The Complete Guide to Food Safety Records
I’ve walked into enough kitchens to know that when someone hands you a glossy, fifty-page manual claiming to be the…
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.
Fat Is Not the Enemy the Menus Assume
I remember standing in a school kitchen three years ago, watching a frantic midday service where the chef was trying…
The Complete Guide to Food Safety Inspections
I’ve walked into thousands of kitchens, and if there is one thing I can tell you, it’s that most “complete…
Cashless Systems and Protecting Anonymity
I remember standing in a school canteen three years ago, watching a line of sixty hungry Year 9s stall completely…
Gas Interlocks and Annual Certificates
I remember standing in a school kitchen back in 2012, the air thick with the smell of overcooked pasta and…
Separation by Space, Time and Equipment
I remember standing in a school kitchen three years ago, the air thick with the smell of roasting chicken and…
Fire Suppression Above the Range
I remember standing in a school kitchen back in 2012, the air thick with the smell of burnt toast and…
The Chopping Board Is Not the Only Route
I’ve spent sixteen years walking into kitchens where the staff are exhausted, the budget is non-existent, and the lunch rush…
The Complete Guide to Hygiene Ratings
I’ve walked into enough kitchens to know that the moment I ask to see your temperature logs, the atmosphere changes.…
Raising Uptake by Fixing the Queue
I’ve sat in too many training rooms watching consultants push expensive, shiny new digital apps and complex “culture-building” seminars as…