Hospitality & Food Service

The challenges for the hospitality industry are unique and carry much risk

29 Articles Found

WEBINAR: Chef Support

By Unilever Food Solutions on 23 November 2020

Many aspects of our foodservice industry have been turned upside down. This webinar will help support those in hospitality with their mental health and wellbeing as we move through this time together.

New Normal: Diner Expectations & Trends

By Unilever Food Solutions on 23 November 2020

It is no secret that the professional foodservice industry has heavily been impacted by COVID-19. The ban on food delivery lifted in some markets, whereas others are reopening restaurants...

WEBINAR | CRC - Making parts washing in the food industry safer for employees and the environment

By Louis Munnick of CRC Industries (Pty) Ltd on 30 October 2020

Making parts washing in the food industry safer for employees, safer for the environment and a sustainable business investment.Make sure you register to see for yourself how this product works and have all your questions answered in this interactive Talk Shop moderated by Linda J

Welcome back to sit down restaurants

By Linda Jackson on 29 June 2020

In a press briefing on Friday evening (26 June), Kubayi-Ngubane said that government has developed clear rules for both delivery and sit-down restaurants.It should be noted that a full directive – containing all of the required rules – will be gazetted on Monday (29 June)...

Eat it Safe - Food Safety in the Restaurant Industry

By Food Focus on 02 June 2020

World Food Safety Day will be celebrated on 7 June. As part of the week-long programme, we will be looking at the responsibility that restaurants have when it comes to food safety.

COVID-19 national lockdown notice to the restaurant industry

By Food Focus on 25 March 2020

ALL restaurants, cafes, bars, coffee shops will be required to comply with the nation-wide lockdown for 21 days. ALL food delivery services will also need to be suspended for 21 days with effect from midnight Thursday, 26 March 2020 until midnight Thursday, 16 April 2020.

Compressed Air Quality Requirements in the Food Industry

By on 15 July 2019

Compressed air very often is missed as a potential source of contamination because it is only seen as a utility. To be fully compliant with food legislation, the compressed air system must be included as part of the HACCP analysis...

How to Solve the Biggest Challenges with Your Restaurant

By Bruce Hakutizwi on 27 May 2019

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

By Food Focus on 22 February 2019

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

By Food Safety News on 04 February 2019

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

By Food Focus on 11 January 2019

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?

By Linda Jackson on 10 December 2018

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

By Linda Jackson on 04 December 2018

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

By Ulli Gerntholtz of NSF on 19 November 2018

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

By Testo South Africa SANAS Calibration Lab JHB on 09 November 2018

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

By Food Quality & Safety on 03 July 2018

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

By Food Quality & Safety on 03 July 2018

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

Sushi Safety

By Linda Jackson on 16 April 2018

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

By Linda Jackson on 11 October 2017

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

By Linda Jackson on 15 August 2017

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

By Testo South Africa SANAS Calibration Lab JHB on 05 June 2017

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

Your lunch outing shouldn't be a game of Russian roulette

By Linda Jackson on 07 April 2017

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

By Food Quality & Safety on 24 January 2017

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

By Food Quality & Safety on 17 January 2017

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

By Food Safety Magazine on 08 December 2016

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

By Food Quality & Safety on 07 December 2016

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...

A guide to health and safety in the hospitality sector

By Linda Jackson on 30 October 2016

You run a 5-star kitchen and churn out the best gourmet dishes. Your kitchen is probably tiny and comes equipped with hot tempered executive chefs armed with sharp knives. Health and safety in this environment – a piece of cake! Check out the Department of Labour's views on this.

Your staff are sick - what symptoms should food establishments be most concerned about

By Yvette Montalbano on 18 October 2016

Working in a food establishment means direct contact with food. This brings about a number of risks which need to be managed to prevent cross-contamination of food which could make customers ill. Here are some of the questions which food establishments need to be asking...

Avoiding Physical Contamination

By Food Quality & Safety on 18 September 2016

If you ask family and friends about strange objects found in food, I’m sure you would hear many horror stories. We have seen newspaper articles in the past of glass, nuts and bolts, soft and hard plastic and more recently posts on social media. This article reminds us of the ofte