Cooling back after preparing is key

While the majority of UK restaurants score well on hygiene checks, we still hear news about bad hygiene situations on a regular basis. Recently, you have probably read about the bacteria associated with a large coffeehouse chain. We cannot emphasize enough how important hygiene is for a catering business. Failure to comply with the hygiene rules can result in a fine or increased supervision. One of the most important processes in a professional kitchen is cooling back prepared dishes.

Rice is risky

Due to the high moisture content in rice, restaurants that serve Asian food are at higher risk of unsafe situations. Many of these restaurants prepare rice once or twice a week in large amounts. To prevent microbiological growth, a dish must be cooled down to 7 degrees Celsius after cooking. If this does not happen and the rice is insufficiently heated before serving, harmful bacteria remain present. The high moisture content in rice makes this process extra critical.

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The LABELLORD system

LABELLORD labels are easy to remove with two solutions; wash off and water soluble. Both are hygienic, prevent damage and save on labour!


Aqualabel™ with water-soluble adhesive

  • Releases in water
    (removes faster with the addition of alkaline cleaners)
  • Easy to remove
  • Microwave-proof
  • Colour / date coding


Flushlabel™ dissolves completely in water

  • Dissolves in cold water, within 60 seconds
  • Prevents cross contamination

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