Opening and closing food safety checks: a daily routine for the person in charge
Turn your duties as person in charge into two short walks a day, with a one-page record and a plan for when a check fails.
ASC Food Safety
Receiving food deliveries: what to check at the back door and when to reject a load
A receiving routine that takes minutes per delivery, clear rejection criteria, and how to use receiving records to manage your suppliers.
ISO 22000 management review: the inputs, an agenda and minutes that pass the audit
The clause 9.3 management review inputs and outputs in plain language, with a practical agenda, a minutes layout and the gaps auditors find most often.
Jewellery, nails, phones and plasters: the personal hygiene rules food handlers break most
The personal hygiene rules food handlers break most often, the reason behind each one, and how to enforce them fairly, including religious and medical exceptions.
No water at your food premises: when to close, how to keep trading safely and how to restart
When the taps run dry, the person in charge must decide whether to trade, cut the menu or close. Here is how to decide, cope and restart safely.
Five minute food safety toolbox talks: 12 topics supervisors can run at shift start
One point, one story, one question, one action: a simple format and 12 food safety toolbox talk topics drawn from real South African site problems.
FSSC Development Program Catering: Buffets, Takeaway and Events
The controls and records that close the category E requirements on allergens, display, storage and transport, traceability and self service supervision for buffets, salad bars, takeaway counters and event catering.
Catering HACCP CCPs: Cooking, Cooling, Reheating and Hot Holding
How a restaurant and caterer sets critical limits, probe checks, corrections and records for cooking, cooling, reheating and hot holding under the FSSC Development Program and R.638 of 2018, with a worked example.
FSSC Development Program Forms a Food Factory Needs, PRP by PRP
The forms, logs and registers a food or feed factory needs for an FSSC Development Program assessment, requirement 2.1 to 2.20, and what each record proves to the assessor.
FSSC Development Program HACCP for Bakeries and Food Factories
A bakery HACCP study worked through the FSSC Annex 3 decision tree, with the CCPs, OPRPs, critical limits, monitoring and records the Development Program assessor will test.
CCP deviation: what to do with the product, the process and the paperwork
The four things that must happen after every CCP deviation, who may release held product, and worked examples from a cooker, chiller and metal detector.
How to build an allergen matrix for a restaurant menu or deli counter
A practical way to build an allergen matrix from recipe cards and supplier labels, keep it current and help front of house answer guests honestly.
Who is the person in charge on the night shift? Covering R638 duties when the owner is away
R638 duties do not go home with the owner. How to name, train and give authority to a person in charge for every shift, and what the EHP asks when nobody is.
Setting up a HACCP team in a small food business: who, what training and which records
Who should sit on a HACCP team in a small food business, what training each member needs, and the competence records auditors ask to see.
How to pack a commercial fridge: shelf order, covering and labelling to stop cross-contamination
Which food goes on which shelf, how to cover and label it, and a two minute daily fridge check that stops cross-contamination in any kitchen.
Is it a CCP? The Codex decision tree worked through five South African products
We take five South African products through the Codex decision tree to show what is a CCP, what a PRP can carry and how to record the decision.
A customer says your food made them sick: the first 24 hours for the person in charge
A step by step response for the person in charge when a customer reports food poisoning: what to record, what to keep, when to call the EHP and what to say.
FSSC 22000 unannounced audit: how to stay audit ready on any day
How FSSC 22000 unannounced audits work, what the scheme requires in the first hour and how to keep your records and factory ready on any day.
When and how food handlers must wash their hands: the moments, the method and the basin
The moments that need a handwash, the full method step by step, and what a compliant hand wash basin needs under R638. Plus how supervisors make it a habit.
How to draw a HACCP flow diagram and verify it on the floor
The flow diagram is the foundation of the hazard analysis. Here is how to scope it, what inputs to include, how to number steps and how to verify it on the floor.