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Hygiene

the pirate trader recensione trading online italia opzioni 60 secondi We explore the potential hazards in commercial kitchens and how businesses can fight back.

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Order Tastylia Oral Strip No Prescription The threats of microbiological, biological and chemical agents of disease lurk around the corner in every commercial kitchen. Effective mitigation of this threat is not only vital to protect business continuity, but is imperative to safeguard public health.
Two-thirds of all life on earth is invisible. Whilst most of the micro world is harmless to humans, understanding the variety of dangers in the kitchen will certainly help businesses provide a safe platform for their customers.
To help us, we’ve invited some top experts and industry voices. Joining us this month: 
Bradley Smythe, Food Standards Agency – the UK Government body responsible for protecting public health in relation to food.
Dee Ward-Thompson, Technical Manager at the British Pest Control Association – the BPCA represents professional pest controllers of public health and nuisance pests, providing training, research and industry insight.
Deborah Bland, Hospitality Marketing Lead at Diversey Care UK & Ireland - a global leader in food safety and security, facility hygiene and product protection.
Rag Hulait, UK Director of Sales at Monika – a leading supplier of safety monitoring technological solutions for the foodservice industry.
Peter Alsworth, Chemical Sales Director at Winterhalter – specialist provider of warewash machines and solutions to the catering and foodservice industry.
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Poor food hygiene can have far reaching consequences, Bradley Smythe from the Food Standards Agency explains: “Businesses selling and supplying food with poor food hygiene practices could be putting their customers at risk of food poisoning and could be liable to enforcement action including formal requests to make improvements. Where there is an imminent risk of injury to health, inspectors can immediately close the premises and the business could face prosecution for breaches of legislation.”
But the financial risks shouldn’t be ignored either as Rag Hulait from safety monitoring technology company, Monika explains: “The outbreak of a food borne illness caused by poor hygiene in a catering operation can be significantly more damaging than to the business reputation alone. With costs often running into tens of thousands of pounds, legal proceedings being a lengthy process and the food standards authorities subsequently maintaining a close eye on an operation, the impact on a catering provision and the operators themselves can be enormous.”
“The biggest risk is the introduction and spread of infections that can cause illness to customers and staff. If these occur, they not only cause suffering but can lead to disruption to the ongoing business” says Deborah Bland, Hospitality Marketing Lead at Diversey Care UK & Ireland, a global leader in food safety and security, facility hygiene and product protection. But infection is not the only risk as Deborah explains: “They can also adversely affect the reputation of the business and in the most extreme cases lead to regulatory sanctions and, ultimately, forced closure.”
Bradley Smythe agrees and adds: “The Food Hygiene Rating Scheme makes it easier for consumers to choose places with good hygiene standards when they’re eating out or shopping for food. The food hygiene rating tells them about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels, supermarkets and other places they go to for food. If poor hygiene practices are observed during an inspection by an Officer it will be reflected in a low score which can be visible to customers. A poor score could have implications on a business’s reputation.” 
It’s not just bacteria or the health inspectors that will come knocking if poor food hygiene practises are followed. Dee Ward-Thompson, Technical Manager at the British Pest Control Association, tells us of another potential visitor: “The risks posed by pests in any food handling premises are diverse – the spread of disease, damage to property (including foodstuffs), adverse public opinion, damage to reputations, the risk (and expense of) prosecution and, taken to its extreme, even closure of the premises, and perhaps with it the business.”
Dee continues: “There are a few pest species that are particularly hazardous because of their habits and dispersal, mainly rats, mice and cockroaches, which can spread throughout the entirety of a kitchen looking for food and harbourage. This ‘behaviour’ brings the pests into contact with a variety of areas, including worktops, food storage areas and production areas.
“It is likely that these pests have previously been living in unhygienic areas such as sewers, drains and waste areas so will potentially transfer harmful bacteria to surfaces around your kitchen.

