Why Cleaning Your Air Fryer is Important

Air fryers have soared in popularity over recent years thanks to their small size, efficient use of energy and the speed at which they can cook your favourite foods. You may own a simple model with just a basket and tray, or your air fryer may come with multiple accessories, including chip baskets and rotisserie baskets – all of which need to be cleaned thoroughly.

Proper care, maintenance and cleaning of your air fryer is essential for ensuring your appliance continues to work efficiently and safely. Not only that, cleaning your air fryer is important because it:

• Ensures the food you cook tastes better.
• Improves food hygiene.
• Lowers the chances of harmful bacteria causing food poisoning.
• Prevents the build up of grease, making future cleaning much easier.
• Prevents unpleasant odours from building up.
• Reduces the chances of smoke and potential fire hazards.
• Prolongs the lifespan of your air fryer.
• Keeps your air fryer running efficiently.
• Ensures your air fryer remains safe to use.

How Often to Clean Air Fryer

Cleaning your air fryer regularly is important to ensure it continues to work like new whilst also keeping your food safe from harmful food poisoning bacteria. It’s recommended that you give your air fryer a light clean after every use and a deeper clean every month, or every few uses if you regularly cook greasy foods.

A light clean after each use means removing small crumbs that may burn, wiping in and around the appliance with a damp cloth to remove surface dirt and hand washing the air fryer basket.

For a monthly deep clean, you’ll need to clean all the accessories and inside the appliance more thoroughly to remove burnt-on food, grease and odours. See our guidance on the best way to clean an air fryer below.

Best Way to Clean an Air Fryer

The best way to clean an air fryer is with washing up liquid, a soft cloth, an old toothbrush and some old-fashioned elbow grease. You don’t need fancy cleaning products or sponges to keep your air fryer looking and operating at its best.

To clean an air fryer, follow these simple steps:

1. Unplug your air fryer and allow it to cool down completely.
2. Remove all the parts and accessories, including the tray and any baskets.
3. Clean each item with warm, soapy water and a soft, clean cloth. Use an old toothbrush to get into the corners and each part of the basket to ensure it’s cleaned thoroughly.
4. To remove stubborn dirt or burnt-on food, leave the part to soak for a few minutes before cleaning. Alternatively, make up a paste with bicarbonate of soda and water then gently work this into the area with a toothbrush until the dirt comes loose.
5. Rinse each air fryer accessory in clean water and leave to air dry.

How to Clean an Air Fryer Basket or Drawer

To clean an air fryer basket or drawer:

• Fill the sink with warm water and washing up liquid, then use an old toothbrush to clean all areas of the basket.
• For stubborn dirt, leave the basket to soak in soapy water for 20-30 minutes before scrubbing with a brush or sponge.
• Leave the air fryer basket to air dry and then reassemble, ready for its next use.
• If the basket still has an unpleasant odour after cleaning, sprinkle some bicarbonate of soda into the basket and leave it to absorb the smell for a few hours, then rinse clean.

How to Clean an Air Fryer Tray

To clean an air fryer tray:

• Sweep off any loose crumbs and food from the tray into the bin. Use a paper towel to wipe away any oil.
• Fill the sink with warm water and washing up liquid, then wipe the tray thoroughly using a soft, clean cloth.
• For stubborn dirt or burnt-on food, leave the tray to soak in soapy water for 20-30 minutes before scrubbing lightly with a sponge or old toothbrush.
• Leave the air fryer tray to air dry and then reassemble, ready for its next use.

How to Clean an Air Fryer Heating Element

To clean an air fryer heating element, found on the underside of the appliance:

• Unplug the air fryer and ensure it has completely cooled to avoid burns.
• Because the heating element is part of the air fryer itself and cannot be detached, it must not be submerged in water or you risk breaking the appliance.
• Use a clean, damp cloth or sponge to wipe grease and dirt off the heating element.
• Rinse the cloth in warm soapy water and wipe again, repeating this action until no dirt is left on the heating coil.
• For stubborn grease, use a soft bristled toothbrush and warm, soapy water to carefully scrub the heating element. Avoid getting it too wet so you don’t damage the element.
• Leave the heating element to dry completely before switching the air fryer back on.

How to Clean an Air Fryer Filter

To clean an air fryer filter:

• Remove the filter casing and pull out the air fryer filter.
• Fill the sink with warm, soapy water and then use a soft, clean cloth to wipe the filter clean.
• Leave the filter to air dry and then put back into the air fryer for next use.
• Most air fryer filters need replacing every 6 months or so, depending on how often you use your appliance. Check the manufacturer’s instructions for more advice for your particular model.

Air Fryer Cleaning Hacks

Check out our top air fryer cleaning tips to help you get the most out of your appliance, minimise cleanup after use and make the cleaning process easier:

• Avoid using the dishwasher to clean an air fryer, even if the parts are labelled as dishwasher safe. This is because, over time, dishwashers can strip the non-stick coating on the air fryer components.
• Wipe your air fryer down after every use, as this will help it last for longer and make deep cleans much easier to do.
• Use air fryer basket liners or baking paper when you cook, as this drastically helps to reduce mess and the liner can be thrown away after use.
• For stubborn, baked-on grease, try filling the tray or drawer with water, drop in a dishwasher tablet and leave to soak overnight. Then, simply rinse clean the next day.
• Never use harsh cleaning chemicals or abrasive sponges on your air fryer, as this will damage the non-stick coating or could cause chemical contamination of food.
• Despite being a popular internet trend, never fill your air fryer with water to clean it, as this can damage the appliance. Instead, remove the individual components and hand wash them.
• Always ensure your air fryer is completely dry before using it again, as moisture in the wrong places can cause your air fryer to malfunction.

Knowing how to clean an air fryer is essential knowledge for anyone who owns this small appliance. Regular and thorough cleaning ensures food safety and proper hygiene, and helps to increase the longevity of your air fryer. By following our top tips for how to clean an air fryer, you’ll easily get the most out of your favourite kitchen appliance.

Further Resources:

• Food Hygiene Courses
• Air Fryer Safety for UK Households
• Deep Fat Fryer Safety
• How to Clean a Kitchen

The post How to Clean an Air Fryer appeared first on The Hub | High Speed Training.

What is a Chef de Partie?

A chef de partie (also known as a station chef or line cook) is a senior member of the kitchen team responsible for overseeing food preparation in a particular area, known as a station. They are experienced chefs in a middle-management role who have a wide range of responsibilities, including preparing and cooking food, supervising their specific section of the kitchen and managing junior staff members, such as commis chefs.

The station that a chef de partie is responsible for depends on their particular knowledge, experience and skills. For example:

• A fish chef (poissonnier) handles fish and seafood.
• A butcher chef (boucher) is responsible for meat and poultry.
• A sauce chef (saucier) prepares sauces and gravies.
• A vegetable chef (entremetier) is responsible for vegetables, soups and egg dishes.
• A pastry chef (patissier) handles pastries, desserts and baked goods.

Chefs de partie rank third in command below head chef and sous chef, following the traditional French Brigade de Cuisine hierarchy used in most professional kitchens.

They may work in hotels, restaurants, fine dining, gastropubs, members’ clubs or cruise ships, to name a few. Most chef de partie positions involve working fairly long shifts, structured around lunch and dinner service times, including weekends and holidays.

Chef de Partie Responsibilities

Chef de partie responsibilities are varied and numerous, and it can be quite a demanding role to undertake. Examples of chef de partie responsibilities include:

• Overseeing their specific kitchen station.
• Checking inventory.
• Ensuring ingredients are ready for service.
• Preparing ingredients.
• Cooking and serving high-quality dishes.
• Checking the expiry dates of ingredients in storage.
• Stock rotation.
• Quality control of finished dishes to ensure they meet expected standards.
• Menu development.
• Ensuring health and safety standards are adhered to.
• Monitoring and enforcing food hygiene and safety.
• Ensuring equipment and utensils are used correctly and hygienically.
• Following orders from more senior chefs.
• Working as a team with the sous chef.
• Mentoring, motivating and training junior chefs.

