Colour coding is a crucial part in preventing cross contamination between different food types, including raw and cooked foods that could cause food poisoning.

Preventing food contamination is an important job that anyone who prepares or cooks food and drinks should always be conscious of.

Utilising the simple idea of colour coding can help your reputation as a business too; as it can benefit things like your food hygiene rating.

In a world of internet and social media, a lower than usual hygiene rating can be shared with your local customer base fast. This is something that can be helped, in part, by keeping organised with a colour coding system.

Where do you begin? A great place to start is knives and cutting boards. Both raw and cooked foods are prepared on cutting boards, including things like raw meat, raw fish, cooked meat, vegetables, bread and dairy products.

Knives and Cutting Boards

The wide variety of types of foods makes cutting boards and knives a risky area where cross-contamination could easily occur. The use of colour coded knives and cutting boards, as well as a suitable wall chart can help your catering team avoid cross contamination. It’s done by only using knives and boards for the food types they are labelled for.

This is also relevant when it comes to catering for a vegetarian diet, vegan diet or people who follow food traditions like Halal or Kosher diets.

Purple colour coded knives and chopping boards are generally used for Gluten free products to prevent cross contamination.

Tongs and Serving Cutlery

Tongs are very handy – ideal for grabbing cold, hot, wet or dry foods and moving them elsewhere. They’re ideal for speeding up the preparation processes or for serving food directly to your customers.

However the ease of use can also be their downfall, as it’s also easy to cross-contaminate foods with a pair of tongs or other serving cutlery. Colour coded tongs can help prevent this occurring.

Food Labelling

Another key aspect of storing food is labelling – ensuring spoiled food is not used and that staff can easily see what kind of food is in a container. Allowing them to see how much shelf life it has left, and when to throw it away.

Utilising colour coded labels helps your team quickly identify the foods that can be used or that need to be thrown away, simply by colour.

It can also be used to ensure that people with allergies or gluten intolerance can be kept safer and make more informed decisions, by ensuring your catering team and customers are fully aware of the contents of food containers. This can be done using handy food allergy labels that make it clear if there are any potential allergens, such as Gluten, Crustaceans, Peanuts and more.

Cleaning Equipment

Another way that bacteria can spread and cause contamination can be through the cleaning equipment you use. Colour coding this equipment can help avoid the transfer of harmful bacteria by simply keeping equipment separated into areas of the building.

For example, having dedicated colour-coded mops, cloths, brushes and spray bottles separated into sections:

• – Green: Food and Bar Use
• – Red: Toilets, Washrooms and Sanitary Areas
• – Blue: General Low Risk Areas

Colour coding your kitchen can help keep your work space organised, clean and hygienic. It’s worth establishing a colour code and rules about how the equipment is used, and how food is stored. Preventing food contamination and food poisoning is a crucial part of your day to day processes.

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Simply watching one extra junk food ad on TV is enough to increase children’s calorie consumption by an additional 18,000 calories per year.

The team at Cancer Research published the findings after a UK-wide survey of over 3,000 people aged 11 to 19.

These findings pose not only questions as to whether there should be a change in the broadcast regulations regarding junk food or high calorie-containing foods that utilise these marketing channels, but if we, as the foodservice industry can do more to give our customers healthier options.

In TV-land, broadcast regulations haven’t actually been updated since 2008, meaning that there is a generation of children that have grown up without these ramifications being considered or tackled.

The total estimated cost to the NHS to treat? A staggering £2.5 billion extra per year.

Worse still, with this study were the findings that obese participants in the study watched around five hours more television per week and at least one extra junk food advertisement.

Further studies would clarify if this is indeed a true causal link but the evidence thus far does indicate that those children and teenagers watching vast amounts of television tend to have a far greater percentage chance of packing on the extra pounds.

Crippling the NHS

It’s well known that we do have an obesity epidemic in the United Kingdom, one that could potentially cripple the NHS.

Rough estimates claim that there will be upwards of 670,000 obesity-related cancer diagnoses between 2015 and 2035. That is a massive problem that will face our ever underfunded health service.

