Why food safety?

Safety is a critical issue facing the food service industry. Outbreaks of food borne illness result in substantial costs to your customers, prevent your employees from working, and ultimately affect your company.

What is the cost of food borne illness?

Microbiological pathogens are a major food safety concern, causing millions of cases of food borne disease each year in the United States and up to 9,000 deaths. About 75% of reported food borne illness is due to mishandling of food in food service operations.

Is food borne illness preventable?

Food borne illness is preventable if you implement a food safety system that addresses the needs of your operation - systems designed for food processors, or retail outlets in the United States are NOT necessary transferable to the Asian setting. Ultimately you need to strive towards implementing a Hazard Analysis Critical Control Point (HACCP) system. But this does not have to be the first step. We recommend a step by step approach that allows you to immediately implant a minimum level safety system. From this start you build.

Can I implement a generic system?

Even though the causes of food borne illness and the means to prevent it have been clearly identified, the incidence of food borne disease in all countries is not on the decrease. The reason for this is that systems implemented are not always appropriate. What ever the system your adopt must take into consideration YOUR operation and recipes; it must also include your suppliers and environment of your premises. There is no such thing as a standard food safety system.

How do I implement a food safety system?

In food service the cook / food handler is the critical controller, and the control document is a simple set of written instructions based on identification of hazard controls. These are used for training employees. AFR's approach is start with its manual -  a document detailing policies, procedures, and standards which is based on the practical experience of our members  and the real operating environment in Asia . We will then work with your company so that you can adapt this document to the needs of your operation.

Are there other advantages to implanting a food safety system?

Flow charts are great analysis tools for designing an efficient, effective recipe - saving you money and reducing waste.

Why should I use Agro Food Resources?

Because we realize that safety in the food service sector is dependant on the synergy between three vital components -food science, commercial cooking and documenting management systems - we have brought together a team that can address this need .

Our team can "talk the language" of the employee in the kitchen and health officials or inspectors.