With food hygiene ratings publically available to anyone and the media taking hold of any low scoring stories, maintaining a gold standard of food safety and demonstrating these principles to Environmental Health Officers is no longer just a matter of good practice, but also imperative to the success of your brand.
Taking the steps to protect your brand from a food safety crisis needn’t be complicated and falls down to two main points, Hazard Analysis and Critical Control Points and allergen compliance.
So what can you do to take control of these kitchen processes?
Training and management
High employee turnover and outdated practices can lead to increased human error. The hospitality industry is renown for its high staff turnover. Bringing in new people poses risks, these new recruits need to be trained and must learn your Hazard Analysis and Critical Control Points quickly and efficiently.
Brands cannot expect quality and consistency without first investing in modern tools and the education of their staff.
These modern tools define a culture of food-safety which can be better enforced and monitored to create a new level of consistency.
Digital HACCP, intelligent checklists and sensor technologies are no longer components of science-fiction but instead a reality that should be wholeheartedly embraced. Ensuring that your brand is set up to provide consistency no matter the turnover of your staff.
Turn to digital
Brands should shift to modern technology tools such as The Cloud and digital menu-management software. These new technologies drive the correct behaviours and provide a digital and safe space to log important records and food safety audits. It’s time to discard the paper folders and Excel spreadsheets and move to a system that works for you, not against you.
Record your HACCP alongside your recipes and methods making them easy to follow for even the newest recruit.
Digitise your allergens at ingredient and recipe level and communicate them effectively to your customers, ensuring that you stay compliant and your diners stay safe.
To read more about what you can do to prepare for an EHO inspection click here. And to find out what Kafoodle can do to digitise your processes watch our 60-second video or contact Annie on 07546 626 406
Food Allergy Awareness
Winner | 2015
Product Excellence Award
Winner | 2016
Great British Entrepreneur Awards
Silver Winner | 2015