Wie stellen Sie die Lebensmittelsicherheit in Ihren F&B-Betrieben sicher?

All you need to know is your basics, in such a competitive FNB market people are skipping their basics and jumping to AI and other techno options. My perspective is simpler that any FNB entrepreneur/persona needs to fulfil the core of FNB and understand the basic requirements and obey the guidelines which are set by our ancestors.

By understanding the principles of food safety and adhering to standard procedures. Also one needs to put measures that works hand in hand in whatever the task he or she doing when handling food .

Knowing your hazards in your F&B operation is a key factor to food safety. Analyzing your hazards one time is not enough as F&B operations are not static. Knowing which hazards are more likely or severe and acting on those accordingly will help you focus on the main areas of your operation.

Always train your employees about hazards and be pro active in taking action when you notice one in your store. At the same time coach your supervisors to do the same and in turn let them coach the staff to report a hazard whenever they see it

This is easy enough at a very high level. In the best establishments this is a very easy thing to understand What happens the cold chain is broken, before delivery? Do we always assume the cold chain has bee maintained?

Building a HACCP system for your operation is a great way to helping with food safety. Getting your Critical Control Points correct is a key factor in targeting the pinch points in your processes. Having the best HACCP system in the world is not enough unless you have the backing of all people involved in the operation.

Again training comes into play as well as validating all documents as a manager. Ensure that action plans are in place for addressing non conformities. Develop a HACCP report and conduct it once a week to analyze where your store stands and what issues need to be addressed

In my experience, Implementing HACCP can enhance consumer confidence in the safety and quality of products, which can be a competitive advantage for businesses. Remember that HACCP is a dynamic system that requires ongoing commitment and vigilance to maintain food safety standards.

When staff hear the word training, you can always hear a groan, but its up to you on how lively you can make that training. Trainings don't always have to be classroom style or hours long. A quick food safety bite or a 15 minute how-to during the briefing goes a long way. What has worked for me is going into the operations and observing individuals working and take my notes for what they did wrong and discuss the errors without naming them; you will see the culprits eyes widen when they know that they are the one who made the mistake and they fix themselves.

Make training fun by introducing gamification and role play. Put your staff into everyday situations and let them practice the steps that need to be taken to address those situations. Use reward and recognition as positive reinforcements

Food safety training is essential in all f&b departments to protect customer health, comply with legal requirements, maintain a positive reputation, save costs, and ensure the well-being of both customers and employees. It is an investment that contributes to the overall success and sustainability of your restaurant business.

The best way to maintain food safety and hygiene is by conducting random quality checks yourself and coaching or recognizing employees based on the situation. Ensure that critical stations have KPI's posted and explained to employees so that they know the required standard and follow it

Food Safety is a critical aspect in F&B, the most important approach is Training of all the food handlers. Enlighten them on the ways and procedures of food safety measures. To be effective, the Quality Assurance team should completely identify the areas of risk and measures to put in place in order to prevent the risks from occurring. Thereafter monitoring and evaluating the procedures from time to time to ensure strict compliance/adherence.

To ensure food safety in F&B operations using technology and innovation: 1. Implement IoT sensors for real-time monitoring. 2. Get food safety apps for staff training. 3. Invest in automated kitchen equipment. 4. Utilize UV-C disinfection. 5. Analyze data for risk identification. 6. Label food items with QR codes for transparency. and the latest trend we should keep an eye on: the Usage of blockchain for traceability.

Ensuring food safety in food and beverage operations involves rigorous measures. Firstly, staff undergo proper training in hygiene and handling. Regular inspections and audits of storage, preparation, and serving areas are vital. Implementing HACCP (Hazard Analysis Critical Control Points) systems identifies and manages potential risks. Adequate refrigeration and temperature control are maintained, and foodborne illness prevention protocols are strictly followed. Lastly, transparent labeling and communication with customers about allergens and ingredients further enhance safety.

Hygiene managers are always looked at as the police of the operation, and this can lead to people hiding mistakes which could lead to more serious issues down the line. My approach has always been to be with the team in the operations during busy periods and looking for any serious malpractices(which would be stopped immediately) and debriefing them on the malpractice once the operation slows down.