THE MOST IMPORTANT “INGREDIENT” IN A KITCHEN The rules or guidelines of any food safety system are fundamentally drawn [...]
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.
We would like 5 minutes of your time to provide feedback on our services offered. With each email of your hygiene report that you receive, there is a link to the FCS survey that you can click on to complete the form.
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 cold) and automatic ware-washing machines now has an exception.
When it comes to protecting your clients against food-borne illness, one of the most effective tools is food safety in fridges. We often find that simple practices are often neglected in fridges, so we have compiled a list of easy tips and changes you can make to ensure that food safety is commonplace.
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.
The new regulation R638 “Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters” has been published. It replaces R962 of 2012. What are the significant changes? The big difference is the lowering of the display of hot foods temperature from 65 °C to 60 °C.
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.