FCS Tips For Preparing For The Festive Season

We are well on our way through the festive season. As we well know, this means greater volumes of food are prepared, served and eaten. With this, there are increased risks to food safety. FCS provides some tips for preparing for the festive season. What are the risks to food safety during this period? Increased […]

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Minister Dies of Legionnaires Disease

It is with sad news that the Environmental Affairs Minister Bomo Edna Edith Molewa from South Africa succumbed to Legionnaires disease on 22 September 2018. This shows that Legionnaires is real and is a dangerous disease. What are Legionella bacteria?   Legionella (legionnaires disease causing bacteria) are a species of bacteria that grow and live in water. […]

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Scombroid Poisoning : A Quick FCS Guide

Scombroid poisoning, also known simply as scombroid, is a food-borne illness that typically results from eating spoiled fish. Symptoms may include flushed skin, headache, itchiness, blurred vision, abdominal cramps, and diarrhoea. Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two days Scombroid poisoning is caused by the […]

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Dry Storage : Simple Rules For Effective Food Safety

Attention to detail is often found lacking in the dry good storage area in kitchens. It has often been thought that as long as the foods are properly labelled, protected from overhead leakages and the area is kept in a “broom clean” condition, that it met with regulations. However, there are a few simple rules […]

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Extraction Canopy – A Potential Fire Hazard?

Cleaning of the extraction canopy is essential on both hygiene and fire safety grounds. Although a greasy extraction canopy may not increase the risk of food poisoning, the greasy deposits and build-up inside an extraction canopy is a great breeding ground for all types of bacteria. The contaminated grease may drip from the canopy, and […]

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Proof Of Food Safety Training

R638 Regulations require that each person involved in the handling of foods, must be trained in how to do so in a food safe manner. This means that each person must receive training on food safety.

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