Hospitality & Food Service

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

19 Articles Found
Displaying Page 1 - Records 1 to 10

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 must be a priority to protect the health of your own employees

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 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 Linda Jackson 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

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