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Staff training in the area of food safety

HACCP, Hygiene, News, Personnel hygiene
How to develop, implement and document an effective training program Food safety is a top priority for any foodservice operation. Every restaurant owner wants the food they serve to be safe for consumption, for the protection of guests and consumers, and because your restaurant’s reputation is at stake. One of the most important requirements to…

Common Mistakes in Handling Food

HACCP, Hygiene, News, Personnel hygiene
Poor operational hygiene, errors in food handling and deficiencies in hygiene management are still one of the main reasons for complaints by the official food inspection. Unfortunately, this has hardly changed over several years (see article “Lack of Hygiene – Main Reason for Objections“). Poor hygiene affects the quality of food and this can lead…

Poor hygiene – the main reason for complaints

Hygiene, News, Personnel hygiene, Product hygiene
Poor production hygiene and deficiencies in hygiene management are still the main reason for complaints by official food inspection authorities. These operational problems often lead to the deterioration of the microbiological quality of the food. The number of cases of pathogenic germs in food is increasing, including food spoilage and serious shortcomings in food safety.…

Induction and training of new personnel

Hygiene, News, Personnel hygiene
New staff must be trained and introduced to their workplaces in a timely manner before they begin working in kitchen areas. At first, it does not matter whether the staff will be working in the company long-term or short-term. Permanent employees must be trained and briefed before starting work in the company, just like seasonal…