Not sure if the role of chef de partie is right for you? Take a look at our articles on Alternative Careers for Chefs and Careers in Hospitality and Catering to discover what other options are out there.

Chef de Partie Qualifications

To become a chef de partie, it’s important to have as much experience of working in a professional kitchen as possible. Chefs de partie also need to be highly knowledgeable about their particular station and, whilst there are no specific qualifications to become a chef de partie, holding some sort of formal training or certification will be beneficial.

Chef de Partie Certifications

On-the-job training is essential if you want to become a chef de partie as you’ll need in-depth knowledge and experience of the industry, kitchen environment and chosen area of expertise. There are various certificates you can obtain that will help you pursue a career as a chef de partie. A few examples include:

• Level 2/3 NVQ in Professional Cookery.
• City & Guilds certificate in Professional Catering.
• Level 3 Chef de Partie BTEC.
• Diploma in Professional Cookery.

Chef de Partie Apprenticeships

The most common way to become a chef de partie is by doing an apprenticeship, whether you’re starting at a foundational level or are ready for something more advanced. An apprenticeship is a great way to learn practical cooking skills in a professional kitchen alongside your college classes and enables you to work in all types of kitchen environments.

Relevant apprenticeships include a Level 1 or Level 2 Food Preparation and Cooking course, or a Level 3 course in a more specialised topic. You’ll need at least two GCSEs at grades 9 to 3 (A* to D), or equivalent, for an entry level apprenticeship or five GCSES at grades 9 to 4 (A* to C), or equivalent, for an advanced level.

Chef de Partie Health and Safety Training

UK law requires all food handlers to have completed a food hygiene course in order to work safely in a kitchen. Alongside this, there are various other health and safety training courses you may wish to consider that, with a certificate, will look great on your CV and give you valuable knowledge for working in a chef de partie role.

Relevant chef de partie training courses to consider include:

• Level 2 Food Hygiene Training
• Food Allergen Awareness
• Health and Safety for Food Handlers
• Manual Handling Awareness
• Control of Substances Hazardous to Health (COSHH)
• Level 3 Supervising Food Safety
• Workplace First Aid Training

Want to Learn More?

View our full range of Food Hygiene and Safety Training Courses to find more training relevant to your role as a chef de partie. All our courses can be completed online, in your own time and come with a certificate at the end.

What Skills Do I Need to Be a Chef de Partie?

As well as being able to carry out the practical, day-to-day tasks associated with being a chef de partie, such as preparing, cooking and serving high-quality food (your hard skills), a successful chef de partie also needs to possess a wide range of soft skills. Important soft skills for a chef de partie to have include:

• Up-to-date knowledge of the food and hospitality industries.
• Working knowledge of French kitchen terms.
• Strong communication skills.
• Ability to work as a team.
• Independence and initiative.
• Time management skills.
• Problem-solving skills.
• Ability to remain calm under pressure.
• Ability to think on your feet.
• Good attention to detail.
• Organisation skills.
• Reliability.
• Creativity.
• Ability to plan ahead.
• Adaptability.
• Staff supervision and mentoring skills.
• Proactive professional development.

Want to find out more about working in the hospitality industry? Take a look at our other articles on the Skills You Need to Be a Chef or the Top 8 Skills for a Successful Career in Hospitality to learn more.

Chefs de partie are an essential part of the kitchen hierarchy so, if you’re looking to use your kitchen experience and cooking skills to become a successful chef de partie, then it’s important to ensure you have the right abilities, training and attitude for the role. Then, you can take the next steps in pursuing your dream hospitality career and focus on getting your CV up-to-date, start searching for jobs as a chef de partie online or finding an apprenticeship near you.

Further Resources:

• Online Food Hygiene Training
• The Kitchen Hierarchy Explained: What is the Brigade de Cuisine?
• Interview Questions for Chefs

The post How to Become a Chef de Partie appeared first on The Hub | High Speed Training.

As the hospitality sector continues to contend with post-pandemic changes, the cost-of-living crisis and rising supply and energy prices, the cost of food waste is something they simply cannot afford. Whilst it can be difficult to know where to start when tackling food waste, the adoption of simple sustainable practices can drastically reduce the financial and environmental impact of food waste. 

In this article we will outline why food waste is an issue for restaurants and why it is important to reduce the waste that you generate. We will also discuss common causes of food waste and provide tips to help you reduce food waste in your business.

Why is Food Waste a Problem?

Food waste can feel like an inevitable by product of working in the hospitality industry. Food waste is generated in hospitality much in the same way it is domestically and when you’re serving hundreds of people a day, vast amounts of food waste is to be expected. Nevertheless, despite its categorisation as an ‘unavoidable evil,’ food waste is in fact a significant problem for the hospitality sector; in terms of both the harmful greenhouse gases that it generates and its negative effect on profitability. 

Food waste has a catastrophic impact on the environment. When food is left to rot in landfills it releases methane, a greenhouse gas that is 84 times more potent than carbon dioxide and has 28 times the global warming potential. Moreover, when edible food is thrown away, the resources used to rear, grow, process and transport that food, such as water, energy and labour, are wasted. The water footprint of the total annual food waste in the UK is estimated to be around 5.4 billion cubic metres. A 2024 government report on food waste found that the hospitality and food service sector generated 10% of the total food wasted in 2021. This equates to 540 million cubic metres of water wasted by the hospitality and food service sector alone, roughly the same as 216,000 Olympic sized swimming pools.  

Food waste is also an avoidable financial burden for the sector. In 2019 the hospitality industry had an economic output of £59.3 billion, equating to roughly 3% of the total UK economic output. By 2020 that figure had fallen by 42% and though higher in 2021, it was still 21% lower than 2019. The hospitality sector was one of the hardest hit by covid due to socialising restrictions and lockdowns. Though the industry has fought tooth and nail to regain stability, it continues to battle with the fallout of covid, rising operating costs and a cost-of-living crisis that is impacting custom. Food waste can then be seen as an additional, yet avoidable, cost that many in the sector cannot afford. 

WRAP estimates that food waste costs the hospitality industry £3.2 billion every year, an average of £10,000 per outlet, per year. It can be hard to imagine how this much money is wasted, especially in an industry in which finances are already so tight for many. However, when one remembers that waste is cumulative it becomes much easier to see how frequent instances of over-ordering, overproduction and human error can result in such vast amounts of waste, both in terms of food and lost profit.

Causes of Food Waste in Restaurants 

As mentioned above, food waste in restaurants can be generated in similar ways to households and is often cumulative, meaning that seemingly insignificant waste such as the odd vegetable skin or some fat trimmings, add up to create vast amounts of waste. However, there are causes of food waste that are unique to restaurants and the hospitality industry. 

Causes of food waste across the sector include:

• Consumer Plate Waste – Much like in a domestic setting, waste is generated when unfinished food on the plate is thrown away. Large portion sizes or the inability to take leftovers home are the main causes of this kind of waste. 

• Over-ordering and Spoilage – Many in the hospitality industry plan ahead and prep ingredients ready for busy days as it is often better to be over-prepared than under-prepared. Subsequently they may end up over-ordering ingredients and supplies to avoid potential delays and to ensure their kitchens remain well stocked. However, if for whatever reason the food doesn’t sell, restaurants can be left with a surplus which they then need to repurpose before it spoils and has to be thrown away. 

• Trimmed or Peeling Waste – As with household waste, this waste is generated when preparing food and includes vegetable peels, fruit skins and fat trimmings. As restaurants can end up serving hundreds of people a day, they generate significantly more of this waste due to the preparation of large quantities of food. 

• Menu Changes – Menu changes can be an exciting time for a restaurant and bring with it the opportunity to entice new customers. However, these changes can lead to unused or unwanted inventory going to waste if the new menu is drastically different from previous menus. 

• Overproduction – Like over-ordering, overproduction is often the result of a desire to be well prepared. However, restaurants may end up preparing more food than necessary and in a manner that makes it difficult to use in other dishes. This then leads to food waste as the pre-prepared food is not used. 

