• Why food safety?

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

• What are the causes of foodborne illness?

Microbiological pathogens are a major food safety concern, causing millions of cases of foodborne diseases each year .About 75% of reported foodborne illness are due to mishandling of food in food service operations.

• Is foodborne illness preventable?

Foodborne illness is preventable if you implement a food safety system that address the needs of your operation - systems designed for food processors, or retail outlets. 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. From this start you build.

• Can I implement a generic system?

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

• How do I implement a food safety system?

In the food service sector, the cook/food handler is the critical controller, and the control document is a simple set of written instruction based on identification of hazard controls. These are used for training employees. AFR's approach is to start with a 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 your 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.