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Food Safety Tips for Retailers

It may appear to be a little too obvious but food businesses owe it to their customers to serve food that is safe ... period. The food safety standard codes have, after all, been developed to protect those consuming food purchased from or at your business premises. Most food businesses must have a certified food safety supervisor in support of this.

All of the people within your food business must possess the required skills and knowledge to keep food safe. It is imperative that all foods on your premises are correctly labelled in order to identify the ingredients that each contains.

The bugs that cause food poisoning will not grow when the temperature of individual foods is properly controlled and certain foods must be kept separate in order to prevent cross-contamination. It is also worth keeping in mind that food allergies could be an issue with some of your customers so it is something to remain aware of.

The importance of maintaining rigorous cleaning regimes cannot be overstated. All of your equipment should be sanitised and it is highly recommended to have a dedicated handwash basin with handwash and paper towel readily available in order for all staff to maintain the highest standards of personal hygiene.

Finally, cover and store food securely lest you want to attract 'unwanted' visitors. This will assist in preventing your customers from becoming sick and from you incurring fines, being subject to prosecution or, heaven forbid, finding yourself on your food authority's name and shame list.

 

From  :  NSW Food Authority May14 2013