We always tend to think that sandwiches are low risk and can be left out for as long as is needed. Unfortunately, sandwiches are much more riskier than we think they are.
For many, the bar is a safe zone. Free from risks of bacterial contamination and general food safety. Unfortunately, this is simply not the case. Although limited and to a lesser degree than the kitchen. The bar does carry risks in the same way as the kitchen.
The fourth of the food safety pillars is temperature control, which is critical in ensuring the prevention of bacterial growth and overall quality of foods. Temperature control ensures that foods that are meant to be served hot are kept at the required temperature and foods meant to be served cold are not left out at […]
Following the recent outbreak of Listeria monocytogenes food poisoning of 5 December 2017, known as Listeriosis. As of 25 January 2018 (previous update 7 January 2018) the source of the contamination is still not known. This very likely due to the variability in the incubation time of the infection which can occur between 3 – […]
Temperature control forms a critical part of kitchen hygiene and food safety and forms part of the food safety pillars. Cooling, heating and displaying foods at safe temperatures requires that we firstly understand what the safe temperature range is, and that we have some way of measuring the temperature of food. Hygiene and food safety […]