
Norovirus and Why Alcohol Gel Is Not Enough
I’ve stood in enough school kitchens during a mid-morning rush to know that nobody has the luxury of reading a…