The list above is not exhaustive and food waste in the hospitality sector is influenced by a wide variety of factors such as the type of establishment and the food served. However, identifying the ways in which the sector uniquely generates waste is the first step to reducing it. It is also important to remember that this waste is not exclusive to bricks and mortar businesses as mobile caterers also generate significant amounts of food waste. Whilst mobile businesses often have limited space, so may be less susceptible to over-ordering or overproduction, consumer plate waste and preparation waste still contribute to the generation of vast amounts of food waste. 

How to Reduce Food Waste in Restaurants 

Douglas McMaster, owner of the world’s first zero waste restaurant Silo argues that ‘waste is a failure of the imagination.’ The hospitality industry is undeniably one of creative innovation and avant-garde experimentation. This creativity has led to the development of awe-inspiring dishes and news worthy menus and can also be applied to the reduction of food waste. Tackling food waste can be an exciting and creative thought exercise, just like developing a new menu and shouldn’t be treated like an arduous, unimportant task. 

Below you will find 10 ways to reduce food waste. Not every option will be viable for your business, however don’t be afraid to use your imagination and tweak and adapt suggestions to find what works best for you. 

With the introduction of new food waste separation regulations, more onus is being put on businesses to act sustainably. As such, finding ways to reduce food waste will not only help you to run your business in a more sustainable and cost effective manner, it will also ensure that you are well prepared for compliance with the regulations. 

Reducing food waste in the hospitality sector is undeniably difficult, but not impossible. When making steps to be more sustainable it is valuable to remember that you are aiming for progression, not perfection. Adopting a few seemingly small practices that you can consistently maintain, will lead to more tangible change than committing to producing no waste whatsoever and failing after a week. Lean into the inherent creativity of the industry and find new and exciting ways to reduce your food waste, protect the planet and save money.

Further Resources:

• Recycling in the Hospitality Industry: How & Why Should We Do it?
• Self Inspection Checklist for Food Premises: Be Prepared for EHO Visits
• Food Hygiene Training

The post 10 Ways to Reduce Food Waste in Your Restaurant appeared first on The Hub | High Speed Training.

However, despite being one of the largest contributors to greenhouse gas emissions, a few small tweaks is all it takes to drastically reduce your food waste and help protect the planet. In this article we will explore how food waste is generated in households, why it is a problem for the environment and provide 10 top tips to help you reduce food waste at home. 

What is Food Waste?

There is no legal or universally accepted definition of ‘food waste,’ however the UK charity Waste and Resources Action Programme (WRAP) defines food waste as ‘food and inedible parts sent to one of several waste disposal destinations.’ Put simply, food waste is food that is wasted, lost or uneaten at any point in the supply chain. From farm to table, supermarkets to our homes, food can be wasted at any stage of the supply chain and this waste is harmful to both our planet and our pockets.

WRAP estimates that in 2021 the total amount of food wasted in the UK amounted to 10.7 million tonnes. 60% of this was generated from households and amounted to a staggering £17 billion worth of food; equivalent to £250 per person each year, or £1000 for a family of four. However, despite 10.7 million tonnes going to waste, somewhat paradoxically, food insecurity continues to rise in the UK. Food insecurity is when a person does not have reliable access to affordable, nutritious and healthy food. In January 2023, 17% of households faced food insecurity compared to 7.4% in January 2021. Food insecurity and food waste are intrinsically linked as food waste can lead to food scarcity and increased prices, making it harder for lower income households to afford food. 

Food waste also has a negative impact on the environment and it contributes to climate change and environmental degradation in two ways; firstly through the release of greenhouse gases such as methane and secondly through the wasted energy and resources needed for initial production. The United Nations Environment Programmes food index report states that 8-10% of global greenhouse gas emissions are associated with food that is not consumed. This is because when food is left to rot in a landfill it releases methane, a greenhouse gas that has 28 times the global warming potential of carbon dioxide and is 84 times more potent.

The rearing of livestock also generates methane. In 2022, the Department for Environment Food & Rural Affairs (DEFRA) reported that 47% of the UK’s methane emissions were generated by ruminant agriculture; the process of rearing ruminant livestock such as cattle, sheep and goats for their milk, meat and other products. When this food is thrown away, the resources used to grow the agriculture or rear the livestock are wasted and greenhouse gas emissions generated for no reason. 

Examples of Food Waste in Households

It can be hard to quantify 9.5 million tonnes of annual food waste and this often leads people to think that their own food wasting habits aren’t contributing to the larger problem. However, wasting food is often easier than you may think and households in the UK throw away, on average, 1.96kg of food per day, roughly equivalent to eight meals per week. 

Seemingly innocent habits add up to significant amounts of food being wasted and it’s not just the odd spoiled banana that we throw away that contributes to this waste. Ways in which food is wasted in households includes:

• Plate Waste – Leftover food on plates that is either not in a fit state to be saved for later or is unwanted such as fruits and vegetables.

• Expired or Spoiled Food – Food that has expired or spoiled due to poor storage and/or handling. Date labels and a lack of understanding of food shelf-life can cause confusion amongst consumers. A misinterpretation of ‘best before’ can lead people to discard food that is still safe to eat as they gauge these date labels as indicators of food safety, rather than quality.

• Trimmed or Peeling Waste – Waste is generated when preparing food and vegetable peels, fruit skins and fat trimmings all contribute to food waste if they are not composted or used, where possible, in other recipes.

• ‘Ugly’ Produce – There are certain aesthetic requirements that many consumers have for their food, irrespective of whether it reflects the quality or suitability of the food itself. As such, consumers can be quick to throw away, or simply not buy, perfectly edible fruit and vegetables simply because it does not meet cosmetic standards.

• Leftovers – When unfinished food is left in a condition in which it can be saved for later, improper storage or a lack of inspiration as to what to do with leftover food, often leads to it being thrown away. 

Food waste behaviour is multifaceted and most people do not set out with the intention to waste food. In fact, in the face of rising prices and the cost of living crisis, many people are more aware than ever of the economic impact of wasting food. However, food waste can be a cumulative problem in which throwing away small amounts of food each day or week generates tonnes and tonnes of waste. 

This can be seen in the foods that are most wasted in the UK. These foods are often seen as inexpensive household necessities and as such are bought in large quantities in order to have them ready to hand when needed. Nevertheless, this can lead to people buying more food than they could possibly eat before it spoils and the food going to waste. 

The top five most wasted foods in the UK are:

As mentioned, these foods are often seen as household essentials, regularly finding themselves on the weekly shopping list. Nevertheless, they also serve as the perfect example of how food waste is unconsciously generated. Many consumers would not think of the few slices of bread they threw away last week as being ‘significant’ food waste. However, when we consider that it is in fact a few slices being thrown away every single week for years on end, the problem becomes much more obvious.

Tips to Reduce Food Waste at Home

Whilst food waste is a significant issue, steps can be taken to help reduce the amount of waste generated and its impact on the environment. From adopting more sustainable food practices to making more effective use of your freezer, small tweaks to your food shopping and eating habits can make a huge difference to the amount of waste generated. Moreover, the government has shown a dedication to reducing food waste with steps such as adopting the Courtauld Commitment which seeks to reduce food waste by 50% by 2030. 

Whilst these initiatives are encouraging supermarkets and restaurants to generate less waste or consider sustainable alternatives for waste they still create, it is important to remember that household food waste remains a massive contributor to food waste as a whole. As such, it is important that we as individuals take steps to reduce our food waste. 

Here are 10 top tips to help you reduce your food waste at home:

There are various different ways to reduce your food waste at any and every stage of the meal preparation journey. When adopting these changes, ensure that they are suitable and sustainable for your lifestyle, as consistency is what makes these changes impactful and beneficial for our pockets and our planet. 

Food waste feeds climate change. From the degradation of the land used to grow food that is then thrown away, to the billions upon billions of cubic metres of water that is wasted, food production draws resources from our planet at every stage of its life cycle. Making small, sustainable changes to our shopping and eating habits helps ensure that no good food ends up in the bin, thereby reducing our carbon footprint and helping to tackle climate change.

