Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018

Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018

The FSANZ Food Standards Code describes an allergy as: “A food, food ingredient, or component of ingredient that can cause a severe adverse reaction in some individuals”. Unfortunately, Australia has one of the highest rates of food allergy in the world, with between 5-8 per cent of children and 2 per cent of adults that have an allergy to one or more food ingredients. The most severe of these reactions is a condition called anaphylaxis. Anaphylaxis is potentially life threatening. This year, Pro-Visual Publishing has updated the newest Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018 with the support of Restaurant & Catering Australia (RCA) and Restaurant & Catering South Australia with the aim to prevent these tragedies.

This Guide covers the important topics of:

• Food allergens
• Preventing cross-contamination
• Safe manual handling
• Safe food storage and stock rotation
  
  

Restaurant and Catering Industry Associations injury data shows that kitchen hands, cooks, waiters and chefs across all age categories sustain the highest number of injuries. Most of these occur when lifting, handling or reaching, and most commonly result in sprains and strains of muscles and joints. Pro-Visual Publishing now features Augments Reality (AR) which is a platform used to educate and ensure all staff in the workplace on how to avoid such injuries and food allergens situations.

To receive a free copy of the Guide, please visit contact us.

Read more...

To contact Pro-Visual Publishing about Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018 use Get a quote.

The FSANZ Food Standards Code describes an allergy as: “A food, food ingredient, or component of ingredient that can cause a severe adverse reaction in some individuals”. Unfortunately, Australia has one of the highest rates of food allergy in the world, with between 5-8 per cent of children and 2 per cent of adults that have an allergy to one or more food ingredients. The most severe of these reactions is a condition called anaphylaxis. Anaphylaxis is potentially life threatening. This year, Pro-Visual Publishing has updated the newest Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018 with the support of Restaurant & Catering Australia (RCA) and Restaurant & Catering South Australia with the aim to prevent these tragedies.

This Guide covers the important topics of:

• Food allergens
• Preventing cross-contamination
• Safe manual handling
• Safe food storage and stock rotation
  
  

Restaurant and Catering Industry Associations injury data shows that kitchen hands, cooks, waiters and chefs across all age categories sustain the highest number of injuries. Most of these occur when lifting, handling or reaching, and most commonly result in sprains and strains of muscles and joints. Pro-Visual Publishing now features Augments Reality (AR) which is a platform used to educate and ensure all staff in the workplace on how to avoid such injuries and food allergens situations.

To receive a free copy of the Guide, please visit contact us.

Read less...

To contact Pro-Visual Publishing about Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018 use Get a quote.