How do I know if the burger ingredients are safe to eat? How does the burger joint ensure the quality of the meat they use? Do they handle the meat correctly to prevent food safety incidents? Will they know…
We've highlighted the numerous benefits that food safety labelling with Andy delivers to the hospitality and food service industries. Higher efficiency, improvement in team productivity, employee satisfaction and substantial savings in time and resources for businesses are clear testimonies…
Do your teams follow a clear, methodical, and safe process for thawing food in your kitchens? If there is confusion and disagreement about how to thaw food in your food service business, keep in mind that you are not…
While it's true that foodborne illness, infection, and intoxication are terms related to diseases caused by microorganisms or toxic substances, each refers to a completely different process. It’s important not to confuse or mix them up. In any case,…
Is it a matter of the severity of the incident? Is it linked to the type of trigger that causes one or the other? Food alert vs food incident: differences and important details you need to know, explained in…
Several sources estimate that close to 5 billion pizzas were consumed in 2023... W-O-W! That's a lot of pizza! The global pizza market reached a value of $233.26 billion by the end of 2023. Incredible, isn't it? And while…
You've probably seen our friendly food safety assistant Andy on social media, in interviews, videos, etc., and in your mind, you now associate Andy with the digitisation of food safety protocols in food service businesses. And indeed, you're not…
Did you know that food chemical contamination is one of the main hazards to food safety in the food industry? The presence of an unwanted chemical in our food is much more common than we imagine, and it can…
The internal temperature of the food you prepare in your kitchens is one of the most important cooking parameters for your teams. The internal food temperature of your product dictates not only the quality of the final product, but…
