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So far FoodSafeSystem has created 25 blog entries.

Chef Technology

Chef Technology Is technology moving people away from manual and skilled labour jobs? In many cases the answer is yes, so those who remain in these professions are increasingly sought after, meaning they can get paid more than they used to for doing the same job, and the best can charge whatever they like. Fo a Chef the relationship with food is too personal to be automated, the passion and love for cooking, and eating, simply can't be replaced. [...]

2020-01-17T15:25:22+00:00By |Technology|

Why your Environmental Health Officer wants you to go digital

Why your Environmental Health Officer wants you to go digital As a good business, under European legislation, you are legally required to have in place a documented food safety, or HACCP policy.While the vast majority of establishments just print off and use the standard pages from the Food Standards Agency website, it is entirely up to the business itself as to what method they use as long as they can show a completed and reliable record of food safety [...]

Your freezer has failed, now what?

For commercial kitchens a freezer breakdown can have severe consequences affecting both customer service and profits. Stock contained within the broken freezer must be assessed for safety and disposed of if unsafe to eat. But how can you tell what should be thrown away, and what can be reused? If you know that the refrigeration has only just failed,  eg: a loss of power or you are onsite at the time of failure, you can follow these steps to help [...]

What is HACCP

What is HACCP Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. Simply, HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP involves looking closely at what you do in [...]

2020-01-19T15:08:48+00:00By |HACCP|

Commercial Kitchen Cleaning Checklist

Commercial Kitchen Cleaning Checklist One of the biggest challenges of running a busy commercial kitchen is keeping it clean. Regular cleaning of your kitchen is essential for food safety and can help lower food waste, reducing overall costs. Besides the kitchen cleaning checklist below, there are tasks your staff should be taking care of throughout the day. These tasks include: always brushing down the grill between cooking red meat, poultry and fish wiping down prep areas between tasks switching cutting boards [...]

2019-11-10T10:31:05+00:00By |Food Hygiene|

Restaurants can improve profits with a better food safety system

What is HACCP As a specialist in Food Safety legislation compliance, we are committed to showing how Food Safety compliance can provide commercial kitchens with additional financial benefits and consumer satisfaction. When it comes to restaurants and cafes, there are many factors that determine just how successful they will be. Great food, good customer service, a convenient location and a relaxed atmosphere are all important, but those factors aren’t necessarily plain to see for potential first-time customers. As [...]

2019-11-04T13:00:12+00:00By |Food Hygiene|

Are your staff washing their hands?

Are your staff washing their hands? Your food business staff need to be washing their hands properly and frequently to maintain a healthy kitchen! Washing is important to help prevent harmful bacteria from spreading from peoples’ hands. All staff that work with food must wash their hands: when in the kitchen or preparation area before preparing food after touching raw food after handling food waste or emptying a bin after cleaning after blowing their nose after touching phones, [...]

Acrylamide and Food Safety

What is HACCP Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such [...]

2019-11-10T10:27:56+00:00By |Food Safety|

Great New Idea – help us win!

We need your help! Could you take a moment and vote for us for the title of "Great New Idea" at this years Restaurant Show, hit that big button at the bottom Restaurant Show returns on 1-3 October 2018 and promises to be an unmissable occasion, now entering 30 years of bringing together the hospitality industry. For 2018, The Restaurant Show will feature areas such as Bar & Pub and Catering Equipment Expo, to provide you with the tools, ideas and networking [...]

2018-09-10T19:54:28+00:00By |News|

The Restaurant Show 2018

The Restaurant Show returns on 1-3 October 2018 and promises to be an unmissable occasion, now entering 30 years of bringing together the hospitality industry. For 2018, The Restaurant Show will feature areas such as Bar & Pub and Catering Equipment Expo, to provide you with the tools, ideas and networking opportunities you need to build your restaurant, foodservice or hospitality business. Benefits of attending… Save time by connecting with 100s of suppliers and industry leaders in just one day Learn from [...]