Dirty in One End, Clean Out the Other
I once walked into a school kitchen during a mid-morning rush where the “state-of-the-art” dishwashing station was essentially a battlefield.…
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 Quieter Hall Means More Food Eaten
I’ve stood in the corner of many a school dining hall, clipboard in hand, and felt that specific, physical vibration…
Never Wash Raw Chicken
I remember standing in a school kitchen three years ago, the midday rush just beginning, watching a prep cook use…
It Takes More Tries Than Anyone Persists With
I remember standing in a primary school kitchen three years ago, watching a six-year-old stare at a plate of roasted…
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…
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…