Testing for Staphylococcus aureus

Staphylococcus aureus is a bacteria that produces a heat-stable toxin that is therefore resistant to cooking and can persist and cause food poisoning after despite normal cooking procedures. This species of bacteria occurs naturally on the skin and nasal passages of about 15% of the world’s population, but can also be picked up from cross-contamination […]

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Should You Sanitise Fruits Vegetables Before Using In The Kitchen?

Raw vegetables carry a high-risk in a food production kitchen, and thus should be treated in a manner that recognises these risks. The best method in addressing the prevention of concerns, is to start from the process of delivery. Upon delivery, one should ensure that all raw fruits and vegetables are of the quality that […]

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How To Deal With Food Poisoning Complaints : An FCS Guide On What To Do

In any instance prevention is better than cure, which is why FCS offers the Hygiene Survey (audit) as a pro-active measure to prevent such complaints from occurring. The complainant is likely to lodge a complaint with the Consumer Goods and Services Ombud, which also involves the process of reporting the complaint to the local Environmental […]

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