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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Legionnaires Disease : The Beginners Guide To Understanding Legionella

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 the Legionella to increase in […]

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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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Food Consulting Services : Wooden equipment in the kitchen

Why do we discourage the use of wooden equipment in the kitchen?Wooden spoons have been used as far back as the Palaeolithic Era, the earliest known versions simple pieces of wood used to scoop foods just not liquid enough to drink. They have even been found in Egyptian tombs!With wooden utensils long and varied history […]

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Food Consulting Services : Corrective Action Report

Corrective Action Report (follow up announcement)We have now included (January 2017) the Corrective Action Report (C.A.R) into the audit requirements, under the Documentation section, and our team of auditors will be assessing whether the C.A.R has been actioned.Below is a reminder from our previous newsletters:The spreadsheet C.A.R. (included with all reports sent to you) is […]

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Walkthrough Visual Scoresheet 3rd Edition

This is the third edition of Food Consulting Services’ Walkthrough Visual Scoresheet. To further improve its usefulness, the Walkthrough Visual Index is further sub-divided into four sub-indices as below: Visual Cleanliness:As the title states; this section is concerned with the cleanliness of the kitchen. High risk items, such as food contact equipment (can opener blades, […]

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The Importance of SANS 241

A common question around water safety and the water regulations is: what is the South African National Standard of drinking water and why is it important? We often hear about the South African National Standard (SANS), but are often not exactly sure what it means. In order to understand SANS, we need to understand where […]

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What are Surface Swabs?

Surface Swabs The name ‘surface swab’ is slightly misleading to the layman because these are taken, not only from surfaces like food processing tables, but also crockery, cutlery, glassware, pots and pans, nylon cutting boards, utensils and high risk equipment, like blenders. Surface swabs are tested for the most basic and widespread microbiological test, the […]

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Hand Washing Techniques

Personal Hygiene & Hand Washing Techniques Hand washing & personal hygiene is an integral part of preparing and serving safe food. Neatness, cleanliness and maintaining hygiene is expected in every food and hospitality establishment. Employers and staff have a legal and moral obligation to protect their clients from becoming ill, following the consumption of their products. […]

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Food Consulting Services : Legionella

Legionnaires disease (caused by Legionella bacteria) Legionnaires disease is a form of pneumonia caused by Legionella bacteria, which kills about 13% of those infected. The disease is caught by breathing in aerosols (which are formed from fine water droplets) containing the Legionella bacteria. For information on how Food Consulting Services can help reduce the risk […]

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