FoodBev International Consulting (Pty) Ltd provides customized training and consulting in food safety and nutrition in the Foodservice Industry. Our services cover all the sectors of the Foodservice industry, which include hospitality industry (hotels & restaurants), coffee shops, fast food and take away establishments, catering services for pubs and bars, schools, universities, hospitals, retirement villages and correctional services. Food poisoning occurs very regularly in the foodservice industry due poor hygiene standards and spread of pathogenic organisms. Allergen management is also critical in the food industry as any exposure of allergens to customers who are allergic to any food can have serious health effect, and can be fatal.
Our training and consulting services focuses on training of staff in best practices covered in Good Catering Practices (GCPs) based on local standards of R638 Foodstuffs, Cosmetics and Disinfectants Act No. 54 of 1972 Regulations Governing General Hygiene requirements for Food premises, the transport of food and related matters including GCP and Allergen Management. Training also include implementation of international standards such as HACCP, ISO 22000 and FSSC 22000 that include ISO/TS 22002-2 – prerequisite programmes (PRPs) for the catering industry. The largest segment of the hospitality industry is the food and beverage industry. We work with hotels and restaurant food and beverage managers and chefs to audit their food and kitchen hygiene and allergen management standards. Please contact us for more information on our Foodservice Industry offering.
Food Safety & Hygiene Audits
We offer hygiene & food safety audits in line with regulatory and international best practices of food, good catering practices (GCPs), kitchen hygiene and allergen management standards. This provides a comprehensive inspection to evaluate compliance with established hygiene and food safety schemes and requirements, as well as a company’s hygiene policies and practices. The audits include the following but not limited to: Building structure, cleaning & sanitation practices, deliveries, documented information, monitoring and records, supplier management, emergency procedures, equipment & facilities including maintenance, food display, personal hygiene, allergen management, pest control, food handling, storage areas, supervision, staff training, temperature control, microbiological sampling, testing & monitoring, compliance to customer requirements etc.