Further Resources:

• Meal Prep Guide
• Guidance on Air Fryer Safety
• Food Hygiene Training

The post How to Reduce Food Waste at Home appeared first on The Hub | High Speed Training.

What is a Deep Fat Fryer?

A deep fat fryer is a type of electrical kitchen appliance that is used to cook foods by submerging them in very hot oil. They are used in both commercial and domestic (at home) kitchens.

Deep fat fryers help to create foods that are soft on the inside and crunchy on the outside, like fried chicken, chips, hash browns, battered fish, Tempura and doughnuts.

Using a deep fat fryer is safer than using a pan full of hot oil to fry foods, which can be incredibly hazardous. Despite this, deep fat fryers still present a significant level of risk due to the presence of hot oil that has the potential to cause serious burns or fires. For this reason, deep fat fryers must be used safely and properly.

How to Use a Deep Fat Fryer

Follow these easy step-by-step instructions for how to use a deep fat fryer safely:

1. First choose an oil with a high smoke point, such as vegetable or sunflower oil. These oils can be heated to a very high temperature before they begin to smoke or burn, so are the most stable for deep fat frying.
2. Fill the deep fat fryer pan with oil to the correct level – usually around two-thirds full. Never fill the fryer more than the maximum level as the oil could bubble up and spill over the pan.
3. Set the temperature according to the manufacturer’s instructions to ensure the oil reaches a correct, safe temperature. As a guide, set the fryer to 160 °C for low, 180 °C for moderate and 190 °C for high. Never heat the oil higher than this as it can catch fire.
4. Add your food to the hot oil but never overload the basket/pan.
5. Gently lower the basket/pan into the hot oil and cover.
6. When the food is cooked, slowly raise the basket/pan and remove the food with a slotted spoon or tongs. A slotted spoon allows any excess oil to drain off the food.
7. Turn off the deep fat fryer and leave the oil to cool before draining or removing it.

How to Clean a Deep Fat Fryer

The following guidance, provided by the Health and Safety Executive (HSE), explains how to clean a deep fat fryer safely whether you own one at home or operate one in a commercial premises. To clean your deep fat fryer:

• Turn off the deep fat fryer, either at the wall or using the on/off control for gas appliances.
• Ensure the oil is drained thoroughly and that there are no spillages on the floor, as these can be a slip hazard.
• If required by your employer, wear suitable protective clothing, such as eye protection.
• Remove any loose food from the internal surfaces of the deep fat fryer then wash inside thoroughly using soap and water or a food-safe cleaner. Avoid abrasive cleaners that might scratch the appliance.
• Drain the deep fat fryer of any cleaning water, then rinse thoroughly and dry well, ensuring no water remains inside the fryer.
• Check the oil draining valve is closed and working properly.
• Your deep fat fryer is now clean and ready to be refilled for next use.

Deep Fat Fryer Safety Tips

Both at home and in commercial premises, deep fat fryers present a number of hazards so they must be used correctly and safely. If used inappropriately or without care, deep fat fryers can easily cause fires, burns and injuries to the user and other people around them. Follow our deep fat fryer safety tips below to ensure you’re using your appliance with safety in mind, whether in your own personal kitchen or in a catering establishment.

Deep Fat Fryer Safety Tips At Home

• Never leave your deep fat fryer unattended when it’s full of hot oil, as it can overheat, ignite or spill over in a matter of seconds.
• Keep all sources of water away from your deep fat fryer when it’s full of hot oil, as water and hot oil can cause serious burn injuries when mixed together. This includes even the smallest drops of water from wet foods or wet utensils, for example.
• Never heat the oil above 200 °C as the oil can burn and ignite, causing a fire. Most modern appliances have automatic cut-out systems built in to prevent the oil from getting too hot, but always take care and monitor your deep fat fryer whilst it’s in use.
• Bear in mind that different types of oil have different smoke points, meaning they are only safe up to a certain temperature. The safest oils are vegetable and sunflower oils. Never use olive oil as this has a low smoke point. 
• Only use equipment and utensils that are intended for use in hot oil, such as stainless steel. Avoid copper or iron utensils as these can cause the oil to foam.
• Drain your food of excess oil once it’s been cooked by holding it over the fryer for a few moments to drip, or by using a drip tray.
• To dispose of used oil safely, ensure it has cooled completely (this can take several hours) and then pour it into a jug, then back into its original bottle or another sealable container. Never pour the oil down the sink.

Deep Fat Fryer Safety Tips in Commercial Kitchens

If you use a deep fat fryer in your workplace, then your employer has a duty under the Health and Safety at Work, etc. Act 1974 to ensure you are able to use it safely. This means ensuring the deep fat fryer is used correctly, maintained properly and that a sufficient risk assessment is carried out. This applies whether the deep fat fryer you use is manual, automated or semi-automated.

In the first instance, all members of staff that use deep fat fryers must be properly trained in how to use the appliance safely, including how to empty and clean it, what protective equipment to use/wear, how to report any problems and what to do in case of fire.

Filtering the oil and cleaning the deep fat fryer should be daily tasks that occur in your premises and usually as one of the first tasks of the morning. Employers must ensure a risk assessment for filtering, emptying and cleaning the deep fat fryer has been conducted, as this will ensure all hazards have been identified and suitable control measures are in place. Our article on How to Do a Risk Assessment provides more information on this topic.

Below are more deep fat fryer safety tips for use in commercial kitchens:

• For large deep fat fryers that hold a large quantity of oil, keep in mind that oil containers can be very heavy and present a risk of manual handling injury. Use several smaller containers of oil if possible or ask a colleague to help carry larger ones.
• Use anti-slip mats on the kitchen floor around the deep fat fryer to prevent slip hazards if oil gets onto the floor during operation.
• If the deep fat fryer is operated continuously and never switched off, try to use more than one fryer so they can be cleaned in rotation. An automated filtering system can also be useful, as this removes the hot oil directly from the fryer and holds it safely until it can be emptied.
• If the deep fat fryer is switched off overnight and manual emptying/oil filtering is required, always make sure the oil has cooled to 40 °C or below first.
• Ensure you have a suitable Class F fire extinguisher on the premises and near to your deep fat fryer. Oil can easily ignite and must be put out with the right type of fire extinguisher or fire blanket. 

Deep fat fryers are an appliance used in many commercial and domestic kitchens to produce a range of crispy fried foods that consumers love. However, hot oil must be used safely and can present a serious risk of fire and burns if not used correctly. Follow our deep fat fryer safety tips to ensure you remain safe from harm and get the most out of your appliance.

Further Resources:

• Food Hygiene Courses
• Fire Safety Courses
• Guidance on Air Fryer Safety
• How to Clean an Air Fryer

The post Deep Fat Fryer Safety appeared first on The Hub | High Speed Training.

What is SALSA Accreditation?

SALSA stands for Safe and Local Supplier Approval. SALSA accreditation has been developed by experienced food safety experts as a certification scheme to support small food and drink businesses and suppliers in the UK.

Over recent years, the popularity of locally and regionally sourced foods has increased, as has the number of small businesses that create them. Whilst sourcing food and drink locally has many benefits – for the environment, for consumers and for the economy – the legal requirements and safety procedures need to be just as robust as those of their larger, multinational counterparts.

SALSA certification enables small UK food businesses to achieve a certificate that proves their food hygiene and food safety management credentials. The scheme is designed to encourage small and micro businesses to ensure the food and drink they produce is consistently safe through effective practices and controls.

The SALSA Standard

The SALSA standard aims to ensure food businesses are meeting legal requirements and achieving best practice in all aspects of their organisation. It was created by experienced food safety experts, including The Food & Drink Federation, NFU and UK Hospitality.

SALSA offers four different Standards to meet the different needs of the UK food industry:

SALSA Food and Drink Production

The food and drink standard is for small UK food and drink businesses that operate from a commercial kitchen. The Standard covers the legal requirements of food producers and ensures organisations meet the expectations of professional buyers.

