Food Safety In Fridges

When it comes to protecting your clients against food-borne illness, one of the most effective tools is food safety in fridges. We often find that simple practices are often neglected in fridges, so we have compiled a list of easy tips and changes you can make to ensure that food safety is commonplace. Keep it […]

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Food Safety Checklists And How To Verify A Thermometer

Food Safety Checklists & How to Verify A Thermometer Food Safety Checklists Daily, weekly and monthly checklists are critically important in the food production environment as this is the first line in being able to prove due diligence in the food safety management program. If filled in correctly and kept up-to-date, these checklists are able […]

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The new regulation R638

  The new regulation R638 “Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters” has been published. It replaces R962 of 2012 What are the significant changes? The big difference is the lowering of the display of hot foods temperature from 65 °C to 60 °C. You will also see […]

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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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Legionnaires Disease : The Beginners Guide To Understanding Legionella

Legionnaires Disease : Legionella Bacteria  Legionella (legionnaires disease causing bacteria) are a species of bacteria that grow and live in water. These bacteria live in low numbers in natural water sources. But when they get into man-made water systems they can grow very quickly in high numbers. Each of the below factors create the opportunity for […]

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Management’s Commitment To Improve Food Safety

Improve Food Safety Management’s commitment to improve food safety is not only the core of a successful and effective food safety management system, but it is increasingly becoming an area of assessment for inspectors and third-party auditors due to the critical role food safety leadership plays in protecting public health. Most food safety management systems […]

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How To Take Food Retention Samples

  We at FCS ask our clients to keep food retention samples as an insurance policy, should there be a claim of food poisoning made against your organisation. These samples are tested for a variety of pathogens (disease causing bacteria) in order to ensure that no possible food poisoning causes could have occurred. As a […]

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Fight Listeriosis with Food Safety Culture

  Achieving food safety success in the new environment where consumers, purchase prepared foods on a more frequent basis rather than cooking at home is becoming a more difficult process to achieve. This means going beyond the traditional training, testing, and auditing  approaches to be able to manage the risk of causing food poisoning, such […]

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