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 is required, removed from their packaging (this is often in the form of cardboard boxes).
Since food poisoning complaints are a reality, there are thus a few procedures that need to be followed in order to ensure that you are able to prove due diligence, over and above the hygiene audit.
Legionnaires Disease : Legionella Bacteria Legionella (legionnaires disease causing bacteria) are a species of bacteria that grow and [...]
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.
As a general rule, the kitchen should always address food poisoning complaints in this way. All food eaten on the day of the complaint should be tested for any pathogens, so that feedback can be given to the client.