Of course, tackling this issue early is integral to lowering this figure and reducing the potential cost to us, the taxpayer. Youth obesity needs to be addressed as an obese child is around five times more likely to develop bad habits and become an obese adult.

The total estimated cost to the NHS to treat? A staggering £2.5 billion extra per year.

One issue we can foresee is the focus on traditional television advertising, which although still a big proportional of media consumed, is a slowly stagnating and dying medium as far as the younger generation is concerned.

Advertisements and display adverts on streaming services such as YouTube – which allows pre, mid and post-roll ads to be shown alongside display adverts surrounding the video player – have not been assessed.

I’d argue that product placement with online influencers likely to have a much greater influence on these groups of children, teenagers and young adults due to the ubiquitous access to online video content made possible by smartphones, laptops and tablet devices.

With less knowledge of the long-term effects of having direct access to a screen essentially 24/7, tackling what information and data we can analyse currently could help us develop strategies to cut the rates of obesity within our society.

Should we be more responsible?

Is the problem just down to the advertisers and manufacturers of these high-calorie junk food products though?

A knee-jerk reaction to issues that arise as a result of legislation change or public perception might be seen as rash, but maybe we as the foodservice industry can do more to enable more healthy choices to be made by the nation’s youth population.

Granted, you should be allowed to have a high-calorie meal should you wish, giving our customers the option does mean that we are catering to a wider potential market.

Many businesses already offer vegetarian, vegan and gluten-free options – all of which tend to have much lower calories – but how about true healthy options that aren’t simply salads?

Low-calorie dishes are often easier to make, require a lot less preparation time than people realise and best of all, can have high price markups!

Hungry customers of all ages will more often than not, pick a lower calorie option of the same dish when faced with a choice.

So, a little bit of information and advice to mull over there.

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Within the entire food industry, GM food has been tarred with a brush that just can’t be washed off.

There is a misconception about what GM means, but with education, the public perception and opinion is slowly changing.

The problem lies in what we perceive as genetic modification in our food production system.

We have an expectation that genetic modification involves the use of chemicals, radiation and other nasty experiments on our humble crops.

Whilst in some contained cases this is true, the actual methods are normally much more mundane and in fact we have managed to create many of our common crops via some for of genetic management and control.

A lot like breeding – but much much faster

Selective breeding of crops is essentially a form of genetic modification, our farmers pick only the crops that grow to be the most prominent or bear the most produce.

The old-fashioned method of this was cross-breeding of plants, but the general populace have a misconception of this, with most never even realising.

Over several crop seasons, the preferred or wanted traits will become more visible or evident. Unfortunately, this classic type of plant modification is a slow and somewhat limited process.

Newer and faster techniques take this old method a step further, such as gene editing – which involves making small insertions or deletions of plant DNA – are helping to make our plants much more hardy, resistant to major diseases and yield even more crops.

The adverse reaction from consumers to this method of improving crop yields and growth efficiency has been one of fear and misinformation.

GMOs are safe, we would not use them if we thought otherwise. Safe food is, and always has been, our number one priority. Global food and safety regulatory bodies including the FDA and the WHO have also verified their safety. For more facts please visit: https://t.co/dwt1KAxRTJ

— Betty Crocker (@BettyCrocker) May 17, 2018

Our supermarket shelves are lined with products that will have had some form of genetic modification if they have come from a crop, it’s that simple.

Only the cattle that produce the most meat or the most milk are then bred so that their positive traits are kept. The same goes for fruit and vegetables.

When raw science is introduced, then the general populace becomes confused or simply ignores the positive effects of this minor tinkering with our plants.

Imagine a crop that needs 1/10th the amount of water that it’s current counterpart requires, but that grows at just the same rate.

We could produce food in fractions of time with fractions of the resources required currently for fractions of the cost.

True investment into the work of scientists and farmers of GM crops could truly revolutionise our food production methods and bring a new era of food prosperity.

Well, luckily for us attitudes nationally and globally are changing for the better.

No evidence of danger

The World Health Organisation has addressed a whole host of the common complaints and questions regarding GM food, including allergens and toxicity, with no ‘real world’ evidence that genetically modified crops have any adverse effect on humans or the immediate environment.

