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.
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 we have to penalise the issues due to the risk they pose to food safety.
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.
In the new R638 Regulation, the requirement for temperature gauges for fridges and freezers as well as any units used to display foods (hot or cold) and automatic ware-washing machines now has an exception.
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.
A relatively new document which has been incorporated into the FCS Hygiene Report, is the thermometer verification record. This document has been introduced, in order to assist the kitchen with ensuring that the handheld digital probe thermometer is able to accurately record temperatures within both the hot and cold temperature ranges, so that the temperature records are shown to be as accurate as possible.
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.
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.