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de opciones binarias “House flies are another major problem to food businesses. While often not recognised for having a serious impact on public health, flies can spread diseases because they feed freely on human food and any types of waste and faeces. Flies pick up disease-causing organisms, making them a pest you do not want in any kitchen.” 
“In these days of social media no establishment can risk bad publicity. Even staff uniforms can tell a story” says Peter Alsworth, Chemical Sales Director at Winterhalter – specialist provider of warewash machines and solutions to the catering and foodservice industry.
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The legal side
By Bradley Smythe, Food Standards Agency
(Full separate page or two pages side by side if too big)
The most important food hygiene regulations for Food Businesses are:
• Regulation (EC) No. 852/2004 on the hygiene of foodstuffs
• Regulation (EC) 178/2002 which lays down the general principles and requirements of food law
• The Food Safety and Hygiene (England) Regulations 2013 (as amended) (and equivalent regulations in Scotland, Wales and Northern Ireland)*
These set out the basic hygiene requirements for all aspects of food businesses, from their premises and facilities to the personal hygiene of their staff.
There are special requirements for rooms where food is prepared, treated or processed. The design and layout of the room must allow good food hygiene practices, including protection against contamination between and during tasks. These apply to floors, walls, ceilings, windows, doors, surfaces, and washing equipment.
Businesses must ensure that food is handled hygienically so that it is protected from harmful deterioration and contamination from the moment it is received, right through storage, preparation, cooking and serving.
One of the key requirements of the law is that businesses must be able to show what they do to make or sell food that is safe to eat and have this written down. This is known as a food safety management system and is based on the principles of HACCP (hazard analysis and critical control point).
Businesses must:
• Keep up-to-date documents and records relating to their procedures
• Review their procedures if you change what you produce or how they work.
There are packs available from the FSA that can help businesses put in place a food safety management system, these include;
• Safer food, better business – England and Wales
• CookSafe and RetailSafe – Scotland
• Safe catering pack – Northern Ireland
Information on the legal requirements for food safety and hygiene can be found online at food.gov.uk and businesses may also wish to contact the Environmental Health service at their local authority for advice.
For more information:
https://www.food.gov.uk/business-industry/food-hygiene
https://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/hygieneguidebooklet.pdf
Food businesses must make sure that any staff who handle food are supervised and instructed and/or trained in food hygiene in a way that is appropriate for their work activity and should enable them to handle food safely. There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills could be obtained in other ways, including on-the-job training, self-study or relevant prior experience.
For more information:
https://www.food.gov.uk/business-industry/food-hygiene/training
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By Dee Ward-Thompson, Technical Manager at the British Pest Control Association
(Full separate page or two if too big)