A poor public perception and media furore often means public opinion is often swayed without hearing directly from the people that can explain the benefits.

By using these food production techniques we could reduce the risk of allergic reaction to specific foods – peanuts being a prime example – or increase the nutritional benefit, with the right implementation the possibilities are almost endless.

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Caterers, we need to talk.

Now we appreciate everything you have done for us in 2017, but now is the time for change.

A change from a decadent, rich, hearty, sweet and wholesome menu to light bites and low-fat content eats for those of us on a major post-Christmas health regime.

In an ideal world, we would all keep an eye on what we are eating for 365 days of the year, but we are fallible, weak and ultimately greedy creatures that insist on having chocolate fudge cake after a large Sunday roast.

We are not perfect, and that is why we need your help.

We need healthy options on menus up and down the country, the only exception are the takeaways that we will all fall into come the end of the month, weary and desperate for a taste of the ‘good stuff’ after weeks of low-fat salads and a low-carb lifestyle.

All it takes is a few low-calorie and low-fat options to be added to your menu, the punters will do the rest.

Money might be a little tighter after the annual Christmas splurge, but that doesn’t mean we’ll be without the odd trip to our favourite eateries.

This is the season of ‘New Year, New Me’ after all.

Customers are the lifeblood of any business, and we need to be tuned in to what our customers want and need, we need flavour-packed protein filled healthy meals to keep our spirits high and our waistlines decreasing.

You could just decrease portion size, but that’s not exactly good business practice.

Top tips for a new menu in the New Year

1. Don’t completely ditch the unhealthy options – Yes, we’re all on an enforced diet, but that doesn’t mean we are simply coming out to get our celery fix. We could simply be treating ourselves to sticking to a diet for like 10 hours…
2. Salads – Easy, cheap to make and a big winner. Offer a few regular options as a salad and you’re on to a winner.
3. Side dishes – The easiest way to cut out the vast majority of calories in almost any meal, instead of chips offer a side salad or a healthier alternative. Rice might not go with everything, but it’s a filling side that is greatly appreciated.
4. No bread – Bread is an absolute killer, so how about a burger that uses lettuce instead of bread. Genius, we can’t claim to have thought of that though, but it’s yours. Use it wisely.
5. Vegetarian options – Made with vegetables, full of flavour and, in most cases, much lower in calorie content. Winner, winner, Quorn dinner.
6. Protein – Meals rich in protein help keep you fuller for longer. No sugar high. No reaching for the leftover chocolates in the Celebrations tin. Just make sure it’s lean meats or pulses that make up the majority of protein within a dish.
7. Slimline cocktails – A gin and tonic will always contain less calories than a pint of beer, cutting out alcohol is probably a better option, but the option should be there for those that want a nice beverage.

We’ve not gone too in-depth so you don’t come away feeling confused or with conflicting information.

And we appreciate that this might not apply to every single food business.

The customer has to make their own conscious decision of whether they should eat a certain type of food, and that is absolutely fine, but it’s just plain good business to cater as caterers for the tastes of those that make us money.

Whatever you decide, use this information wisely.

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Businesses that deal almost exclusively in food and drink could be at serious risk of serious food hygiene incidents according to New Food Magazine.

All it takes it one problem to snowball into legal issues and potential lawsuits, so if you’re a caterer or food professional, you need to tighten up to avoid these hazards.

The dangers of cross-contamination

One of the biggest problems that we face as both consumers and food professionals is the very real threat posed by food cross-contamination.

In simple terms, this is the process of transferring bacteria or viruses from dirty or contaminated (usually poorly sanitised) surfaces or equipment and even other food to the food we are preparing or serving.

It doesn’t just stop there, we can even cross-contaminate via cutlery, crockery but by far the biggest issue is ourselves.

Our hands are the main culprits for much of our food poisoning issues, as often poor hand cleaning procedures mean that nasty bacteria are quickly transferred between items that we touch and use.

Over 5.5 million people per year are struck down with a food-related illness in the UK each year according to the Food Standards Agency (FSA).

Many of these reported cases, and we stress that these are only the reported cases, could be almost irradicated if a proper food hygiene procedure is followed.

The main dangers

Two of the main culprits that present the biggest risk are the Campylobacter and Listeria.

