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.
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.
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.
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.