Salt Targets for Children Are Lower Than People Think
I’ve spent half my career standing in steaming school kitchens, watching staff juggle three different timers while trying to get…
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.
Funding Streams and How They Are Claimed
I remember standing in a kitchen in South London three years ago, watching a catering manager stare at a spreadsheet…
Free Sugars and Where They Hide
I’ve sat in enough school kitchens during the lunchtime rush to know that when I start talking about nutritional guidelines,…
Grease in the Ductwork Is a Fire Risk
I’ve stood in enough school kitchens to know that when I look up, I’m rarely looking at a clean piece…
The Complete Guide to Special Diets
I remember standing in a school kitchen three years ago, watching a frantic midday service where the staff were trying…
Calibrating a Probe Takes Two Minutes
I remember walking into a secondary school kitchen three years ago during a lunch rush; the chaos was palpable, but…
Setting a Price That Covers Cost
I remember standing in a school kitchen three years ago, watching a manager stare at a spreadsheet with the kind…
Most Children Eat Half the Fibre They Need
I’ve sat through countless seminars where nutritionists present these glossy, expensive meal plans filled with “superfoods” that cost more than…
The Complete Guide to Anaphylaxis Preparedness
I’ve sat in enough staff rooms to know that when someone mentions a “complete guide to anaphylaxis preparedness,” most people…
Probing in the Right Place With a Calibrated Probe
I remember standing in a school kitchen three years ago, the air thick with the smell of steamed veg and…