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Our Example INFORMATION CENTRE entries are designed to show you the functionality of our INFORMATION CENTRE.

A - Z of all your business relevant information, anything you want your teams to have access to, such as COSHH sheets for your chemicals, fire safety manual, company/staff handbook, new starter training forms, hygiene Certificates etc.

Because your site is cloud based your entire team can be issued a user name and password in order to give them the information and support to do there jobs effectively and they can access it from anywhere providing they have a smart device/ phone or computer.

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On December 13th, 2014, new legislation (the EU Food Information for Consumers Regulation 1169/2011) will be introduced that requires food businesses to provide allergy information on food sold unpackaged in, for example, catering outlets, deli counters, bakeries and sandwich bars.

The MyEChef allergen indicator will help you show where allergens are included in your recipes, but it is important that you know how the law affects your business and we strongly recommend that you visit: - ....

Bay leaves

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Also known as sweet bay or bay laurel, this is the only laurel to be used in cooking. If you have the opportunity to grow this evergreen it gives off a wonderful aroma in the garden as well as adding a rich spicy flavour to stews and other dishes.

Bouquet garni

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A bouquet garni or "broth posy", is a small bundle of three aromatic herbs i.e. bay, parsley and thyme, tied together with butchers' string so that it is easy to remove after cooking.

Chopping boards

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Cross contamination of foods in the kitchen is a risk that cooks have to manage on a daily basis.

The use of colour coded chopping boards for cutting up specific ingredients helps reduce this risk. The following colours as explained in the Chartered Institute of Environmental Health level 2 award in Food Safety are....

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