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Waste Poses a Risk to Your Business


W.R.A.P. (Waste and Resources Action Programme) is working with businesses across all sectors to manage waste more effectively. W.R.A.P’s research has established that far more can be done by enterprises to minimise waste, handle items correctly and to dispose of refuse responsibly. Restaurant food safety training is the best solution for many catering businesses.

  • Food waste in the UK restaurant sector costs £682 million per annum.
  • That equates to £3500 per tonne.
  • R.A.P estimates this represents 97p of avoidable waste per meal.

Fresh produce is one of the most problematic areas which suggests issues with over stocking and incorrect storage. Some produce gives off a hydrocarbon gas called ethylene. It ripens produce more quickly so learning which goods emit ethylene and storing these separately to other produce is a simple, effective waste reducing measure.

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Maintaining an accurate stock inventory is imperative for operations, cost and waste analysis.

 Is your team confident about where certain foods should be stored in relation to other foods in fridges? For example, raw meat and seafood should always be placed on the lowest shelves. When this practice is forgotten or ignored there will be avoidable food wastage or cross contamination risks. Restaurant food safety training and health and safety courses illustrate the necessity of correct storage for fresh, bacteria free goods.

Regular checks should be made to ascertain that appliances are functioning at the right temperatures and maintaining food in its optimum condition.

When attention to stock rotation is lacking and items exceed their use by dates, the wastage and food safety in catering risks soar.  Writing off hundreds of pounds worth of stock each week to meet legislative requirements is a task that no manager or owner relishes. The alternative, working against the rules, leads to cross contamination, food poisoning, legal action, fines and potential closure. That’s a waste of what could have been a thriving enterprise.

Approximately a quarter of diners leave some of their meal uneaten. Reduce the portions slightly and consumers can finish their meal; they’re happy and without great effort your business has reduced waste and its cost implications.

With all food safety in catering practices, an understanding of cause and effect and current legislation are vital. Only by educating your staff and managing everyday tasks proficiently can a restaurant or other food related business operate with peace of mind and confidence.

Under EU and UK legislation, a Hazards Analysis Critical Control Points (H.A.C.C.P.) based food safety management system should be initiated, this preventative tool answers many control and waste reduction demands.

Speak to a leading food industry training company, Food Alert for example, about food safety in catering courses for all levels of employees. Courses can be tailored to your business for maximum clarity; carried out in house, in a training centre or online.

The cost of restaurant food safety training for your team is a small one compared to the rewards in diminished wastage, increased profits and higher morale.

Don’t waste time, book food safety in catering training today.




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