Long nights slaving over a hot… pile of paperwork. It’s a big job monitoring food safety records to make sure they’re complete, accurate and up-to-date. And more venues mean more work, extra travel time and greater potential for snafus.
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For hospitality business owners, especially those managing multiple venues, a key challenge is keeping control and an overview of your kitchens’ paper based Food Control Plans (FCPs). With this lack of oversight comes the risk of food safety issues, which can seriously damage your brand reputation and your bottom line.
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By now you are all set with the weapon of a Food Control Plan - your strategy of compliance is in place! Congratulations! But what if it’s not implemented? Have you ever tried to stick to a diet and days later found yourself spoon deep in that Ben and Jerry’s? The intention was there, right?
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The Food Act 2014 has created uncertainty for many hospitality businesses. It’s not enough to just have safe food practices anymore - recording your food control tasks and actions, and getting through your audit just got a whole lot trickier!
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It’s argued that ‘food deemed unsafe is more detrimental to brand image than food deemed lower quality’. No customer wants to get sick from eating at your place. So when a food outlet is seen to be risking customer safety, it’s not easily forgiven or forgotten.
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