| "Operations in the South West are developing,
as well as the extension of our West Midlands provision. The new courses: Training
Skills & Practice and Level 3 PTLLS (CIEH) are attracting much interest, and courses
are very well attended. Nutrition has now become part of our portfolio and the Level
2 courses are proving useful for those working in the care sector"
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Barbeques are in demand for the summer season, remember the critical
control points for eliminating bacteria such as Salmonella,
Campylobacter and E. coli 0157:
Prevent cross-contamination by using different tongs for raw & cooked meats.
Ensure meat is cooked through; use a digital probe to check core temperatures
which should be above 75C. Disinfect the probe before use.
It is a good idea to cook meat or poultry on the bone,, e.g. chicken drumsticks,
large chops or ribs, in the oven first and then finish on the barbeque for the
smoky flavour.
If the grill is too close to the coals, food will blacken quickly without cooking
in the centre. Make sure coals are hot before cooking, but also don't have the
grill too near the heat.
Keep your hands clean, always make sure there are some hand washing facilities
near to you when cooking outside.
Cuts or joints of meat should be defrosted before cooking.
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