In the news this week:

There is an ongoing discussion about food labelling in the UK: when is it misleading, and are new proposals draconian? Are you confident about the correct labelling of milk, cheese and dairy products in your business?

HSQC can support your operation and offer advice on appropriate food labelling, just email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Full article from The Guardian online here (24.02.24)

Congratulations to Federico Ciampi and the team at 100 Queen’s Gate, who were recently awarded this best performance trophy by Richard Hannay of HSQC.

Ask us now about how SERVO can help your team stay at the top of their game! For a personalised monthly subscription for your organisation contact: [email protected]

There are no apps to download and no surprise in-app purchases. There’s no extra software to download or hardware to be bought.

Once registered, your kitchen manager can upload all the due diligence information that you need to monitor daily, including:

• Food Receipt / Delivery Records
• Food Storage Temperature Records
• Temperature Probe Calibration Records
• Defrosting Records
• Breakage Logs
• Looking and Reheating Logs
• Food Display Temperature Records
• Blast Chiller Records
• Hot Holding Records
• Structural Fabric and Equipment Maintenance Logs

Norovirus is a stomach bug that can cause moderate to intense nausea, vomiting and diarrhoea. You might also get a headache, high temperature and feel generally achy. Symptoms usually come on quickly and can be quite unpleasant…

“You can get it through having close contact with someone with norovirus, touching surfaces or objects that have the virus on them, then touching your mouth, and eating food that’s been prepared or handled by someone with norovirus.”

Researchers believe norovirus can survive on surfaces, such as kitchen tops and door handles, for up to two weeks.

To ensure Norovirus does not take hold at your location, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

Alcohol can negatively affect us in a number of ways, including over-indulgence, reactions to sulphites or histamines contained in your drink, increasing the likelihood of reactions caused by existing allergies, and triggering the symptoms of asthma…

For support with allergen management within your business, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

probe thermometer in working kitchen
A recent real world example of a food handler in a takeaway restaurant kitchen. There are at least 3 potential hazards on show here (see the end of this article)!

For support in implementing the use of probe thermometers correctly, and of documenting your calibration records, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

  • The probe thermometer is broken, so this kitchen cannot guarantee that their food is safe
  • It has not been cleaned recently
  • The food handler has decorated nail extensions and varnish which could potentially contaminate food being prepared

Ask us for your personalised monthly subscription, email now.

 

There are no apps to download and no surprise in-app purchases. There’s no extra software to download or hardware to be bought.

 

Once registered, your kitchen manager can upload all the due diligence information that you need to monitor daily, including:

• Food Receipt / Delivery Records

• Food Storage Temperature Records

• Temperature Probe Calibration Records

• Defrosting Records

• Breakage Logs

• Looking and Reheating Logs

• Food Display Temperature Records

• Blast Chiller Records

• Hot Holding Records

• Structural Fabric and Equipment Maintenance Logs

 

All records are logged and available for access and download in your own Document Library. Over time you and your team can monitor progress with the Reports Dashboard, viewing the Metrics and Action Tracker history following ongoing reviews.

SERVO’s Action Tracker feature is available to give you an up-to-date analysis of tasks to be completed? Depending on your service agreement, you can also monitor how well Health & Safety or Food Safety metrics are progressing with a visually simple summary chart. In this way the SERVO Safety Management System can help to set departmental goals and allows you to keep an eye on how each part of your operation is responding.

Get in touch now to book your walk-through demo of the Servo Safety Management System. Our dedicated client support team will be happy to show you how straight forward it is to use. Email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

When there has been an incident in the workplace it is important that your staff record all the relevant facts. Whether it’s a guest who has had a slip on the stairs, a member of the maintenance staff falling from a ladder, or a vehicle near-miss in the car park it is critical to report:

  • The location, time and date of the incident
  • Details of the affected person(s), whether staff or guest
  • Who witnessed the event, and who is reporting it
  • What was the context of the incident in terms of surroundings and conditions
  • What actually happened!
  • Whether the severity of the incident required that emergency services should attend
  • Any treatment or response administered on the scene
  • Whether any remedial action was required to amend company procedures

Ensure that your records are sufficiently precise and accurate by using the SERVO Incident Reporter. Whether medical, housekeeping, kitchen, gym or maintenance incidents, have your managers submit the reports online; they can even include photos to complete the record.

Get in touch now to book your walk-through demo of the SERVO Safety Management System. Our dedicated client support team will be happy to show you how straight forward it is to use: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.