A trip to the local take away always means one thing for me, a large dose of the green apple splatters.
Why is this? Surely there are procedures in place, like washing of hands, cleaning of chopping boards between meat and veg and not taking a shit in the food, you know - all the obvious stuff.

So lets say my local take away chefs are washing their hands, are using separate knives and chopping boards and are not, in fact, taking a shit in my food – then why does it always leave me running for the toilet the next morning with an arse like an inferno?

There are commercial catering resources out there which cover food safety training and food packaging, which will help these establishments not send you to the hospital with a severe case of salmonella.

So if you are starting a restaurant, you may want to have a look through Kennedy’s Books and find some information on how you can stop giving me a severe dose the next morning.

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