In the lead up to November’s Australian Food Safety Week, Pro-Visual Publishing is calling for greater education of workplace hygiene with its 2009/10 edition of the Restaurant & Catering Australia’s Guide to Food Safety & Hygiene.
The Guide, which is being sent out free of charge in the coming weeks, explores correct and appropriate procedures that assist in good workplace hygiene. Restaurant and café staff are asked to ensure they tell their supervisor if they are suffering from an illness that may contaminate the food and in all instances it is recommended that they follow basic hand hygiene procedures.
Restaurant and Catering Australia (R&CA) believes the Guide is a practical health and food safety resource Chart for members of the restaurant and catering industry.
“The Restaurant & Catering Australia’s Guide to Food Safety & Hygiene provides managers and employees with up-to-date information and procedures on personal safety as well as correct workplace and food hygiene measures,” said R&CA’s CEO John Hart. “R&CA are proud to support the Guide and its development over the past eleven years and we will have additional Charts available to members who require additional copies for their workplace.”
Also addressed in this year’s Guide is the topic of knives and sharps safety. Caterers, chefs and kitchen staff are provided with key procedures that can be implemented to reduce the risk of injuries such as lacerations and bruising.
The Guide will be distributed to restaurants and cafés nationally. Additional copies are available and all Guides are produced and distributed without cost thanks to industry sponsorship.