SALSA Brokers, Storage and Distribution

The food brokers, storage and distribution (BSD) standard is for small businesses that put products on the market but which they haven’t manufactured themselves. For example, wholesales, specialty food distributors and brands that outsource their manufacturing.

SALSA Plus Beer

The SALSA beer standard was created in association with Cask Marque and includes a special module on brewing. The ‘plus Beer’ Standard is ideal for small and micro breweries in the UK, as the requirements are tailored to small-scale operations.

SALSA Plus Cheese

The SALSA cheese standard was created in association with the Specialist Cheesemakers Association and includes a special module on cheesemaking. The ‘plus Cheese’ standard is designed especially for small and micro cheesemakers in the UK.

How to Achieve a SALSA Accreditation

In order to achieve SALSA accreditation, your business must be based in the UK, operate from a commercial (not domestic) premises and have between 1-50 full-time employees. Businesses that fall outside of this remit cannot obtain SALSA certification.

To achieve SALSA certification, you’ll need to:

1. Purchase the relevant membership package from the SALSA website.
2. Arrange for an audit of your business to be conducted by a SALSA auditor.
3. Prepare your business for audit, ensuring you meet all the requirements of the standard.
4. Accompany the SALSA auditor during their inspection.
5. If the auditor determines you’ve met the requirements of the standard, then your business will receive SALSA certification.

SALSA Certification Requirements

Food and drink businesses are only able to obtain SALSA certification if they can demonstrate to the auditor that they are committed to meeting the requirements of the relevant SALSA Standard. Suppliers must be able to prove that they can produce safe and legal food and drink products.

A large part of the SALSA certification requirements is ensuring everyone in your food business has received relevant and up-to-date training. Running a successful, safe and legal food business requires members of staff to have robust knowledge on relevant processes and procedures, including:

• HACCP Training
• Food Allergen Awareness or Food Allergens in Manufacturing
• Cleaning in Food Premises
• Food Labelling Regulations
• Pest Control
• Internal Auditing
• TACCP and VACCP
• Health and Safety in Food Premises

Want to Learn More?

As a starting point for all food and drink businesses, it’s recommended that you take a training course in food hygiene and safety to learn the basics and ensure your knowledge of food safety procedures remains up-to-date. To find out what food hygiene certificate you need, take a look at our Food Hygiene Certificate Guide, or view our full range of online Food Hygiene Certificates here.

SALSA Audit Checklist

During a SALSA audit, a nominated person will need to accompany the auditor whilst they inspect all areas of your HACCP food safety management system, checking each aspect of the premises and production process against the relevant SALSA Standard. The SALSA audit process takes around 5-6 hours.

Use the SALSA audit checklist below to learn which key areas of your business the auditors will look at:

SALSA certification is a great way for small and micro-sized food and drink suppliers to prove to their buyers that they have a robust food safety management system in place. Meeting the SALSA standard shows that your food business complies with the law and takes food safety seriously, and can consistently create safe and legal food and drink products.

Further Resources:

• Food Hygiene Courses
• Why is Food Hygiene Training Important?
• What Does the BRCGS Grading System Mean?
• Our Guide to Understanding BRCGS
• How to Choose a Reputable Food Supplier
• Food Supply Chain: Importance & Management Strategies
• What are the 7 Principles of HACCP?
• What is ISO 22000 – Food Safety Management?
• Food Safety Awareness Quiz
• Promoting a Food Safety Culture: Free Assessment Guide

The post What You Need to Know About the SALSA Standards appeared first on The Hub | High Speed Training.

When to Buy Your Christmas Turkey

Whether you’re buying a fresh raw turkey or a frozen one, choosing the right moment to buy your Christmas turkey is key for a successful festive lunch. Frozen turkeys can be bought well in advance of the big day as they can be stored for much longer than fresh ones, so are a good choice if you like to plan ahead. If you’re planning to buy a fresh Christmas turkey, then you’ll want to wait until as last minute as possible for optimum freshness.

How Long Does Turkey Last in the Fridge?

If you’re intending to keep your raw turkey in the fridge before Christmas dinner, then ensure you take a close look at the use by date on the turkey’s wrapper. Both whole turkeys and turkey crowns will last in the fridge up to and including the use by date indicated on their packaging. Depending on where you buy your fresh turkey from, the use by date is likely to be anywhere from 2 to 7 days after the date of purchase.

To ensure your turkey lasts in the fridge and to prevent food poisoning bacteria from developing:

• Store the fresh turkey in the fridge as soon as possible after purchase.
• Keep the raw turkey in its original packaging and place it in a large tray or oven dish to catch any drips.
• Put the turkey (in its tray) on the bottom shelf of your fridge and away from any cooked, ready-to-eat foods to avoid cross-contamination.
• Check that your fridge temperature is set to a temperature below 5 °C to avoid the growth of harmful food poisoning bacteria.
• If your turkey has been previously frozen and then thawed, it will last in the fridge for 1-2 days before it will need cooking.

How Long Does Turkey Last in the Freezer?

If you’re buying a frozen raw turkey ahead of the Christmas period, then it should be stored in the freezer until you are ready to thaw and cook it. Whole turkeys and turkey crowns can be stored in the freezer for up to 3 months. After this time, the texture or quality of the meat may not remain at its best.

To ensure your turkey lasts in the freezer, check that the temperature is set to -18 °C or below. 

How to Prepare a Turkey for Christmas

When the time comes to prepare your turkey for Christmas dinner, you’ll first need to ensure it’s fully defrosted if you’ve stored it in the freezer or simply take it out the fridge if you have a fresh bird. Then you can start to add your chosen flavours, seasonings, fats or oils ready for roasting.

Before you can prepare a frozen turkey, it must be fully defrosted. If the turkey is still partially frozen when you try to cook it, then it won’t cook all the way through and harmful food poisoning bacteria may remain. See our tips on how to defrost a turkey safely in the next section below.

It’s also important that you prepare your turkey in a way which avoids cross-contamination (the transfer of harmful bacteria from one surface to another). This means preparing your raw turkey away from other foods, especially ready-cooked ones, and remaining clean and hygienic throughout.

Top tips for preparing a Christmas turkey to prevent cross-contamination are as follows:

• Never wash a raw turkey before cooking it, as the splashes can spread harmful bacteria such as Salmonella or E. coli.
• After handling a raw turkey, wash your hands thoroughly before handling anything else.
• Always clean worktops, chopping boards and utensils thoroughly after they’ve come into contact with raw turkey meat.

How to Defrost a Turkey

If you’ve bought a frozen turkey or have put a fresh turkey in the freezer ahead of Christmas day, then you’ll need to defrost it fully before you can cook it. If your turkey is not fully defrosted when you put it in the oven, it’s likely to cook unevenly and may cause food poisoning.

Check the turkey’s packaging for guidance on how long the defrosting process will take, as large birds can take several days to thaw out fully. A whole frozen turkey can take up to 5 days to defrost all the way to the middle. A turkey crown is a much smaller joint of meat and is likely to be defrosted within 24 hours.

As a general guide, allow 10-12 hours of defrosting time per kg of turkey.

You should always defrost a turkey in the fridge and not at room temperature. Whilst this may make the thawing process slower, it helps to keep the meat cold and prevents it from entering the temperature danger zone – between 8 ºC and 63 ºC – where harmful bacteria can rapidly develop.

To defrost your turkey safely, keep it in its original packaging and put it in a tray or oven dish, before placing it on the bottom shelf of the fridge to thaw out. You can check whether the turkey is fully defrosted by making sure there are no ice crystals inside the cavity. Once defrosted, cook the turkey within 24 hours.

How to Cook a Turkey for Christmas

Cooking the turkey for Christmas dinner is often seen as one of the most important parts of the day, so it’s important that you get it right for both maximum flavour and maximum safety.

Check the instructions on the turkey’s packaging for guidance on how long to cook the turkey for but, as a general guide, allow 45 minutes per kg for a small turkey and 35 minutes per kg for a large turkey at an oven set to 180 °C.

