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 [...]
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 [...]
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.
Should You Sanitize Fruits Vegetables Before Using In The Kitchen? Raw vegetables carry a high-risk in a food production kitchen, and thus [...]
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 [...]
Legionnaires Disease : Legionella Bacteria Legionella (legionnaires disease causing bacteria) are a species of bacteria that grow and [...]