NICK Nairn’s Cook School in Aberdeen has been ordered to improve aspects of its hygiene control over "contamination" concerns. 
Environmental health officers raised cross-contamination concerns at the school after discovering gluten-free bread stored below raw meat in a kitchen freezer at the cook school and that cooking stations were not cleaned thoroughly enough before serving food.
Inspectors also claimed that school staff who prepared raw foods did not change their aprons before serving dishes.
However, the report also said that inspectors were pleased with the good level of cleanliness throughout the kitchen and were confident that staff had a good understanding of food safety.
The inspection in March 2015 was the first to be carried out at the Cook School since it opened.
The report was obtained through a Freedom of Information request.
An extract of the report said: “Raw foods/unwashed foods must never be stored above ready-to-eat washed foods as this places the ready-to-eat foods at risk of contamination. This was rectified at the time of the visit. You must ensure foods are stored appropriately henceforth.
“Currently, staff wear the same apron for raw preparations and service.
“Raw foods pose a contamination risk to aprons which then poses a contamination risk to ready-to-eat foods prepared thereafter.
“As you have a stock of aprons you must ensure that staff change their aprons after raw preparation.”
The company has confirmed that all of the report’s recommendations were implemented in 48 hours.
In an earlier response, the company said: “We implemented all of the recommendations within 48 hours and then mirrored them at our sister cook school at Port of Menteith.”
Nick Nairn, who is the youngest Scot to win a Michelin star, launched his Cook School in the B-listed St Nicholas Kirk church hall in Back Wynd in May 2012.
Classes at the school cost up to £249.