The Campylobacter bacteria is found in contaminated poultry and illnesses as a result of contaminated poultry account for four in every five cases of this particular type of food poisoning.

It’s not just chicken that poses a risk, you can pick up the bug from red meat, unpasteurised milk and even untreated water.

You don’t even need a massive dosage to get sick, all it takes is a micro amount of both the food or the bacteria and you can be severely ill.

This isn’t something to be blase about either, the Campylobacter bacteria is responsible for more than 100 deaths per year!

Prevention better than the cure

The importance of effective hand sanitation is therefore paramount to each and every customer we happen to deal with, of which the vast majority are working directly within the catering sector.

Real estimates of just how many staff are washing their hands after using the toilet can be hard to come by, but New Food Magazine found that some 39 per cent of staff that directly handle food do not wash their hands before returning from the toilet.

Whilst 53 per cent of the same group do not wash their hands prior to preparing or handling raw food.

Key steps to safe food handling

1. Identify areas where santisers and hand cleaners are needed.
2. Decide on a key method of hand hygiene with a secondary method to help catch any extra issues.
3. Ensure that all santising sprays, creams and gels are specially formulated for the food industry, and protect hands in a wide range of environments.
4. Accurate and prominent signs can help staff remember to follow accurate hygiene procedures.
5. The addition of disposable gloves introduces a further blockade against germs and bacteria.
6. Utilise high-quality cleansers and disinfectant procedures in-between cooking and food preparation tasks. A clean workspace can remove a large potential risk factor.
7. Ensure that staff are trained and prepared to follow all of the above procedures.

How can we help?

If you need to make your hygiene instructions and signage more prominent then our Hygiene Catering Pack could be an ideal addition to your food preparation and workspace areas.

We also offer specialist food handling clothing from coats to gloves, hair nets and hats. CS Catering are primed to help you keep your kitchen safe from germs and contamination despite the number of stumbling blocks that can occur if you don’t quite know where to start.

Visit our dedicated Cleaning & Hygiene section to get a grip on all of your hygiene and cleaning procedures and get rid of these potentially damaging (and deadly) bacteria.

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For those who are already running or have previously opened a restaurant, cafe, bar or catering business it’s often easy to think that you have enough knowledge of food safety to run a clean and efficient foodservice operation.

The Food Standards Agency has a multitude of guides to help you navigate the sometimes confusing waters of food safety and how to safely operate your foodservice business.

Start adopting beard nets

Do you or your staff have a beard that’s longer than a half-inch? Congratulations, you just gave yourself a reason to start buying and providing beard nets for your kitchen staff.

Beards are trendy, therefore more young men are foregoing the razor in favour of a fuzzy face, so this is becoming a more common requirement that many foodservice businesses are neglecting day-in-day-out.

That’s right, in addition to providing hairnets for your house staff, it doesn’t hurt to have beard nets as well.

With the continuing hipster culture (and beard culture in general), it’s better to prevent any more hair from landing on your guests’ food. After all, nobody likes hair in their soup.

Keep the toilets spotless

As long as you work in a restaurant, you need to know that there’s no such thing as keeping your customer toilets too clean.

It’s beneficial to both your staff and paying customers to make sure that your toilets and washroom facilities are as clean as humanly possible — all the time!

This could be something as simple as making sure your bathroom supplies are well-stocked, but there should definitely be a checklist or clipboard so those responsible for cleaning the toilet and washroom areas follow a strict cleaning procedure.

By having a rigid set of rules and plan, there leaves no excuse for staff to miss key cleaning procedures.

And of course, when you’re done cleaning the toilets, make sure to wash your hands before going back to work.

Ensure your food is clearly organised and labelled

Do you have a well-balanced system of how your food’s organised and labelled? Great, keep up the good work.

If not, then you have your work cut ahead of you. First of all, your food should be very well-organised. Your kitchen staff should clearly be aware where are the produce, dairy, meats, poultry, wheat, grains, and more.

Your kitchen staff should clearly be aware where are the produce, dairy, meats, poultry, wheat, grains, and more because there is no excuse for slipping up with regards to customer dietary requirements.

