Hospitality & Food Service
The challenges for the hospitality industry are unique and carry much risk
16 Articles Found
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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.
Spicy hot, icy cold – keeping food fresh and safe in your restaurant space
In the first of our Food safety in the Food service sector articles we discuss the importance of temperature control. Whether it’s a burger by whatever name or gourmet French cuisine a-la-carte, temperature is a common denominator and has a huge impact on food safety
Handwashing - the law according to R962
Today is World Hand Hygiene Day, and although you would think that it's a simple thing, hand hygiene remains a critical issue. Many studies and reports indicate that food handlers play a significant role in the spread of foodborne illnesses, through contamination during handling
Your lunch outing shouldn't be a game of Russian roulette
Someone asked me a question today about what we as consumers can do about protecting ourselves from everyday products that are not packaged or handled properly before they get to the shelf? A though provoking question indeed given the recent press on alleged food safety breaches.
Cross-Contamination Conundrum - Part 3
We often don’t stop to think that the meal we’re eating may be our last - but foodborne illness is a real risk. In the final part of this article we are given a sobering reminder of the dangers of ice.
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