Hospitality & Food Service
The challenges for the hospitality industry are unique and carry much risk
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How to keep rats out of your salad bar
Recent media coverage has highlighted the issue of rats in food outlets – much to the horror of consumers. But rats are not the only pests to be concerned about, there's also birds, flies, cockroaches and many more.
Food safety for your employees – is your canteen R638 ready?
Whether you are a food manufacturing organisation or any other company for that matter, ensuring your canteens are at the correct hygiene level must be a priority to protect the health of your own employees
Controlling Salmonella in your restaurant
Recent weeks have seen an outbreak of Salmonella in Kwazulu Natal. It is more common in the summer as the warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow.
Understanding chemical hazards in lubricants and other non-food compounds – Part 1
It is compulsory for producers of ready-to-eat processed meat & chicken products to implement a certified HACCP system, thanks to the amendment to the HACCP regulation (R607)
Make sure your food is always fresh
30% of all food produced worldwide occuring along the value-added chain “from farm to fork” is wasted every year. This corresponds to a staggering 1.3 billion tonnes. When it comes to fruit and vegetables, the loss rate is particularly high, amounting to almost 50%. It is critica
Food Safety Groups Urge FDA to Designate Leafy Greens as High-Risk
Over 58 percent of Listeria, 51 percent of E. coli O157, 46 percent of Salmonella, and 33 percent of Campylobacter foodborne cases are associated with produce, according to a recent Interagency Food Safety Analytics Collaboration report, but such crops are not considered a high-r
Study: Fruit Flies Can Spread Foodborne Pathogens
New research published in the Journal of Food Protection shows that fruit flies are capable of spreading illness—inducing bacterial pathogens to both food and food preparation surfaces. Prior to the study, fruit flies were simply viewed as a nuisance at food-handling establishmen
So, love me or hate me, but I do like sushi. I do realise that this is a potentially hazardous food so what does a food safety person look for during sushi preparation?
People, planet, profit, plate – your restaurant sustainability checklist
Almost everywhere we go, we hear the same message: small changes and efforts can make a big difference! Here are 15 to inspire you in your restaurant!
People, planet, plate
Today’s restaurant owners have much more on their plates than preparing and serving tasty food. Social responsibility to do the right thing for employees, the community and the natural environment is an important aspect of your business.
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