Hospitality & Food Service
The challenges for the hospitality industry are unique and carry much risk
13 Articles Found
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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.
Cross-Contamination Conundrum - Part 2
We often don’t stop to think that the meal we’re eating may be our last due but foodborne illness is a real risk. In part 2 of this article we are given practical tips for how to combat the problem of cross contamination in a food service or restaurant facility.
Study Measures How Much Restaurant Management Knows About Food Allergens
The Journal of Foodservice Business Research published a study indicating that restaurant managerial staffers have a lot to learn when it comes to food allergies -even those who have gone through training. How would you compare?
Cross-Contamination Conundrum - Part 1
In today’s fast-paced world, we often don’t stop to think that the meal we’re eating may be our last. It’s not a pleasant thought and it is easier to dismiss the notion as something that happens to other people in a far-off place. However, each year it is a reality for...
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