Follow our top tips on how to cook a turkey for Christmas for a successful and safe festive feast:

• Cover your turkey with foil whilst it’s roasting to keep the moisture in then uncover it for the last half an hour to brown and crisp up the skin.
• To prevent the meat from drying out during cooking, baste it every hour with the juices that collect in the oven tray.
• Bear in mind that a stuffed turkey will take longer to cook, so ideally cook the stuffing separately to ensure the meat cooks thoroughly all the way through.
• Remember to wash your hands every time you touch the turkey, especially whilst it’s still raw.
• Use a temperature probe thermometer to check the turkey is hot and cooked all the way through before serving. The probe should be put into the thickest part of the meat, between the leg and the breast, and should read at least 75 °C.
• If you don’t have a temperature probe, then cut into the thigh meat to check there’s no pink meat remaining and the juices run clear.

How to Store Turkey Leftovers and How Long Do Turkey Leftovers Last?

It’s inevitable that you’ll have turkey leftovers after your Christmas dinner, as well as leftover vegetables, sides and desserts. To store your leftovers to enjoy later, it’s best to get them in the fridge or freezer as soon as possible.

Ideally, turkey leftovers should be refrigerated within 2 hours of being cooked to prevent them from remaining at room temperature for too long. After 2 hours at room temperature, food poisoning bacteria may begin to develop on the food.

Put any turkey leftovers in a sealed container or cover with foil, pop them in the fridge and then eat them within the next 2-3 days. After this time, leftovers should be discarded as they may not be safe to consume.

Almost all leftover Christmas food can be frozen, provided it’s cooled down and stored in a sealed, labelled container as soon as possible. Freezing will ensure your turkey leftovers last for much longer, as they can remain frozen for up to 6 months. Our guides on How to Store Food in the Freezer and How Long Food Can Be Frozen For provide further tips if you want to learn more.

How to Reheat Turkey

If you’re planning to reheat turkey or other Christmas leftovers, it’s vital that you do so safely and properly.

Reheated food must be steaming hot all the way through in order to kill any harmful bacteria that may have developed. This means reheating it to a core temperature of at least 75 °C for 30 seconds. It’s best to use a probe thermometer to check this, as all foods will take different times to reheat to the right temperature.

For optimum food safety, you should avoid reheating leftover turkey and other foods more than once. Our article on How Many Times Can You Reheat Food Safely? provides more guidance on reheating leftovers safely.

Turkey food safety is an essential yet often overlooked part of the Christmas holidays. We all want our Christmas dinner to be a success, and storing and cooking your turkey correctly is vital for ensuring food poisoning is avoided during the festive season.

Further Resources:

• Food Hygiene Courses
• Can I Freeze This & For How Long?
• Planning a Christmas Dinner: Free Checklist
• Can I Cook This From Frozen?

The post Turkey Food Safety: Tips for Christmas Food Safety appeared first on The Hub | High Speed Training.

What is ISO 22000?

ISO 22000 is an internationally-recognised standard that sets out the requirements for an effective food safety management system. All businesses that handle food, whether manufacturers, caterers or retailers, have a legal responsibility to ensure the food they produce is safe for consumers to eat.

Having an ISO 22000 food safety management system (FSMS) in place means you can always ensure this is the case and can reassure consumers that your food products are always safe and hygienic.

ISO 22000 explains what businesses need to do to demonstrate their ability to control food safety hazards at all points of the food supply chain. This includes having thorough procedures in place to control all types of food safety hazards:

• Physical hazards, like bits of packaging or machinery.
• Chemical hazards, such as toxins and cleaning products.
• Microbiological hazards that cause food poisoning.
• Allergenic, from cross-contamination of allergenic ingredients.

Want to Learn More?

Need to implement a HACCP food safety management system in your food business? Our full range of online HACCP training courses are suitable for all food businesses in all industries and will teach you everything you need to know about creating an effective food safety management system that can be used as the basis of your ISO 22000 application.

Importance of ISO 22000 Food Safety Management System

Implementing an ISO 22000 food safety management system helps your organisation to improve its overall performance when it comes to food safety.

All food businesses must look to improve food safety by reducing risks and following the Codex HACCP Principles. HACCP –  Hazard Analysis and Critical Control Point – is the basis for a food safety management system that enables you to comply with food hygiene law and ensure that the food you produce is safe for consumers to eat. 

The Codex HACCP principles are an internationally-recognised series of guidelines that provide the foundation for most national food safety laws. ISO 22000 is based on the Codex principles for food hygiene and their prerequisite programmes, so it ensures that your business is meeting all the criteria for food safety expected by the government and local authorities. Find out more about the basics of HACCP in our HACCP FAQ.

Other benefits of having an ISO 22000 FSMS include: 

• The food products you provide will be consistently safe for consumers, with reduced risk of contamination.
• Food safety controls are robust and effective so contamination and threats to food safety are at a minimum.
• You’ll be able to guarantee that your food products always meet regulatory requirements.
• Better risk management across your organisation, processes and throughout the whole food supply chain.
• Customers and suppliers will have more confidence in your food products and your ability to reduce and manage risks to food safety.
• The FSMS you use will be internationally-recognised, giving you more credibility and improving accountability and transparency.
• You’ll have a system that works, is continually assessed and that is regularly updated and improved to ensure effectiveness.

ISO 22000 Requirements

ISO 22000 certification can be obtained by any type of food organisation at any point of the food chain. All food businesses – whether manufacturers, caterers or retailers – need a robust food safety management system in place, regardless of their size or type of food produced or handled.

The ISO 22000 requirements are designed to be integrated into your existing HACCP food safety management system, so you should already be able to tick off many of the requirements straight away. An ISO 22000 FSMS can be created as a stand-alone system but it works much better when integrated into your existing food safety processes.

If you’re new to HACCP and need to understand the basics of what it involves and how to implement a HACCP-based food safety system, take a look at the online courses below that are tailored to each type of food business:

• Level 2 HACCP for Manufacturing
• Level 2 HACCP Training For Catering & Retail
• Level 3 HACCP for Manufacturing
• Level 3 HACCP Training for Catering & Retail

How to Get ISO 22000 Certification

Whilst certification gives your FSMS credibility and international recognition, getting ISO 22000 certification is not always necessary for all food businesses. Your business can still benefit from using the principles of ISO 22200 – and use them to create a robust food safety management system – but not go on to seek official certification.

If you do wish to obtain ISO 22000 certification for your organisation’s food safety management system, then you’ll need to follow a series of thorough steps:

Step 1: Understand the ISO 22000 requirements

It’s important to familiarise yourself with the requirements and expectations of the ISO 22000 standard. To create an ISO 22000-compliant FSMS, you’ll need to understand how the standard applies to you and your operations. You’ll also need a good understanding of HACCP and general food hygiene and safety practices. You can purchase a copy of the ISO 22000 standard here.

Step 2: Undergo a stage 1 assessment

A stage 1 assessment is done to check whether your food safety management system meets the requirements of the ISO 22000 standard or whether improvements are needed. After the assessment, you’ll receive an audit report that highlights the actions needed in order to achieve certification. You must action these changes in order to move onto stage 2.

Step 3: Undergo a stage 2 assessment

A stage 2 assessment is a more in-depth review of your food safety management system by an official auditor. The auditor will look at all your operations, procedures and processes to check whether they meet the ISO 22000 requirements or if more is needed. Again, advisory notes will be given if changes are needed in order to obtain certification and these must be actioned.

Step 4: Receive and maintain your ISO 22000 certificate

If your organisation’s FSMS passes the stage 2 assessment, and no further remedial actions are required, then you’ll be awarded the ISO 22000 certification. The ISO 22000 certification is valid for 3 years (like all ISO certifications) and requires regular audits in order to be maintained.

An ISO 22000 food safety management system is an internationally-recognised set of principles for ensuring your food business has effective HACCP food safety procedures in place. When the ISO 22000 requirements are followed – and if certification is obtained – your food business will be able to prove that it takes all reasonable steps to ensure food hygiene and safety for consumers and can ensure the products it makes or handles remain continually safe to eat.

