Hospitality & Food Service
The challenges for the hospitality industry are unique and carry much risk
25 Articles Found
Compressed Air Quality Requirements in the Food Industry
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...
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
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.
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...
A guide to health and safety in the hospitality sector
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
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
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