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8 08, 2018

Kitchens Undergoing Renovations : Tips & Advice

2019-10-10T12:21:20+02:00By |

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.

12 07, 2018

Food Safety Checklists And How To Verify A Thermometer

2020-01-30T13:02:03+02:00By |

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.

19 06, 2018

Should You Sanitise Fruits Vegetables Before Using In The Kitchen?

2019-05-15T08:49:20+02:00By |

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).