potential storage, handling and fire safety issuesHere’s another real world hazard spotting exercise. The staff in this busy café were unaware of the potential hazards on show!

For assistance with fire safety issues and correct manual handling and storage within your operation, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

 

  • Fire extinguisher holding a door open; it should be wall-mounted or in a plastic container
  • Drinks (classed as a food) are on the floor posing a contamination hazard
  • Items stored on the floor pose a manual handling hazard to the staff member who has to lift them
  • The door is not in good condition and should be redecorated or, at the very least, kept clean!

Did you spot them all?

Norovirus is a stomach bug that can cause moderate to intense nausea, vomiting and diarrhoea. You might also get a headache, high temperature and feel generally achy. Symptoms usually come on quickly and can be quite unpleasant…

“You can get it through having close contact with someone with norovirus, touching surfaces or objects that have the virus on them, then touching your mouth, and eating food that’s been prepared or handled by someone with norovirus.”

Researchers believe norovirus can survive on surfaces, such as kitchen tops and door handles, for up to two weeks.

To ensure Norovirus does not take hold at your location, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

Alcohol can negatively affect us in a number of ways, including over-indulgence, reactions to sulphites or histamines contained in your drink, increasing the likelihood of reactions caused by existing allergies, and triggering the symptoms of asthma…

For support with allergen management within your business, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

probe thermometer in working kitchen
A recent real world example of a food handler in a takeaway restaurant kitchen. There are at least 3 potential hazards on show here (see the end of this article)!

For support in implementing the use of probe thermometers correctly, and of documenting your calibration records, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

  • The probe thermometer is broken, so this kitchen cannot guarantee that their food is safe
  • It has not been cleaned recently
  • The food handler has decorated nail extensions and varnish which could potentially contaminate food being prepared

coloured chopping boardsHopefully you will have realised that these are colour coded cutting mats for kitchen usage. But what is the big error in the way that they have been stored?

If your operation needs support with identifying cross contamination hazards please contact us now.

Our Foundation Level 2 Food Safety and Food Allergy Awareness courses are available to help.

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Ask us for your personalised monthly subscription, email now.

 

There are no apps to download and no surprise in-app purchases. There’s no extra software to download or hardware to be bought.

 

Once registered, your kitchen manager can upload all the due diligence information that you need to monitor daily, including:

• Food Receipt / Delivery Records

• Food Storage Temperature Records

• Temperature Probe Calibration Records

• Defrosting Records

• Breakage Logs

• Looking and Reheating Logs

• Food Display Temperature Records

• Blast Chiller Records

• Hot Holding Records

• Structural Fabric and Equipment Maintenance Logs

 

All records are logged and available for access and download in your own Document Library. Over time you and your team can monitor progress with the Reports Dashboard, viewing the Metrics and Action Tracker history following ongoing reviews.

SERVO’s Action Tracker feature is available to give you an up-to-date analysis of tasks to be completed? Depending on your service agreement, you can also monitor how well Health & Safety or Food Safety metrics are progressing with a visually simple summary chart. In this way the SERVO Safety Management System can help to set departmental goals and allows you to keep an eye on how each part of your operation is responding.

Get in touch now to book your walk-through demo of the Servo Safety Management System. Our dedicated client support team will be happy to show you how straight forward it is to use. Email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Legionella: A Silent Threat in the Hotel Industry

In the hospitality sector, maintaining the highest standards of safety and hygiene is non-negotiable. One often-overlooked but critical aspect is safeguarding against the Legionella bacterium. In this article, we will explore the presence of Legionella in hotels and the essential measures to protect your guests and reputation.

Understanding Legionella in the Hotel Context

Legionella, a bacterium typically found in natural water sources, can infiltrate man-made water systems within hotels, including plumbing, cooling systems, and even luxurious spa facilities. This bacterium thrives in warm water, making hotels susceptible to its proliferation.

The Health Risk to Hotel Guests

When Legionella bacteria proliferate in a hotel’s water systems, they can become aerosolized, putting guests and staff at risk. Inhalation of these contaminated aerosols can lead to Legionnaires’ disease, a severe form of pneumonia with symptoms such as high fever, cough, and shortness of breath.

Identifying High-Risk Areas in Hotels

Understanding where Legionella is most likely to lurk is crucial for prevention within the hotel industry. Here are some key areas:

1. Spa and Wellness Facilities

Luxurious spa amenities are a significant draw for many hotel guests. However, the warm water in hot tubs and saunas can be a haven for Legionella. It is vital to maintain rigorous cleaning and disinfection protocols in these areas.

2. Air Conditioning and Cooling Systems

Hotel cooling systems and air conditioning units often use water to regulate temperatures. These systems must be regularly inspected and cleaned to prevent Legionella growth.

3. Guest Room Plumbing

While ensuring a comfortable stay for guests, hotels must also be vigilant about the plumbing systems. Water stagnation in guest rooms can facilitate Legionella growth.

Prevention: Your Hotel’s Action Plan

To ensure the safety and well-being of your guests, here’s a tailored Legionella prevention plan for hotels:

1. Spa and Wellness Facility Maintenance

Implement a stringent maintenance schedule for spa and wellness facilities. Regularly clean and disinfect hot tubs, saunas, and steam rooms. Ensure proper filtration and water quality monitoring.

2. Cooling System Vigilance

Maintain a proactive approach to the maintenance of your hotel’s cooling and air conditioning systems. Regular cleaning and disinfection, along with water quality checks, are essential.

3. Guest Room Plumbing Checks

Conduct routine inspections of guest room plumbing to prevent water stagnation. Ensure that all fixtures are in good working order.

4. Staff Training

Educate your staff about the risks of Legionella and the importance of following preventive measures. Encourage open communication to report any concerns promptly.

In Conclusion

For hotels, safeguarding against Legionella is not just a matter of hygiene; it’s about ensuring the safety and well-being of guests and maintaining a sterling reputation. By taking proactive measures, such as rigorous maintenance, cleaning, and staff training, you can create a safer and more enjoyable environment for your guests. Remember, in the hotel industry, every guest’s health and experience count.

 

This course will ensure that food handlers have an understanding of the basic parameters which affect Food Safety. Your team members who prepare or handle food will gain a good grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved in the preparation and service of food. They will gain the confidence and expertise to deliver quality food safely to customers. Delegates who complete the session will receive a Certificate of Achievement. Useful for Chefs, Servers, Maintenance and Management personnel. This qualification will lay the foundations for further advanced and specific food safety associated training modules.