Retail & QSR
If you are in retail or quick service restaurants, you have different needs - let us provide you with the information you need
11 Articles Found
Choosing the right temperature measurement equipment for your retail store
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
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
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. (Upd
Piping hot & icy cold – keeping food fresh and safe in your retail space
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
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
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
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
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
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
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
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.