Commercial Kitchen for hire

February 10, 2014 at 1:27 PM

The iCook kitchen is 'A grade' certified, with commercial equipment available including an oven, refrigerators, gas hobs and plenty of bench space.  Ideal for small food businesses needing part-time commercial space, it is available for hire on an hourly basis 24 hours a day, 7 days a week.

For more information check out the iCook Kitchens website

iCook Kitchens

Ph: 09 580 0900

171 Main Highway, Ellerslie, Auckland

PO Box 11626, Ellerslie, Auckland 1542

Category: News



Food Recall ProceduresLaboratory training coursesHemp seed food labellingHepatitis AHACCP podcastNovel food processing technologiesHemp seed can be sold as foodAcidificationImported forzen berriesKombucha food safetyfood safety updatesFood labelling for selling to manufacturersMisrepresentationpreservatives in meatFood safety training resourcesHPP for milkforeign object auditsCodex HACCP updatesalcoholic beverages composition requirementsNational Programmesbrix pH and water activityFood allergensMicrobiological reference criteriaRMP template formsNational Programme guidelines2020 General Principles of Food HygieneFood labelling for food service and cateringweights and measureshow to determine shelf life of foodsHome based food businessesgluten freeFood Recallslabel reviewsListeria swabbingHot holding meat and seafoodmodified atmosphere packingsous vide for foodserviceHACCP trainingListeria outbreakfood contact packagingCalculating alcohol in brewed soft drinksirradiated foodFront of pack labellingSignificant amendments to Food Control PlansFood labellingvacuum packingfood defenceListeria Outbreak Rock Melonfish processingFood Safety ToolkitFood Safety data captureEgg labellingFood Standards Code revisionImported foodFood Safety Assessor positionFood Safety Assessment Kombuchafood safety auditorFood premises requirementsFood labelling guidePathogen swabbingFood recall Risk Managementfood standards code indexraw milk safetyStandards for food premisesSafe fish consumptionMeat smokingPet FoodNPDnew rules for allergen labellingPreparing food industry sanitisersWSMP templateNovel foodsWinemakers Food Safety TemplateHACCP updatesfood safety programme templatesFood FraudDrying fruits and vegetables for food safetyEgg shelf lifeintended use codingNew Product DevelopmentHamburger meat cookingHepatitis in frozen berriesNational ProgrammeFood Safety Culture resourcessalami food safety guidelinesFood Notice for Food Control Plans and National Programmes Concentration and DryingCross contamination E coli 0157Household Refrigeratorslisteria online trainingCountry of Origin labellingMicrobiological Limits in Foodcustom Food Control PlanCustomise Your National ProgrammeFood Safety Watchallergen labellingFSSC 22000Summary of Changes to Food Standards CodeFood Allergen PortalFood safety cultureRMP resourcescontract food safety specialistAlcohol labelling guideHigh Pressure ProcessingCovid 19 implications for food manufacturingalcohol warning labelsFood allergensale of raw milkTotal Diet SurveyDehydrating foodsEating safely when pregnantFood Safety postersSalami manufacturefood legislation updatesFood labelingSushi guidelinesTemplate Food Control Planglazed seafood weightsBacterial levels in foodWhich microbiological limits do I useMercury in FishDietary Supplements requirementsCOVID 19food allergen labelling2020 HACCPFood Act 2014Listeria monocytogenes in ready to eat foodFoodRecall templateFood safety and pregnancyx ray detector functionalityFermenting vegetablesWater activity seminarraw milkInternal Audit trainingpart time food safety roleFurther Processing guidelinesStorage of meat and seafoodFood Recall guidelinesPrivate LabelCalculate sanitiserHepatitis A in frozen berriesweights and measursDomestic fridgesNational Programme guidanceFree Listeria training modulereview of food traceability practicesStarting a Food businessCoronavirusListeria guidelinesLabelling of irradiated foodcarbon monoxidePregnancy warning labels on alcoholfood safety rolecarbon monoxide in fish processingFood Control Plan evaluationMilk allergen in dark chocolateListeria trainingFood safety governanceSelf supply waterGuidelines for National Programmesrare or lightly cooked meat guidelinesAllergen management and labelling guideFood Act 2014 resourcessulphites in meatJob VacancyFood Act 2014 exemptionsAlcohol in kombuchaFood business registrationFood safety trendsshelfe life guidelinessous videAcidifying FoodTemplate FCPE coli 0157 FCP evaluationTop 5 Food Safety TopicsCoronavirus and food safetyListeria monocytogenes in ready to eat foodspre-op inspectionsCountry of Origin labelling for foodCommercial sterilisationHPPshelf life determinationHeat treatments for meat and seafoodcrisis management guidelinesMaking food for animalsImported Food Risk AdviceAllergen managementListeria samplingfood traceabilityHurdle Technologyhydrogen cyanide and apricot kernelsUCFM GuidelinesFood processing criteriaLupinStandard 1.6.1 Listeria testingCooking meat and seafoodmetal detector functionalityfood packagingIntentional SubstitutionEnvironmental swabbingFood Fraud ToolkitFood safety and Covid 19food industry crisis managementpreserving food with acidsfood importer registrationImported FoodsFeeding food waste to pigsFood Safety training coursesfood associations with pathogensFood fermentationOffice administrator positionUnexpected allergens in foodFood Protection ForumImported Food made with fortified ingredientsImporting food New ZealandFood safety and CoronavirusListeria testing of ready to eat foodsapricot kernels and food safetyfresh produce sanitationNutrition Panel CalculatorFood Regulations 2015FSANZ Food Allergen PortalHealth Star RatingAllergens in foodFood Recall StatisticsAssured Food Safety new websitewhat pathogens to test food forFood labelling for retailPregnancy warning labelsfood preservationfood and botulism riskFood Safety Buddy magazineFood Standards Code food weights and measuresMy Food Plancontrol of Hepatits A in berries