What steps should you take to re-open when we come out of COVID-19 level 4Time: Apr 27, 2020 10:00 AM in Auckland, Wellington
Food safety control is a time-consuming job for large hospitality businesses, particularly when it is still done with pen and paper. Multi-site hospitality businesses can save significant time and reduce costs by digitizing their food safety management.When Auckland Council made temperature monitoring of fridges containing perishable foods compulsory, Matt Farley, Group Chef of AUT Hospitality Services, started to look at fresh ways to implement the new requirements without hindering staff from performing other key tasks like serving their customers.
Food safety is a serious issue that still affects people on a global scale. Each year, unsafe food causes 600 million foodborne diseases...
