Scombroid food poisoning, also known simply as scombroid, is a food-borne illness that typically results from eating spoiled fish.
Read MoreMinister 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. […]
Read MoreScombroid 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 […]
Read MoreListeriosis Outbreak in South Africa Officially Over
The Health minister Dr Aaron Motsoaledi announced that the Listeriosis outbreak has drawn to close.
Read MoreDry Storage : Simple Rules For Effective Food Safety
Food Storage Basics 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 […]
Read MoreExtraction Canopy – A Potential Fire Hazard?
Safety In The Kitchen 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 […]
Read MoreHow Important Is Access To Water In The Kitchen?
THE MOST IMPORTANT “INGREDIENT” IN A KITCHEN The rules or guidelines of any food safety system are fundamentally drawn from how micro-organisms (MOs) “behave” and grow. By nature these guidelines become non-negotiable as the MOs in essence set the rules. One of the first steps to controlling MOs is cleanliness. The cleaner a food production […]
Read MoreKitchens Undergoing Renovations : Tips & Advise
New or renovated kitchen design tips For clients opening new units or renovating/rethinking existing units, below are some tips to ensure common “startup” design issues are addressed before facilities go into operation. These are issues commonly found out during the first audits, after the facilities have been signed off and are in full operation, where […]
Read MoreProof Of Food Safety Training
Required 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. The FCS Hygiene Audit requires that proof of food safety training be provided for […]
Read MoreFCS Survey On Client Feedback
We’ve launched our FCS Client Feedback Survey. We would like 5 minutes of your time to provide feedback on our services offered. With each email of your hygiene report that you receive, there is a link to the FCS survey that you can click on to complete the form. The information that you provide in […]
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