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Throughout the food chain vegetables undergo different preparation processes and situations in which there is the risk of them becoming contaminated.  To avoid contamination it is essential to control the hazards that can affect food safety and to manage them correctly to minimise most of them. In the HORECA sector the following  different stages form … Continued

Unlike small establishments and independent restaurants, holiday hotels, industrial caterers and the food industry stock and handle large volumes of food in their kitchens. Handling these larger volumes requires special attention to ensure that food is stored in optimal conditions and to extend its useful life. Using containers specifically designed to make this work easier and guaranteeing … Continued

Food preservation

A good food storage container is an essential item in a kitchen, but its lid is just as important. All food must be lidded to avoid the risk of cross contamination during its preservation. Also, the organoleptic properties (colour, taste, texture and aroma)  of high quality foods can be spoilt if not kept in the … Continued

In professional kitchens of restaurants, hotels, or catering establishments food undergoes different preparations that can involve risky situations in terms of food preservation and handling processes. In today’s post we want to examine the following basic utensils that form part of your kitchen equipment and that will help you to manage and handle foods as … Continued

Many establishments are taking the initiative to temporarily change their business models and operate as “delivery” during the Covid-19 pandemic. But how do you make this transition? While the new legislation allows food delivery services, this new business model involves a set of challenges and a learning curve to ensure that operations are carried out … Continued

Food preservation

Freezing and defrosting food that are common practices in many restaurant kitchens, are very important processes for which certain basic hygiene recommendations must be followed to eliminate any risk to customers’ health. The first recommendation is that food to be thawed should be separated from the rest of  the fresh foodstuffs to avoid any possible cross … Continued