Hospitality & Food Service
The challenges for the hospitality industry are unique and carry much risk
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The future of food, at Africa’s Big 7
Africa’s food industry is set to be disrupted by the 4th Industrial Revolution, forcing more agile approaches and more innovation to future-proof businesses, say experts set to speak at a key upcoming food and beverage event in Johannesburg. Speakers at the...
How to Solve the Biggest Challenges with Your Restaurant
Running a restaurant can be a very demanding endeavour. You will need to keep your menu exciting, stay on top of accounts and be able to hire a good staff.Additionally, owning a restaurant will means that there will be challenges that you need to keep on top of if you are going t
Chef James Gaag - on food safety in the kitchen
We caught up with La Colombe’s Executive Chef, James Gaag, and asked him some pertinent questions about food safety in the restaurant kitchen, and what that looks like.
EU plans specific hygiene rules for insects used in food
The European Commission is planning to introduce hygiene rules for insects for human consumption. Regulation (EC) No 853/2004 sets rules on the hygiene of food of animal origin for businesses. The draft act proposes to add a section on insects...
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 as per the requirements of Regulation 638 must be a priority
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
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