Restaurant & Catering Australia's Guide to Food Safety & Hygiene 2015/16
Pro-Visual Publishing Pty Ltd
Hospitality, Occupational Health, Health and Safety
Kitchen housekeeping tasks, manual handling, and preventing slips, trips and falls are key areas impacting on kitchen hands, cooks, waiters and chefs within this industry. Repetitive strain is another. Manual handling related injuries and strain account for approximately half of the total lost time injuries/diseases in this industry, so it’s no wonder strict procedures and guidelines are in place to alleviate repetitive movement, load handling strain and general posture impairments.
But workers aren't the only ones at risk within this industry. It is estimated that every year more than five million Australians are affected by foodborne illness. Most food poisoning incidents are a result of mishandling food – keeping it at the wrong temperature, incorrect re-heating, and cross contamination. It is imperative that food safety compliance is adhered to, and that storage and handling measures are taken to reduce the occurrence of cross-contamination.
For further information, or to obtain additional copies of the Guide, please call (02) 8272 2611, email [email protected] or visit www.provisual.com.au
For media enquiries or images please contact Deanna Davenport at Pro-Visual Publishing on (02) 8272 2611 or [email protected]
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