Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018– Released
You may have heard of food allergens, however, do you know what they are? The FSANZ Food Standards Code describes an allergy as: “A food, food ingredient, or component of ingredient that can cause a severe adverse reaction in some individuals”. Unfortunately, Australia has one of the highest rates of food allergy in the world, with between 5-8 percent of children and 2 percent of adults that have an allergy to one or more food ingredients. Pro-Visual Publishing has released the 2018 edition of the Restaurant & Catering Australia’s Guide to Food Safety & Hygiene Guide with the support of Restaurant & Catering Australia (RCA) and Saviour Australia with the aim to prevent these tragedies.
This Guide covers the important topics of:
· Food allergens
· Preventing cross-contamination
· Safe manual handling
· Safe food storage and stock rotation
Restaurant and Catering Industry Associations injury data shows that kitchen hands, cooks, waiters and chefs across all age categories sustain the highest number of injuries. Most of these occur when lifting, handling or reaching, and most commonly result in sprains and strains of muscles and joints. Pro-Visual Publishing now features Augments Reality (AR) which is a platform used to educate and ensure all staff in the workplace on how to avoid such injuries and cross-contaminated foods in the workplace.
“I would like to thank the sponsors of the Restaurant & Catering Australia’s Guide to Food Safety & Hygiene 2018. Their support has made it possible to distribute the Guide free of charge.”
– John Hutchings, CEO.
Pro-Visual Publishing is the leading specialist in wall-mounted workplace health & safety, food safety & hygiene, and wellbeing information resource guides. The guides are vital resources to help prevent workplace injuries and ensure good health to employees and customers.
For media enquiries or images please contact Deanna Davenport at Pro-Visual Publishing on (02) 8272 2611 or firstname.lastname@example.org