The content of this book was put together over the 10 years of working as a hygiene and food safety consultant for the hospitality and retail industry.
Over the years I have found that kitchens would implement complicated strategies for managing food safety such as Hazard Analysis of Critical Control Points (HACCP), without ensuring that the basics were taking care of first.
This meant that the kitchens became so focused on record-keeping and documentation, that fail-safes implemented would consistently fail when measured against a basic hygiene system.
These resulted in regular food poisoning complaints, which could not be resolved until the consultation process lead to the realisation that staff, including chefs had not been trained on a basic food safety and hygiene, and had gone unnoticed due to the focus on higher level documentation processes being the main area of effort.
Thus, the need to re-train staff on the basic level, so that the foundation for higher level systems could be solidified and rebuilt from the ground up.
The intention of this book, is to help others build a solid foundation of basic hygiene and food safety, so that the higher-level systems do not fail them in the future.
It is easier to learn new habits than, unlearn old bad ones.
I hope that you find this book useful, in helping you create awareness, understanding and implementation.