Norovirus – minimise the risk as cases rise

Posted on | by Kevan

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.

 

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