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.
“The food production chain”. Contamination can occur at any point along this chain during production, processing, distribution and preparation.
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 [...]
Access to safe drinking water is a basic human right and vital to human health. The South African National Standard (SANS) 241 Drinking Water Specification states the minimum requirements for potable water to be considered safe for human consumption.