Festive Safety Tips

Festive Safety Tips from Comark Instruments

Ho Ho Ho….It’s that time of year when everybody is getting into the festive and holiday Christmas spirit. Gathering with family & friends, exchanging gifts and enjoying the feast.  Food poisoning isn’t on anyone’s Christmas list, so make sure you only give people what they want this year – i.e. not food-poisoning! We’ve done all the hard work for you and put together some canny little Festive Safety Tips for you to follow   Keep things clean: Wash hands before and after handling any food. Wet or damp hands can spread bugs between food and surfaces! Wash all surfaces (cutting boards, dishes, utensils and countertops) before and after preparing each food item. Wash dishcloths and tea towels regularly, and let them dry before you use them again. Dirty, damp cloths are the perfect place for germs to spread. Don’t wash raw … Read more

Thanksgiving, Food Safety

Celebrate Thanksgiving with Comark’s Food Safety Tips!

The main event at Thanksgiving is serving a perfectly juicy and succulent roast turkey to the ones you love. The last thing you want to do is serve an overcooked (or even worse, undercooked) bird. Celebrate Thanksgiving with Comark’s Food Safety Tips!   This year Thanksgiving falls on Thursday, Nov 23, (the fourth Thursday in November) – the day before Black Friday.  Thanksgiving traditionally kicks off the ‘holiday season’ with many people in the United States celebrating Thanksgiving more than they do Christmas!   Turkey Cooking Tips   Preheat the oven to 325°F. In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminum foil. Remove foil during last hour of cook time. If using a frozen bird, ensure it is fully defrosted before roasting. Juices will run clear when the turkey is done. Look at the juices … Read more

is your fridge cold enough

Is Your Fridge Cold Enough?

Certain foods require chilled storage conditions to maintain quality and prevent the growth of micro-organisms. Correct storage of food at the right temperature reduces the risk of food poisoning.  Is your fridge cold enough at the correct temperature? Temperature control is important because harmful bacteria are a hazard present in many foods. Given the right conditions, food poisoning bugs such as listeria can multiply quickly. Did you know that at ideal temperatures some food poisoning bugs can multiply every 10 minutes? The Food Standards Agency states that growth models have shown listeria grows nearly twice as fast at 8°C as it does at 5°C, hence the recommended 5ºC, which helps keep us safe from listeria. As bacteria are invisible to the naked eye and cannot be physically removed from food, all we can do is control their numbers. Temperature can … Read more

english wine week

What is the mystery behind the perfect glass of wine?

English Wine Week Achieving perfection from your glass of wine can be a complex task.  At Comark we in temperature and humidity and we thought we would lend a helping hand and guide you to the perfect glass of wine after all it is English Wine Week! Storing of wine Historically, the storage of wine was handled by wine merchants.  However, since the 1950’s it has become more common for consumers to increasingly store their own wine. There are 3 factors that have the most direct impact on a wine’s condition, they are light, humidity and temperature.   Storing wine is easy but many make the mistake of storing white wine, red wine and Champagne in the same place and therefore at the same temperature. Wines are most often damaged by extreme fluctuations in temperature or movement. The correct temperature ensures the wine’s … Read more


BBQ Week – Keep safe!

Keep safe this BBQ Week! It’s BBQ Week! With summer just around the corner, you may well be thinking about spending sunny evenings with friends and family, enjoying a lovely BBQ. Everyone wants to give their friends and family some fun and a tasty evening NOT a few days of diarrhea or sickness resulting from food poisoning.   So to help create a memorable occasion for all the right reasons we have some easy steps you can follow: Pre-Cook your meat in the oven and then finish off on your barbecue for flavour If you are choosing to ONLY cook on the barbecue, the two main risk factors are: Undercooked meal Spreading germs from raw meat on to food that is ready to eat When cooking most meats (chicken, turkey, pork, burger or sausages) The coals are glowing red with a powdery grey … Read more

National Vegetarian Week

National Vegetarian Week

It’s National Vegetarian Week and so we thought we would ask this question: “Can reheating rice cause food poisoning?” The simple answer is YES! However it is not the reheating that causes the problem but the way the rice has been stored before it was reheated. Many outbreaks of food poisoning which emerge from the catering industry are found to be caused by the inadequate cooking of food. In some foods the bacterium that is associated with food poisoning is not eliminated by the cooking process and therefore, if food is held at temperatures ranging from room to very warm temperatures (20⁰C to 63⁰C) for a few hours, the spores of the bacteria germinate and multiply to dangerous levels. The longer cooked rice is left at room temperature the more likely it is that bacteria or toxins could make the rice … Read more

Real Bread Week

Real Bread Week – Get Kneading!!

Whether you bake bread at home or in a commercial environment REAL BREAD WEEK is for you.  It’s the annual celebration aimed at supporting local, independent Real Bread Bakery as well as baking your own at home. So for those of you who may be joining in for the first time or looking to perfect your loaf, here are a few tips to help you on your way: Keep an eye on the temperature of the dough Aim for around 24⁰C/75⁰F Use warm water in the winter and cold water in the summer to get your dough to the right temperature Temperature of the water depends on the temperature of your room and the temperature of the other ingredients Use a thermometer to check your dough temperature Try to keep the dough at a stable temperature throughout the fermenting (proving/proofing) … Read more