Unfortunately, many businesses fail to realize the serious ramifications of not understanding the significance of risk assessment. Finances are expended on many things, from buildings to bar stools, from staff to stemware and from advertising to ambience. Truth be known, if the food passing through these establishments isn’t safe, none of these expenses will matter....Read More

Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider: the suppliers you usehow you trace the food you buy, and the food you sell to other businesseshow you transport food Managing food safety procedures You...Read More

Biological, chemical, and physical contamination of foods is a terrifying threat for the health and economic growth in developing societies. Unfortunately, Pakistan is one of the top ranking countries where food safety is still a major concern and very little work is being done to handle the calamity, often by NGO’s and private companies or...Read More

Food allergies and food intolerance are two thoroughly different reactions often confused for the same thing. A food allergy induces an immune response while food intolerance is a chemical response and often less serious than a food allergy. Many people with food intolerance are able to tolerate a small amount of the offending food and...Read More

Chilled foods have a very short life (general 10-15 days). This is because they receive very little processing. Strict temperature controls are required throughout the whole food chain to maintain their safety and quality. So when buying chilled prepared foods: Look on the label for the ‘use by’ date. This is the date after which the...Read More

A baby is particularly vulnerable to foodborne illness because their immune systems are not yet fully developed. There are many ways to prevent foodborne illness in babies and toddlers including: Don’t “double dip” Feeding your baby straight from the jar can introduce bacteria from your baby’s mouth from the spoon into the food. Instead, spoon...Read More

Just as it is important to keep hot foods hot, it is equally important to keep cold foods cold. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Use an appliance thermometer to be sure the temperature is...Read More

Opening a new restaurant is no small feat. You’ve poured your heart and soul into the perfect concept and created a delectable menu. Before you open the doors of your restaurant, you need to acquire a food permit. Acquiring all of the necessary food licenses and permits involves a lot of paperwork and patience. It...Read More

Consumers have a right to expect that the foods they purchase and consume will be safe and of high quality. They have a right to voice their opinions about the food control procedures, standards and activities that governments and industry use to ascertain that the food supply has these characteristics. It is highly important for...Read More

Starting a restaurant or any food business can be very thrilling. However, it’s not as easy as it may seem. There are many obstacles that every restaurant owner needs to surpass. Proper planning is imperative, as well as knowing your market and choosing the right partners along with innovative idea. You should also know how...Read More