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Stay Healthy – Practice Food Safety

The Healthy EmployeeFamily health Stay Healthy – Practice Food Safety

Stay Healthy – Practice Food Safety

With supermarkets struggling to maintain stocked shelves, it is inevitable that we will begin to freeze more of our food and stock up on cupboard essentials. But with added frozen goods and bulk cooking, it is paramount that we follow health and safety food guidelines to ensure we stay as fit and well as we can through this difficult time.

Following safety guidelines when handling, preparing, cooking and storing food is vital to prevent foodborne illness. Harmful bacteria is often invisible and we should therefore implement safety measures to prevent illness.



  • Ensure there is no damage to packaging before buying
  • Do not buy food that is past the ‘sell by’ or ‘use by’ date
  • Place appropriate items in the fridge and freezer immediately on your return



  • Refrigerate perishable food within 2 hours – 1 hour when the temperature is above 32.2C
  • Regularly check the temperature of your fridge (4.4C or below) and freezer (-17.7C or below)
  • Meat and poultry should be wrapped securely before placing in the bottom shelf of the fridge
  • Canned food is safe indefinitely assuming it has not been exposed to freezing or hot temperatures – discard cans if they are dented, rusted or swollen




  • Use different chopping boards and knives for raw meat and cooked foods
  • Wash your hands between handling raw and cooked food – for 20 seconds with soap and water
  • Wash your hands prior to food preparation – for 20 seconds with soap and water
  • Wash surfaces often
  • Do not cross-contaminate food
  • Marinate meat, fish and poultry in a covered dish in the refrigerator
  • Ensure juices of raw meat, poultry and fish is kept away from all other food and the clearing and cleaning of all boards and utensils is complete before preparing further food



  • Use your refrigerator for safe and slow thawing, ensuring juices do not drip or come into contact with other food – ensure food is thoroughly defrosted before cooking
  • For faster thawing, place food in a leak-proof plastic bag and submerge in cold tap water. Change the cold water every 30 minutes and cook immediately once fully thawed



  • Internal temperatures can be measured using a food thermometer
  • Ensure all beef, pork, lamb and game meat are cooked to a minimum internal temperature of 62.8C
  • Cook all ground beef, pork, lamb and game meat to an internal temperature of 71.1C
  • Cook all poultry to an internal temperature of 73.9C



  • Hot food should be held at 60C or warmer
  • Cold food should be held at 4.4C or colder
  • Perishable food should not be left in room temperature for more than 2 hours



  • Discard any perishable food that had been left in room temperature for more than 2 hours
  • Place leftover food in a shallow covered container and put in the fridge or freezer for rapid cooling or freezing
  • Use cooked leftovers within 4 days of cooking
  • Reheat all leftovers to 73.9C
The Healthy Employee
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