Hi everyone,
I’m interested in how different food businesses manage food safety procedures during busy day-to-day operations. It can be easy to have good procedures written down, but making sure staff consistently follow them is another challenge.
What methods have worked well for your business?
How do you keep staff engaged with food safey?
Do you use regular checks or refresher training?
What areas tend to be the hardest to manage consistently?
Would be interested to hear what has worked for others.