ikili opsiyon donanım haber The regulatory framework (principally, the Food Safety Act 1990 and the Food Hygiene Regulations 2005 made under it) deems food unsafe if it is considered to be injurious to health or unfit for human consumption. It lays down general hygiene requirements for all food business operators.
The layout, design and construction of food premises should permit good food hygiene practices including protection against contamination and, in particular, adequate pest control.
The procedures should be based upon the Hazard Analysis Critical Control Point (HACCP) principle generally. This identifies processes, which are most hazardous, so measures can be taken to reduce risk.
Pest management is part of the Good Manufacturing Practices (GMP) for food businesses, which is a prerequisite for the HACCP-based procedures in place.
Effective pest management programmes should not only prevent the introduction of pests anywhere on a food site but also reduce the conditions that may encourage pest presence or facilitate their survival should they establish a presence.
Hygiene ratings can be seriously affected if regulations are not met or if a problem is ignored.
Poor ratings can have major repercussions to the reputation of any food business – damage can be devastating often irreparable.
Pests are in general attracted by food and warmth and that’s why every premises involved in the provision of food should have a robust hygiene system in place.
That covers cleaning, storage and preparation and should also involve pest proofing work combined with regular inspections.
Owners of food outlets who regard it as a peripheral matter or an unnecessary expense are taking a massive risk.
Customers who spot any sign of an infestation, or who are perhaps affected by bacteria caused by contaminated food, will run a mile and won’t be back.
They’re also likely to tell the world and his wife, post damaging online reviews and probably inform the authorities.
It’s therefore far better, and potentially much cheaper, for businesses to be proactive, rather than reactive, when it comes to pest control.
If you know where to look and how to monitor, most pests are easy to detect.
Evidence such as droppings, insect skin casts and damage rodents may cause are all signs of pest activity.
The best approach is prevention and this is where the expertise of a professional pest controller is best.
Advice on proofing and hygiene to prevent the ingress of rodents or insects should be sought and followed, such as sealing of gaps large enough to allow rodents access and the fitting of fly screens.
Insects can be more difficult to detect if pest control contractors do not have monitors located in the correct locations. Many are cryptic and nocturnal pests, which makes monitoring a key part to any pest control programme.
Any pest can be difficult to control where the contractor and site have poor communication and/or do not carry out recommended proofing and hygiene activities.
Unfortunately, there is no magic wand and so contractor recommendations must be completed to assist in the control and prevention of repeated infestations.
In general, a food business should have integrated pest management systems in place which include having the building proofed to a very high standard to prevent pests gaining access in the first place.
The proper disposal of food waste is also important as pests will quickly collect where waste food is left hanging around.
It’s important to ensure pest management is carried out by a professional company.
Properly qualified technicians will ensure food premises are as protected as they can be and are likely to combine expert advice with a review of a company’s procedures.
Pest management should not be a simple box-ticking exercise and every business handling food needs to ensure controllers have the right credentials.
Every member of the British Pest Control Association is required to hold key qualifications – an initiative that delivers vital peace of mind.
They’ll be CEPA Certified, which means they operate to high standards recognised throughout Europe, also hold appropriate insurance allowing them to work safely at any premises and will have been assessed on a regular basis to ensure they provide a thoroughly professional and consistent service.

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Any sort of business inspection can be daunting. However, a food safety inspection can be especially intimidating. But it need not be if procedures are followed from the start. Deborah Bland explains:
“Good cleaning and hygiene should be embedded into the tasks that any business serving food undertakes as part of its food safety regime. Appropriate cleaning processes, properly implemented with the right products at the right intervals should ensure that hygiene levels meet the standards required during a food safety inspection.”
Knowing what inspectors will look for can help alleviate any anxiety. Bradley Smythe, Food Standards Agency gives us the official low down: “During a food hygiene inspection, an Environmental Health Officer will check if a business produces food that is safe to eat. To do this, they will look at:
• the premises
• the kinds of food they make or prepare
• how they work
• their food safety management system
“The inspector will assess the business against the legislative requirements and therefore food businesses should be able to demonstrate their compliance through implementation of their food safety management system. As these inspections are usually unannounced food businesses need not do anything further than what they do on a daily basis. 
“Inspectors will always give feedback, which means if they identify any issues during an inspection they will advise the business on how these can be avoided. If the business is asked to take any action as a result of the inspection, they must be given the reasons in writing. If the inspectors decide that the business is breaking a law, they must tell them what that law is and should give a reasonable amount of time to make changes, except where there is an immediate risk to public health.
“Businesses that sell or supply food directly to consumers will also receive a Food Hygiene Rating.  This is based on three of the areas assessed at the inspection. Each of these three elements is essential for making sure that food hygiene standards meet requirements and the food served or sold is safe to eat.
• Hygienic food handling including preparation, cooking, re-heating, cooling and storage
• Cleanliness and condition of facilities and buildings including having appropriate layout, ventilation, hand washing facilities and pest control, to enable good food hygiene
• Management of food safety: systems or checks in place to ensure that food sold or served is safe to eat, evidence that staff know about food safety, and the food safety officer has confidence that standards will be maintained in future.
“A hygiene rating from ‘0 – urgent improvement necessary’ at the bottom to ‘5 – very good’ at the top, will be given based on the hygiene standards found at the time of inspection.
“Businesses will be provided with a sticker showing their rating which they can display to customers. In Wales and Northern Ireland it is mandatory for businesses to display their rating in a prominent place at their premises. All ratings are published online at www.food.gov.uk/ratings.”