This also helps prevent any cross-contamination during the food preparation process, clear, concise labels also help speed up the prep process meaning less time spent looking for ingredients, more time combining them into culinary delights.

Additionally, make sure your labels are legible and dissolvable. This makes sure you have more time to label items correctly and spending less time removing labels for washing.

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Pests, bottom feeders, vermin. Flys are some of the most common but also most hated insect on the planet.

They are responsible for spreading diseases, spoiling food and generally being all around bad eggs – they are probably responsible for that too!

But what happens when a fly lands on your food? Let’s find out what happens and what you should do about it.

Firstly, an average fly is likely to be carrying some 200 forms of harmful bacteria, which could be transferred to whatever surface they happen to come into contact with. Not exactly an appetising thought.

Hanging around in the stinkiest and most pungent portions of our towns and cities, such as rubbish bins, flys like to seek out rotting and deteriorating food, animal carcases and faeces; all of which can be handily exported to a table or surface near you.

Flies have a habit of regurgitating food, this is mainly because they lack the ability to chew, and so eject digestive enzymes onto food before swallowing it up again.

The problem is that the fly is a big fan of spending time in areas where the most dangerous germs can be found, and with six legs, all of which have hundreds of micro hairs on them, these germs are very easy for flies to transmit and infect.

It only takes a second for a fly to land on your food before it can be tainted by dirt, germs and, unfortunately, poo.

Contagious diseases like cholera, dysentery and typhoid are all easily spreadable by flies, but they are incredibly rare here in the United Kingdom.

Simply swatting these flying vermin away is simply not enough – especially in a working kitchen environment.

The warmer weather means that we will see a lot more of these winged insects than in any other season, therefore you need to seriously consider professional pest control options if your diners are to be comfortable, and your food thoroughly palatable.

Flies themselves are not exactly intelligent creatures, which means that a few simple additions to your premises can almost eradicate them entirely.

Chain door fly screens are a cheap and effective way of preventing bugs and insects from ever entering your kitchen and food preparations areas, whilst still allowing for air flow and access.

If they are already becoming a problem within your business, then give those pesky flies a proper zap with our dedicated range of commercial fly killers. All of which provide commercial premises with

Don’t let pests prevent you from getting stuff done!

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Raising awareness of the plight of those suffering from the disease, Coeliac Awareness Week is an opportunity for non-sufferers to understand the difficult choices made by those who want to dine out with the condition.

With a theme of ‘eating and dining out’ for 2017’s Awareness Week, Coeliac UK has launched what they are calling the Gluten Freevolution as a campaign for better gluten-free food whether you’re eating out or grabbing something quick on the move.

Over the past few years the entire foodservice industry has improved with the amount of gluten-free offerings available, and the awareness of the

What is coeliac disease?

Coeliac disease is an auto-immune disease that affects the digestive system of suffers by causing the small intestine to become inflamed and unable to absorb nutrients.

The cause of this inflammation is the protein within wheat, rye and barley known as gluten. Unfortunately for the estimated 1 in 100 people in the United Kingdom who are diagnosed (or in some cases undiagnosed with the illness)

Sometimes confused with gluten intolerance, which causes mild symptoms similar to coeliac disease, unlike a gluten intolerance, those diagnosed as having the condition can be seriously ill if gluten finds it’s way into their diet.

Awareness Week is here! Get involved and help us improve eating out in your area: https://t.co/Ur8aK5nAcG #glutenfreevolution pic.twitter.com/FClZUdZF2z

— Coeliac_UK (@Coeliac_UK) May 8, 2017

How the foodservice industry can help

Even just a decade ago, the actual amount of food and drink options for those suffering from coeliac disease was in reality disgustingly poor, with supermarket shelves supplying an incredibly limited amount of stock, making it difficult to create many of the common dishes we all know and love.

Gluten-free food is still available on prescription to coeliacs in the United Kingdom, but always having to eat at home is not exactly an enthralling prospect for everyone.

Restaurants, cafes and bars are starting to see the financial benefits of offering a wider range of dishes to suit those with special dietary requirements, with gluten-free, vegetarian and vegan options beginning to burgeon on menus all over the country.

