Extract five invaluable lessons that restaurants can glean from this Emirates incident, shaping the way they cater to the diverse and ever-evolving needs of their patrons.
In the complex and dynamic world of food safety, there are those who simply follow the rules, and then there are the true wizards. Are you one of them? Uncover the nine unmistakable signs that reveal your status as a food safety wizard.
There are too many risks and limitations with paper logs – it’s an old fashioned and inefficient way of performing a monitoring activity. It also impedes business activity in so many ways.
Don’t risk COVID-19 with a sign-in sheet!!! Do you have a pen and paper sign in sheet for customers? If so, you are significantly increasing
Restaurants and cafes are expected to keep a record of who has eaten there, but are sign-in sheets defeating the purpose and making things worse?
In a recent post I discussed a scenario in which poor use of gloves and a cloth could lead to food poisoning. Prior to that I discussed excuses made for bad practices. This footage was the basis of my series of posts.
I was asked how wiping a sandwich bench down with a cloth could give someone food poisoning. Here’s my simple scenario, and it really is just a matter of time.
One common defence for bad food safety is “no-one has ever had food poisoning here”. Case in point was the use of gloves and a cloth. Let’s explore this a bit more and work out how bad you have to be before you do give them food poisoning.
Today I watched some shocking hand hygiene and glove use in a local café. When I discussed it with the business owner, I was amazed at how many of the standard food safety excuses came up. I could almost number them off.
A great Christmas tradition is the roast turkey in the middle of the Christmas banquet.
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food
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