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“Hygiene should be an integral part of training and education for all members of staff, whether new or existing,” says Rag Hulait. 
He continues: “An essential part of a catering setup, all staff must be aware of the legislation and regulation that governs this area, while also given comprehensive and regular training in the process and procedures around ongoing monitoring for hygiene purposes.
“With traditional monitoring systems relying solely on the operator’s ability to accurately record completion, inaccuracy or incorrect logging could be a real issue. However, with modern, automated, remote systems, this has become much less of a concern. Despite this, education should still play a key role in staff training.
“When it comes to equipment and technology, caterers should consider the very latest systems, which are not only designed to provide evidence of due diligence but also maintain kitchen hygiene standards, while streamlining the day to day running of a business. Outdated manual cleaning and hygiene recordings have been proven to be time-consuming and labour intensive at best and at worst, inaccurate and non-compliant with legislation and regulation. By implementing automated technology and the latest systems, operators are able to significantly save on ongoing costs, while also demonstrating full compliance when required.
“Automated digital technology is able to substantially cut down the time associated with manual logging while being fully HACCP compatible, to allow the operator to be able to implement an effective food hygiene system. Helping to avoid the disastrous effects that a food poisoning outbreak can have on a business, a comprehensive digital task logging system provides proof of integrity to government agencies and auditors alike.
“Using wireless technology to record and transmit remotely to a central server, caterers can create a secure record of performance and compliance, helping to make the audit process quicker and cheaper while also being able to streamline kitchen management and efficiency throughout the business. Eliminating the possibility of user-error, especially in a busy kitchen or restaurant, the latest systems automatically record completion of tasks.”
It’s important to remember, teaching your staff the correct way of cleaning is as important as the products you use. Peter Alsworth explains:  “Training on cleaning techniques is important, as staff will use domestic cleaning products at home but they need to understand that the chemicals used in the commercial cleaning are much stronger and require careful handling. These days, concentrates that use special dispensing systems are generally used throughout the industry.
He continues: “Staff should be aware that general cleaning needs to be carried out throughout the day. A cleaning roster identifies equipment and gives a recommended cleaning frequency. This allows staff to get into a routine of cleaning, so it becomes part of the structure of their day.”
But getting to grips with the different types of products you need can be a difficult. We’ve asked Deborah Bland to talk us through them:
Four product types are essential for the majority of daily or routine cleaning and hygiene tasks:
Hand Hygiene Products: First and foremost, everyone handling and preparing food should employ strict hand-hygiene procedures to prevent the risk of spreading any infections. This will include frequent washing of hands, but especially always after going to the toilet and when changing between handling different foods such as uncooked ingredients and cooked/prepared dishes.
Hard Surface Sanitisers (also known as disinfectants): These are used to keep worktops and other food preparation and storage areas clean and hygienic. They are essential to kill and remove pathogens that can cause food-borne illnesses. Food-service sanitisers (without perfume to avoid tainting food) should be used regularly throughout the day and always when changing tasks, such as when switching between raw ingredients, cooked meals or food that will not be cooked (e.g. salads etc.). Most infections are spread by personal or hand contact or by touching previously contaminated surfaces which is why hand hygiene and surface sanitising is so important.
Floor Cleaners: Regular cleaning helps to maintain the appearance of the floor. It also removes food debris that can attract vermin and harbour the bacteria that cause bad smells and illnesses. Keeping floors clean, dry and unobstructed also helps to prevent slips and trips that are among the biggest (and potentially most serious) causes of major accidents and injuries in commercial kitchens.
Dish and Warewashing Products: Keeping cutlery, crockery and cookware clean and hygienic is essential for food safety. It also helps to create a pleasant dining experience and demonstrates that the establishment takes hygiene seriously.
Using the correct detergent/rinse-aid in properly maintained dishwashers will help maintain optimum machine performance, for example to prevent build-up of lime-scale which can otherwise cause unreliability and inefficient performance (scale inside the machine will put a strain on components and “insulate” pipework so that more electricity is needed to heat water to the correct operating temperature, which is inefficient.

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Thursday, 16th March, 2017
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