I have done my first video on YouTube. It is about the Five Second Rule and can be found at http://www.youtube.com/watch?v=HRhXX6JIIIg
Last 8 following:
Am now on YouTube
Wednesday, April 28th, 2010 by Green Food Safety Coach
Food Myths One
Tuesday, April 27th, 2010 by Green Food Safety Coach
There is a great ad on TV at the moment showing a guy in a food business kitchen accidently dropping a meat patty on the floor and then picking it up and with a blow on it, he then places it onto the burger and sends it out for the customer.
So it is obviously OK to use food that has been on the floor or ground for up to five seconds, right????
There is no such thing as the “Five Second Rule”!!!!!
Unless the floor / ground is spotlessly clean and sterile, the food will pick up up contamination when it is down there, regardless of the time in contact with it.
The contamination could include; dirt, insect or rodent droppings, dust, pest spray or bait, bacteria and, of course, anything from your shoes or feet.
Sounds yummy , huh???
Any food or packaging material that has been on the floor or ground, must be thrown out, especially in any type of food business.
I’m sick but can I work as I really need the m
Wednesday, April 21st, 2010 by Green Food Safety Coach
I have had the flu the last couple of days and being committed to be at a client’s business to running training today, it got me thinking about the perennial question of what to do with staff that are sick. Do you send them home or do you let them stay and put them away from all foods and food contact areas?
All food businesses should have a procedure for this situation and a record to show what happened. It can be a tough call for an employer, especially if the staff member needs the money. Any thoughts are welcome.
How safe is your food game
Wednesday, April 14th, 2010 by Green Food Safety Coach
Ran some food some training today for a long time client, and wanted to make sure that the staff, and client, got something out of it. I used my How safe is your food?game. It was once againvery successful, to the point that even though the some staff had to leave , they wanted to stay to find out if their team had won. When was the last time you heard people leaving training saying that they had fun?
People learn more, and better, if they are having fun. Food safety training doesn’t need to be boring and that is what this game is about.
Staff are the most important asset in a business
Wednesday, April 7th, 2010 by Green Food Safety Coach
It doesn’t matter how good your food safety program or controls are, it all comes down to your staff.
If staff don’t follow the procedures and training, things will go wrong and as a result there could be serious consequences.
As an example, in retail or hospitality food businesses staff are your last food safety point of control, when they are delivering the plates.
It is not the equipment or brand that is the most important asset in a food business, it is the staff. They are the face and the ones who do the work and ensure food safety. Training is the key, but it ultimately relies on people doing their jobs properly.
When writing food safety, or any other, procedures in a food businesses, it is not only a good idea to get the staff involved, it is essential. They will add things you didn’t think of and will be more likely to follow, and own them if involved in the development.
Am now on YouTube
Wednesday, April 28th, 2010 by Green Food Safety CoachFood Myths One
Tuesday, April 27th, 2010 by Green Food Safety CoachThere is a great ad on TV at the moment showing a guy in a food business kitchen accidently dropping a meat patty on the floor and then picking it up and with a blow on it, he then places it onto the burger and sends it out for the customer.
So it is obviously OK to use food that has been on the floor or ground for up to five seconds, right????
There is no such thing as the “Five Second Rule”!!!!!
Unless the floor / ground is spotlessly clean and sterile, the food will pick up up contamination when it is down there, regardless of the time in contact with it.
The contamination could include; dirt, insect or rodent droppings, dust, pest spray or bait, bacteria and, of course, anything from your shoes or feet.
Sounds yummy , huh???
Any food or packaging material that has been on the floor or ground, must be thrown out, especially in any type of food business.
I’m sick but can I work as I really need the m
Wednesday, April 21st, 2010 by Green Food Safety CoachI have had the flu the last couple of days and being committed to be at a client’s business to running training today, it got me thinking about the perennial question of what to do with staff that are sick. Do you send them home or do you let them stay and put them away from all foods and food contact areas?
All food businesses should have a procedure for this situation and a record to show what happened. It can be a tough call for an employer, especially if the staff member needs the money. Any thoughts are welcome.
How safe is your food game
Wednesday, April 14th, 2010 by Green Food Safety CoachRan some food some training today for a long time client, and wanted to make sure that the staff, and client, got something out of it. I used my How safe is your food?game. It was once againvery successful, to the point that even though the some staff had to leave , they wanted to stay to find out if their team had won. When was the last time you heard people leaving training saying that they had fun?
People learn more, and better, if they are having fun. Food safety training doesn’t need to be boring and that is what this game is about.
Staff are the most important asset in a business
Wednesday, April 7th, 2010 by Green Food Safety CoachIt doesn’t matter how good your food safety program or controls are, it all comes down to your staff.
If staff don’t follow the procedures and training, things will go wrong and as a result there could be serious consequences.
As an example, in retail or hospitality food businesses staff are your last food safety point of control, when they are delivering the plates.
It is not the equipment or brand that is the most important asset in a food business, it is the staff. They are the face and the ones who do the work and ensure food safety. Training is the key, but it ultimately relies on people doing their jobs properly.
When writing food safety, or any other, procedures in a food businesses, it is not only a good idea to get the staff involved, it is essential. They will add things you didn’t think of and will be more likely to follow, and own them if involved in the development.
