In part 3 of the article where we dig into the research conducted in the poultry industry by South African Leon Harmse, the conclusions of the review highlighted that management must take responsibility for the hazardous situations and rectify these.
They have the strength of Superman; we can’t run a food operation without them; but they can kill. In this article we talk about the do’s and don’ts for owners, drivers and pedestrians.
We all have kitchens. But would you pass a safety audit? It’s time to consider basic safety requirements and ensure you implement them in your hotel kitchen and your home. This article deals with the basics we should all practice.
So you heard from your friend of a friend that because you are an employer, you need to do medicals on all your staff. And you are thinking that it’s just another scare story. You would be wrong! As an employer, it is your responsibility to reduce risks in the workplace.
Every audit highlights the sensitivity of handling employee health. How to identify symptoms, what to do once you have, how to handle days off in terms of sick leave and where to place employees that may still be infectious are just some of the discussions that are had. And that’
A recent question about the use of latex gloves sent me back to check my facts. In part 1, we go back to the basics to understand why gloves are even considered in the food industry. You need to know this information to be able to make the right call on your risk assessment.