FOOD & DRINK SAFE DINING
Kelsius shines a spotlight on cleaning, hygiene and safety standards across the catering industry and provides advice on cost-cutting and sustainability measures.
What are the latest developments in UK cleaning, hygiene and food
safety standards? Cleaning, hygiene and food safety have always been three of the biggest concerns within the eating out industry - particularly following Covid-19 - and are all key areas where standards simply can’t afford to slip up.
Operators have always been, and continue to be, under constant pressure to control and implement only the highest of hygiene standards at their premises.
Above all, businesses want the same thing - to serve good, safe food. Supporting this is UKHospitality who has recently partnered with the Food Standards Agency (FSA) and Food Standards Scotland (FSS) to launch an updated version of the industry-recognised hygiene standards guide to help operators achieve this.
The guide sets out useful advice for caterers and operators on how to comply with their legal obligations. The go-to document offers up-to-date and accurate guidance to help food businesses across the UK achieve good food hygiene compliance.
“Around 75% of food waste is believed to be avoidable so it’s critical that operators put systems in place to help reduce it.”
Compliance is crucial within any eating out establishment and failing to do so can be detrimental to the success of the business - therefore managing it more safely, accurately and efficiently is key. Some restaurants have made the switch to automated systems such as Kelsius’ FoodCheck2Go and FoodCheck 2.0 digital temperature checking systems in order to achieve this.
The FoodCheck2Go digital temperature checking system combines a digital temperature probe with a Samsung 8-inch tablet, enabling operators to check and record fridge temperatures, cook and cool temperatures, hygiene tasks and deliveries. The product ensures HACCP is being implemented and helps kitchen staff in pubs, bars and restaurants to manage all aspects of Food Hygiene Regulations, which when prepping food, is crucial. It simplifies the audit process and reduces the time spent on repetitive paperwork.
Kelsius’ FoodCheck 2.0 solution offers the same digital system but with fixed sensors for temperature monitoring and temperature probes. The system has an alarm which will immediately alert operators of any sudden
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temperature changes in storage areas, meaning risks due to human error and stock loss are kept at a minimum.
Mario Kelly, Commercial Director of Kelsius, said: “Now more than ever, hygiene and food safety standards in restaurants are expected to be high, therefore managing HACCP and Food Hygiene Regulations is essential in any catering kitchen. But it’s not just about finding a system that maintains hygiene standards, it’s also about finding a solution for your outlet that is easy to manage, simple to use and efficient for your business.”
How can restaurants ensure the whole team is up to date with the
latest requirements? In order to handle food safely, the whole team needs to have the correct knowledge at their disposal, which is why staff training and education are both fundamental. Every one of your team members must be up to speed when it comes to compliance. Staff must be absolutely clear on what the latest compliance is and how to document it - therefore the key is to make things as easy as possible and as accessible as you can for the whole team. Switching to automated systems can make it easier to record and store information and help to improve the accuracy of information whilst keeping everyone on the team up to date.
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