Increased volumes of foods, means you'll need somewhere to store these foods. With limited space in the fridges and freezers, the risk of cross-contamination increases.
According to Centre for Disease Control data, some 2.4 billion people, one third of the sick as a result of improperly washing their hands. This is especially crucial in the food and beverage, and healthcare industries.
Some people have raised food safety concerns on eating insects. There is however, no known cases of transmission of diseases or parasites to humans from the consumption of insects.
Over the years, TV cooking shows have become ever more popular worldwide. Reaching audiences into the millions, there is often little to no highlighting of the most basic and simple rules for food safety in the kitchen.
This article shows that there is still a need for improved food safety in our retail stores. With 1 Environmental Health official allocated for every 30 000 people. (World average is 1 for 10 000 people). There is still the need for self regulation and support for 3rd party audits.
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.
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.