Andy’s Blog
How to prepare your foodservice business for a health inspection (and sleep soundly every night!)
You know it's coming. Just don't know when. Health inspections are an inevitable part of the…
HACCP Fails and effective corrective action strategies with Andy
In today's globalised food service industry, every step in the food chain carries the…
Food Safety in School Cafeterias: Protecting Our Children’s Health
Every year, millions of people fall ill from foodborne illnesses. Sadly, children are particularly…
Food Safety in Sushi Restaurants: Risks, HACCP and Safe Preparation
Across continents and cultures, a culinary tide is turning. Sushi, once a treasured tradition…
Unlocking the Secrets of Food Safety Excellence in Denmark and Sweden
When it comes to food safety management, few nations shine brighter than Denmark and…
Food Safety in Burger Restaurants: Risks, HACCP and Quality Control
How do I know if the burger ingredients are safe to eat? How does…
Food Safety Labelling with Andy: all your questions answered!
We've highlighted the numerous benefits that food safety labelling with Andy delivers to the…
Thawing food in food service businesses: correct and safe procedures
Do your teams follow a clear, methodical, and safe process for thawing food in…
Foodborne Illness, Infection, Intoxication… Are They the Same?
While it's true that foodborne illness, infection, and intoxication are terms related to diseases…
Food Alert vs Food Incident: what’s the difference and how can Andy help prevent them
Is it a matter of the severity of the incident? Is it linked to…
Food safety for Pizzerias: HACCP, labelling and all you need to know
Several sources estimate that close to 5 billion pizzas were consumed in 2023... W-O-W!…
Beyond food safety: boost your operational efficiency with Andy!
You've probably seen our friendly food safety assistant Andy on social media, in interviews,…