Bad publicity, reputational damage, financial loss, litigation and, ultimately, business collapse - the repercussions of shoddy food management can be devastating.
From cafés and restaurants to hotels and major foodservice operations, the perils of neglecting a system based on HACCP (hazard analysis, critical control points) principles cannot be overestimated.
Tough regulatory pressures come against a backdrop of chefs and operators being required to work to ever-tighter budgets, make kitchen efficiencies and stay on-trend with their food offer. Poor controls can also lead to unnecessary waste if, for example, a malfunctioning fridge goes unnoticed and stock is lost.
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