Unfortunately, the cost of gluten-free products is often slightly more than the regular counterpart, but the price of raw ingredients is starting to drop as more suppliers account for our changing attitudes to dietary needs.

Our kitchens can, therefore, tap into the needs of these 1 in 100 people by accessing gluten-free produce and create a whole range of dishes for those wishing to dine out.

The entire industry is improving in catering for the needs of customers, but we can do better, this is why the Coeliac UK campaign is so important.

We can guarantee that our entire range of catering equipment is 100% gluten-free and ready to help you create wonderful dishes, but whilst we can’t offer any raw produce, we can help you label your kitchen effectively with our gluten-free labelling, to help you manage your kitchen areas effectively and prevent cross contamination or help customers find exactly what they are looking for.

Gluten Freevolution

Although this week signifies the start of the ‘official’ campaign of awareness, the Gluten Freevolution is running throughout 2017, as more and more of our populace are learning of the condition and how they can help.

If you would like to learn more or want to get involved then please visit Coeliac UK’s official website to find all the information you could possibly need: www.coeliac.org.uk

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Coeliac sufferers will tell you all about how gluten can cause discomfort, nausea and even much more serious illnesses, but luckily for those who must follow a gluten-free diet their choices has increased year-on-year.

Fortunately or unfortunately — depending on your viewpoint — the range of products now stocked on our supermarket and warehouse shelves that is certified gluten-free has increased due to the increase in people choosing to follow a gluten-free diet.

What used to be a prescription-only food has quickly become a global health fad, with celebs such as Gwyneth Paltrow, Miley Cyrus and Victoria Beckham swearing by a gluten-free diet. But for how much longer? Research published by Harvard University has found a link between gluten-free diets and an increased risk in developing type 2 diabetes.

For those that might not be aware, gluten is a protein found mainly in cereals such as wheat, rye and barley.

It’s actually quite a useful component of cereals that help make dough more elastic and provide a chewy texture associated with breads and such.

The problem for those who have a gluten intolerance is that many common foods contain wheat, rye and barley derivatives and therefore contain gluten.

You’ll find gluten in products such as soup, sauces (like BBQ sauce), salad dressings, beer and of course breads.

Gluten free diets are becoming much more trendy, fruit provides a solid and filling option for those suffering from gluten intolerances.

A gluten intolerance causes the immune system to treat the protein as if it were a threat, therefore causing the body to essentially attack itself which can lead to serious health problems. This is why it’s so important to label products and separate products that contain gluten within your kitchen.

Around 1 in 100 people are affected by the disease, the evidence of gluten-free diets have surged is that diagnosis of the condition has remained the same, but the volume of items sold and available has increased tenfold.

Without much evidence that gluten-free diets are healthier many non-coeliacs are cutting out the cereal protein as an alternative to a normal diet.

The research presented by Harvard University has shown that there could be an inverse association between gluten intake and type 2 diabetes risk. Basically, those who consume less gluten are at much higher risk of developing type 2 diabetes.

Relatively painless and quick, a diabetes test can be done in under an hour.

Almost 200,000 people took part in the study, with 15,947 cases of type 2 diabetes being found during the follow-up period of the study.

Those with the highest intake of gluten had an 80% lower chance of developing type 2 diabetes compared to those with the lowest level of gluten consumption.

Funded by the National Heart, Lung and Blood Institute, the study had shown that the average daily intake of gluten was 5.8 grams in the initial study, and 6.8 grams in the second round and 7.1 in the third and final round of study.

All participants completed food-frequency questionnaires every two to four year, with over 30 years of research being collated and dissected to product the report.

“We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” said Dr Geng Zong, a Harvard research fellow.

“Gluten-free foods often have less dietary fibre and other micronutrients [such as vitamins and minerals], making them less nutritious and they also tend to cost more.

“People without coeliac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.

Diabetes causes the pancreas to not produce enough insulin, or the body’s cells do not react to insulin, and it is most commonly associated with obesity, rather than, as in the new study, potentially a lack of micronutrients, or presence of unhealthy ingredients to replace gluten.

If you know anyone avoiding the protein found in flour, then it might be time to give them some diet advice!

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