18/1/2018 -

Evolving Best Practice in Food Service and Restaurant Food Safety

 Evolving Best Practice in Food Service and Restaurant Food Safety

By Kirsten Lawton, Head of Retail Services Client Management (Europe), NSF International

Food safety is always an issue wherever prepared food is sold or served and never more so than today.

For retailers, manufacturers, caterers and restaurants, achieving and maintaining food safety is becoming ever more complex. The scopes specified by regulators or demanded by customers have expanded to include environmental, ethical and sustainability issues. Supply chains are lengthening and adding to risk because of the geographic distances and number of intermediaries involved, and sales are being concentrated through fewer and larger national and international retail chains. 75% of all food in industrialised countries is now sold through supermarkets*, greatly increasing the scope for damage should food poisoning incidents or other scares arise.

Read the full article at http://www.nsf-cmi.com/publications/Retail%20Food%20Safety%20whitepaperFinal.pdf

Food Safety Bites - January 2018

Food Safety Bites - January 2018

Training Academy Open Course Calendar 2018 available now

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