Allergic to alcohol?

Posted on | by Kevan

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.

 

Are you a kitchen hazard spotter?

Posted on | by Kevan

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

Can you identify the Food Safety hazard here?

Posted on | by Kevan

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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Tablet showing Servo dashboard

Get your personalised quotation for Safety Management with SERVO!

Posted on | by Kevan

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.