Further Resources:

• HACCP Training Courses
• Promoting a Food Safety Culture: Free Assessment Guide
• What are the 7 Principles of HACCP?
• What is a HACCP Decision Tree?
• 28 of your HACCP Questions Answered
• What You Need to Know About the SALSA Standards

The post What is ISO 22000 – Food Safety Management? appeared first on The Hub | High Speed Training.

In this article, we’ll explain more about how to transport cakes safely, how to store cakes at home and how to serve and cut a cake effectively. We’ll also provide cake business owners with a free cake care instructions template that you can download and use for your own cake making business.

What is a Cake Care Guide?

If you own a cake or cupcake making business, then you’ll know that your cakes are delicate items and need to be handled with care. Cakes are handmade products and sometimes hours of work can go into decorating them, especially if it’s a cake for a special event like a wedding.

To ensure your customers enjoy their cakes at their best – and reduce the chances of damage on the way home – it’s important that they know how to transport, store and serve their cake once they’ve bought it from you.

A cake care instructions card can be used as a handy guide to help your customers easily recognise how to look after their purchase – all you need to do is download and print the cake care guide template and attach one to each cake purchased. Your customers will then have all the information they need in one location to ensure their cake remains good enough to eat. You can download a free cake care template later in the article.

Cake Handling and Cake Transport Instructions

Handling and transporting a cake safely from the point of purchase to the customer’s home is a delicate process and essential for preserving its appearance. A mishandled cake box can lead to a squashed cake, decorations falling off or the icing melting.

The following cake handling and cake transport tips will ensure your cake reaches its destination unharmed:

• If the cake or baked goods are put in a bag, keep them level in the bottom of the bag. Don’t tip the box or bag on its side and hold it steady.
• Only carry one bag at a time, as carrying multiple bags in one hand is likely to make the boxes tilt.
• Only put one cake box in each bag, as stacking them will cause the underneath box to be squashed and the decoration may get damaged.
• If carrying a cake box in your arms, hold the box from underneath and keep it level. Avoid tilting the box or holding it by the sides, as this may cause the cake to slide or squash.
• If transporting a cake in the car, place it in the boot or the passenger footwell, as these surfaces are the most level. Don’t put it on the passenger seat.
• Keep the air conditioning on in the car whilst the cake is being transported to prevent the icing from melting. The air con will act like a fridge.
• Keep journey times to a minimum (ideally under 30 minutes) to avoid the cake warming up and the icing or buttercream melting.
• Avoid bumpy car journeys if possible – take main roads and not country lanes – to keep the cake level and stable throughout transportation.

Cake Storage Instructions and Cake Shelf Life

Storing baked goods correctly is essential for preserving their shelf life and maintaining food safety. If cakes aren’t stored properly once the customer gets them home, then they might melt, change texture or become unsafe to eat because they’ve spent too long in the temperature danger zone.

Best practice for cake storage at home is as follows:

• Store cakes and cupcakes in the fridge as soon as possible to keep them fresh.
• Avoid storing cakes in direct sunlight, near a source of heat or at room temperature, as this can cause buttercream and icing to melt.
• Once a cake has been cut, store it in an airtight container or wrap it in foil to avoid the sponge from drying out.
• Cakes and cupcakes generally have a shelf life of 24-48 hours when stored correctly in the fridge. After this time, they may have dried out and the texture will be altered.

Cake Dietary and Allergen Information

As someone who makes and sells food products to consumers, you must be able to name all of the ingredients used in everything you bake and have knowledge of which products contain which food allergens. In fact, cake makers have a legal responsibility to ensure all of their baked goods are labelled accurately with which allergens they contain.

To ensure cake allergen information is labelled correctly:

• Each individual cake product should carry a detailed ingredients list and a food allergen label explaining which allergens it contains, if any. There are 14 named allergens that must be declared.
• If your kitchen or bakery handles any allergenic ingredients, then you must declare this. For example ‘All of our cakes are made in a kitchen that handles allergenic ingredients, including nuts, eggs and gluten.’
• If your kitchen handles allergenic ingredients, it’s also a good idea to include a disclaimer stating that you cannot guarantee products are completely allergen-free.
• Another way to do this is to use a ‘may contain’ label to remind customers that allergenic ingredients are used on your premises.
• If you employ other members of staff, then ensure they’re also aware of which cakes contain which allergens so that they can accurately inform customers. Online Food Allergen Awareness Training is a great way to get workers up to speed.
• Dietary information refers to whether your cake products are vegan, vegetarian, dairy free, organic, etc. These labels are voluntary, so you can choose whether to include them or not.

Cake Serving and Cake Cutting Instructions

Cutting and serving a cake is the moment your customers have been waiting for, so it’s important that the cake looks and tastes its best after being transported and stored. All cakes taste best on the day of purchase, so remind your customers to collect their cake as near to their event as possible.

Cake cutting instructions are as follows:

• Take the cake out of the fridge 1-2 hours before cutting to allow it to return to room temperature. This will ensure it tastes its best and has the right, moist texture.
• Before cutting a cake, remove any non-edible decorations, such as candles, sugar paste decorations, plastic figurines, cocktail sticks or cake dowel rods.
• Cut the cake using a large, plain-edged knife. Make sure it’s sharp so it glides through the layers without getting caught.
• If the knife is sticking to the icing, buttercream or ganache, run the knife under hot water and you’ll find it cuts through much more easily.
• Use a cake slice underneath the piece of cut cake to lift the slice neatly off the cake board.
• In general, cake serving sizes are: a 6 inch cake can be cut into 10 slices, an 8 inch cake can be cut into 16 slices and a 10 inch cake can be cut into 24 slices.

Free Cake Care Card Template

Now that you understand all of the information that customers need to know post-purchase, why not include a handy guide with each cake you sell?

Our free cake care card can be downloaded at the link below, printed off (we have provided two cards per sheet) and included alongside each cake you sell. Customers will then have all the cake care instructions they need right away, meaning your cakes will be transported, stored and served as they should be.

For cake makers, home bakers and cupcake businesses, helping your customers to get the most out of their purchase is an important part of the customer satisfaction journey. By including cake care instructions with each cake you sell, customers will have access to all the information they need to ensure their cake is transported, stored and served safely, ensuring they get the most out of their cake and it continues to look and taste its best right up to the special event.

Further Resources:

• Food Hygiene Training
• Cake Decorations: Which Flowers are Edible?
• How to Start a Cupcake Business

The post Cake Care Instructions: Free Template appeared first on The Hub | High Speed Training.

Christmas in the U.K. generates staggering amounts of waste with approximately 270,000 tonnes of food being thrown away each year despite being totally edible. But it’s not just the sprouts that are ending up in landfills. Approximately 108 million rolls of wrapping paper are binned each Christmas; that’s around 227,000 miles of paper, almost enough for a quick trip to the moon! 

It’s not all doom and gloom though! By making a few small changes, it’s perfectly possible to enjoy the festive fun whilst making greener choices and reducing your waste. In this article we will provide some tips on how you can reduce waste and have a more sustainable Christmas.

Reducing Food Waste at Christmas

According to climate campaign group WRAP, enough potatoes are thrown away each year to make roasties for Christmas Day for the whole country for 48 years. That’s more than just a few bags of Aunt Bessie’s! It is estimated that we generate around 30% more waste at Christmas than we do the rest of the year. This includes two million turkeys, 74 million mince pies and 17 million Brussels sprouts that end up in the bin every year. 

Not only is this waste a huge problem for landfill sites and our wallets, the production and packing of these items produces vast amounts of carbon emissions and greenhouse gases, as well as creating tonnes of packaging rubbish which also ends up in landfills. This time of year is riddled with sales promotions intended to encourage you to purchase every Christmas treat you could possibly imagine. This often leads to overspending and many people admit to buying more than they need at this time of year, for fear of running out. However, this inevitably leads to an increase in food waste as we buy more food than we could possibly eat and end up stuck with leftovers we don’t know what to do with.  

