What to expect with food safety audits
If you’re head down running a busy kitchen, the thought of an impending food safety audit may bring...
Paul Wilson
Paul comes from a background of over 30 years in the hospitality industry, including managing and owning various establishments in Queenstown. Paul is passionate about engaging with people in the hospitality industry, and enjoys the challenges and rewards the industry brings.
COVID-19 and Alert Level 2
During Alert Level 2 hospitality businesses can open.
COVID-19 and Alert Level 3
If you do decide to reopen your business, as well as keeping your food safe and suitable, you will...
COVID-19 food safety tips from the Chomp community
Several clients have contacted us to discuss their Coronavirus initiatives, so we thought we’d...
Safety first, second nature: building a food safety culture in your kitchens.
Creating a culture of food safety is part of growing a strong, resilient tree from the roots up.
Avoiding food safety snafus with good FCP management
And more venues mean more work, extra travel time and greater potential for snafus.
Take a paper cut: it’s time to consider a digital Food Control Plan
If your recurring nightmares involve you being buried by an avalanche of paperwork, it’s time to...
What to expect when you’re expecting a food safety audit
If you’re head down running a busy kitchen, the thought of an impending food safety audit is...
Is your kitchen food safety audit ready?
On top of running a kitchen – with its double shifts and unsociable hours – you’re busy managing...
Stay compliant with these tips for a clean and safe kitchen
While food safety tasks seem basic from the outset, they can be easy to forget or do ineffectively...
How does the 2014 Food Act affect you?
The 2014 Food Act is now in play and aims to make kitchens safer for everyone. Introduced on the...
The New Zealand Government Steps Up Strategy
The New Zealand Government is stepping up it’s strategy another level in the battle to bring down...