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Hygiene Food Safety
Newsletter April 2018

Food Safety Checklists

Checklists form the basis for a food safety system. Without checklists the kitchen is not able to prove due diligence in a case of a food poisoning complaint. It then becomes important to sure that a good system is in place to manage these checks. Download your free templates here

 

Can you eat food past the best before date?

When it comes to pushing the line of the best before and use by dates of foods, most kitchens and consumers at home find this to be a grey area. In all honesty, even experts cannot agree if this is a solid line that should not be crossed or if it's okay to push the limits. There is also an increasing question about food security and preventing the wastage of food. Considering this, it then becomes important to consider when to save food and when to chuck it.

Unfortunately, in many countries, the food labelling laws are still quite ambiguous. This allows the manufacturer to use either dates without clearly defining the meaning.

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$3.99
This book covers the basics on bacteria in the food environment. Concepts should as defining bacteria, how bacteria grow, what is needed to prevent the growth of bacteria are discussed. 

This book also covers the most common food-poisoning bacteria, E.coli, S.aureus, Salmonella, Listeria monocytogenes, Clostridium species as well as Campylobacter. The Listeriosis outbreak in South Africa, the largest in recorded history, is covered in a bonus chapter. Food poisoning, the how's, why's and when's are also covered. This book explains how food gets contaminated and discusses the five pillars of food safety; cleaning and sanitising, personal hygiene, food storage, temperature control and the handling of foods, which covers cooking, cooling and defrosting.
 
Click the link below to buy on Amazon now!
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Bacteria Basics for the Kitchen online course coming soon! 

Check out the course preview on Youtube now!
 

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The Food Safety Pillars : 2nd Edition

The 2nd edition of this paperback book includes updates on the procedures for cleaning & sanitising for clean-as-you-go as well as for the cutting board procedures.
 
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