Basic Food Safety Training
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.
Featured Article
When to review your HACCP plan: the triggers and how to run the annual reassessment
The changes that should trigger a HACCP review, how change control catches them, and how to run an annual reassessment that stands up at audit.
Basic Food Safety Training
FOOD SAFETY AND QUALITY TRAINING
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.
FOOD SAFETY AND QUALITY TRAINING
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.
Basic Food Safety Training
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.
Basic Food Safety Training
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.
Food Safety and Quality Culture Training
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.