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.
FOOD SAFETY AND QUALITY TRAINING
Helpful information dedicated to Food Safety and Food Quality training in the food industry, for example, basic Food Safety, GMP, HACCP, FSMS training and more.
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.
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.
New owner, new address or a renovation: when your Certificate of Acceptability must change
A Certificate of Acceptability is tied to specific premises and a specific person in charge. Here is what to do when the owner, address, layout, menu or manager changes.
Food handler with diarrhoea or vomiting: R638 exclusion, reporting and return to work
What the person in charge must do when a food handler reports stomach symptoms or an infected wound, from sending them home to clearing their return and keeping a lawful record.
How to train new kitchen staff on day one: a food safety induction plan
A new starter should not touch food before a short, structured induction. Here is a timed first day plan with a sign off that counts as a training record.
HACCP verification vs validation: examples from South African food plants
Validation and verification are the two HACCP words most often mixed up at audit. We work through four real controls and the records each one should produce.