5 Ways to Reduce Food Waste at Christmas

1. Buy with your eyes, not your stomach. Only buy what you need and will actually eat. Brussel sprouts might be synonymous with the season but if no one in your household actually likes them, it doesn’t matter how delicious Jamie Oliver says he can make them, they’ll go to waste. One in seven consumers admit to buying more food than they need so just like Santa, make a list and check it twice! Writing a list when food shopping can help prevent impulse buying those little bits that you don’t need and won’t use. 

2. Make your freezer your friend. Portion out leftovers and pop them in the freezer for easy, low stress ‘twixmas’ meals. You can also make and freeze sides and sauces ahead of time to avoid last minute panic buying the week of Christmas. Remember, before you make your freezer your friend you need to make sure you have enough space. Take the time to reorganise your freezer so that you have ample space for leftovers if necessary. 

3. Sharing is caring. Whether you are hosting for the first time, or heading back home, Christmas dinner is often a time when family and friends come together for a hearty meal. Consider dividing responsibility for the meal and have each person contribute a dish. Not only will this alleviate pressure for the host, it will prevent one person from over estimating and buying too much food. 

4. Shop local, shop loose. Food waste isn’t just about the food itself; packaging is also a major culprit. When food shopping, aim to buy produce from local suppliers as they tend to use less packaging than supermarkets and the food will not have travelled as far, reducing its carbon impact. Plastic packaging accounts for nearly 70% of the plastic waste generated in the U.K. so where possible buy your fruit and vegetables loose. 
   
5. Dish it out yourself. The sight of a Christmas plate piled high with all the trimmings might be just the thing to get your mouth watering, but that might not be the case for everyone. Encourage guests to serve themselves, where appropriate, to avoid giving people more food than they can stomach. This also ensures that any leftover food is more likely to be in an edible and easily freezable condition.

Reducing Paper Waste at Christmas

Though we might all be guilty of immediately tearing them open in a frantic rush to see what we got, nicely wrapped gifts adorned with ribbons and bows are a notable part of the ceremony of gift giving. However, the glitter and plastic used to make our presents presentable are the very things that render most wrapping paper unrecyclable. The average U.K. household uses four rolls of wrapping paper to wrap their presents and it’s estimated that around 50,000 trees are chopped down each year to meet these demands. And it’s not just the wrapping paper! Around 8 billion Christmas cards are sent each year with an eye watering 30,000 tonnes worth of them being thrown away; that equates to around £2.8 million worth of rubbish.

5 Ways to Reduce Paper Waste at Christmas

1. Use recycled and/or recyclable paper. Those presents bejeweled with glitter snowflakes might look wonderful under your tree, but they are a lot less appealing in a landfill, so instead opt for recycled or recyclable wrapping paper. Lean into the nostalgic feeling of the period with brown wrapping paper or get creative and wrap your presents in old newspapers or magazines. It’s worth noting that the term ‘biodegradable’ is often misused and applied to a broad range of different materials as technically most things will biodegrade eventually. However, without a specified environment or time frame, the term is vague and doesn’t address the fact that some products are still harmful to the environment after they biodegrade, such as plastics that become microplastics and impact ecosystems. Be mindful when choosing wrapping paper that claims to be biodegradable as it might unfortunately be an attempt at greenwashing. When it comes to recycling your paper, a simple way to check if it can be recycled is the scrunch test; scrunch the paper in your hands, if it stays in a ball it can go in your recycling bin, if not it needs to go in the rubbish bin.

2. Try something new. Wrapping paper isn’t the only way to sprinkle some seasonal joy onto your presents. Furoshiki are Japanese wrapping cloths traditionally used to wrap and transport gifts. This is something that you can easily replicate with some spare material or that old (clean) pillow case you’ve always loved the pattern of. Gift bags are also a great way to ‘wrap up’ a present and they are much easier to reuse time and time again.

3. Upcycle. Before you go to throw away yet another Christmas card from yet another distant acquaintance, stop and upcycle it instead. Get crafty and turn your Christmas cards into gift tags or part of your home decorations. 

4. Send e-cards instead of paper ones. If you still want to send cards, opt for e-cards instead. E-cards generally have a lower environmental impact as their production requires less energy, they don’t need to be physically transported and no trees are cut down to produce them. That being said, email of any kind does produce carbon emissions so be mindful of the size of the e-card you send as those with large images, animations or videos require more power to send them.

5. Send it again! A great way to highlight the sentiment of the season is to send the same card. Start a new tradition and send a card that the recipient will send back to you the next year with a new additional message. Keep doing this till there is no space left in the card and you will be left with a wonderful reminder of Christmases gone by with those near and dear to you.

5 Ways to Have a Sustainable Christmas

By making small changes to your festive habits you can reduce waste and have a more sustainable Christmas. These changes don’t need to be big nor do they need to be expensive; they simply require a little bit more time and input. Instead of viewing these changes as an inconvenient chore, turn them into a part of your seasonal celebrations. Invite friends and family round to make decorations together, set up a group chat where people can share unused items for regifting, involve everyone in your efforts to have a more sustainable season.

Here are 5 ways you can have a more sustainable Christmas:

1. Keep it real. Real Christmas trees are generally better for the planet and have a much lower carbon footprint than artificial ones. That being said, Forestry England estimates that around 8 millions trees end up in landfills each year with an eyewatering cost to the taxpayer of around £22 million. Real trees will biodegrade naturally and there are lots of different ways to recycle your tree once it has come to the end of its life. Many councils have recycling services for trees so look to see what options your local authority offers.  Alternatively, you could consider renting a tree that can be returned after the festive season or buying a potted one that can be used again and again and replanted in your garden. If you decide to get a real tree, read our article on Christmas Tree Safety for tips on how to ensure your sustainable choice stays the safe choice this Christmas.  

2. Do it yourself. Handmade, natural decorations can look just as good as shop bought ones and making them can be a great activity that involves the whole family. See what you have in your garden already and use materials such as fresh holly, pinecones and mistletoe to bring some festive cheer into your home. Dried orange slices are also easy to make and wonderfully versatile decorations that you can use for presents and garlands alike. The bonus of handmade and natural decorations is that when you are done with them, they can go back into the garden or be composted or recycled. 

3. Less is more. A survey by Founder found that approximately 31 million people have been given at least one Christmas gift that they didn’t like. The total estimated spend on these unwanted gifts works out as a staggering £1.27 billion. Instead of heading straight for the high street and buying 13 different body wash gift sets, think about if you have items that you don’t want that you could regift to someone else. This is also the perfect time to check out your local charity shops. Many people have big clear outs at this time of year and you can easily find items that are looking for a new home. Remember, gifts don’t have to be physical items; give the gift of time spent doing activities and making magical memories with vouchers for different experiences. 

4. Ditch the Christmas cracker. A study of 1100 U.K. households by Business Waste, found that 99% of individuals almost immediately throw their Christmas cracker gift away. Though a welcome sight at the Christmas table, it’s estimated that around 40 million crackers are thrown away across the country on Christmas day alone. Christmas crackers often include single-use plastic items that are immediately thrown away resulting in massive amounts of waste. Since 2020, John Lewis and Waitrose have stopped selling Christmas crackers containing plastic toys and puzzles. Follow their lead and opt for sustainable or reusable crackers, make your own or scrap them all together and get everyone to share their ‘best’ Christmas joke instead! 

5. Make and bake. Don’t underestimate the significance and sentimental value of a handmade gift. Homemade gifts are unique and personal and the care you put into making them reflects the love you have for the recipient. Dust off an old hobby and knit a scarf or bake a cake to be served with delicious homemade jams and preserves. 

By making sustainable choices and reducing our environmental impact, we can ensure that Christmas stays the most wonderful time of the year rather than the most wasteful time of the year. Small tweaks can make a world of difference, saving both the planet and your pocket and bringing the spirit of sustainability to your festivities.

Further Resources:

• Planning a Christmas Dinner: Free Checklist
• How to Manage Your Mental Health at Christmas
• Environmental Awareness Training Online Course

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