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Retail & QSR

If you are in retail or quick service restaurants, you have different needs - let us provide you with the information you need

Your search returned (12) results.

The 5 Keys To Measurable Food Safety in Restaurants and Retail Grocery Stores

By Testo South Africa SANAS Calibration Lab JHB on 12 July 2022

Being successful in the foodservice industry has long been determined by how well you maintain your sales, labour, food cost, and customer satisfaction. However, the foodservice industry has been slow to adopt technology solutions capable of providing food safety metrics. The tim

Choosing the right temperature measurement equipment for your retail store

By on 08 May 2020

The sad reality is that when it comes to food safety control, many supermarkets still rely on a lot of staff and even more paper to measure the temperature of food, chillers and food displays.

Sustainability and the Straw

By Food Focus on 15 July 2019

Food Focus caught up with KFC this month following the news of their commitment to eliminating plastic straws in their 900 restaurants this month. We wanted to find out more about their sustainability efforts.

Food truck do’s and dont's

By Guest Author on 16 March 2018

In today’s uncertain times, many households are looking for a second income and very often the sale of food items may seem to be an easy way of making extra cash. But before you dive into this project, it is best to do your research and educate yourself on what is required. (Upda

Piping hot & icy cold – keeping food fresh and safe in your retail space

By Testo South Africa SANAS Calibration Lab JHB on 21 November 2017

Being at the end of the food chain, retailers have the final responsibility to ensure perishable products sold to the consumer are safe and meet their quality requirements. The retail sector can undo all the good done in the previous stages of the food chain if they do not ensure

3 tips to ensure clean and sanitary food-contact surfaces

By Guest Author on 08 June 2017

Cleaning and sanitizing food-contact surfaces is one of the most important steps to prevent foodborne illness. Here are a few reminders to protect guests

Blame it on the Burger

By Linda Jackson on 05 April 2017

So, you suspect you ate something that didn’t agree with you after you spent one-on-one time with the white bowl in the early hours of the morning. But can you blame it on the burger? This article gives you the clues in helping you to identify if it was that burger

Know thy enemy microbiological hazards in RTE foods - Part 3

By Guest Author on 14 February 2017

In part 3 of this series, Rika discusses the unique characteristics of RTE products and what makes them such a risk? Also check out 10 tips for starting production of an RTE product and 10 questions to ask your suppliers of RTE products.

Know thy enemy - microbiological hazards in RTE foods - Part 2

By Guest Author on 06 February 2017

In part 2 of this series on Ready to Eat (RTE) foods, Rika discusses how to control the microbiological hazards.

Know thy enemy - microbiological hazards in RTE foods - Part 1

By Guest Author on 03 February 2017

Ready to Eat (RTE) food requires focused control during the production/ processing to maintain the required level of food safety to protect the end consumer. Rika highlights the need for this extreme caution in part 1 of a three part series on ready to eat foods.

A guide to health and safety in the retail sector

By Linda Jackson on 30 October 2016

There is no one size fits all the occupational health and safety management systems. It’s all about the hazards you have to deal with, depending on where you are in the food chain. The Department of Labour have recognised this and have provided useful guides to assist with gettin

The low-down on using latex gloves in food preparation

By Linda Jackson on 17 September 2016

A recent question about the use of latex gloves sent me back to check my facts. In part 1, we go back to the basics to understand why gloves are even considered in the food industry. You need to know this information to be able to make the right call on your risk assessment.