Restaurants that use HACCP as a Tool Find Success
We live in a highly connected world. Communications cross the globe in mere seconds and spread like wildfire on social media and the 24-hour news cycle.
This readiness of information sharing extends to the foodservice and hospitality industry. More and more, customers can peek behind the kitchen door of any restaurant and step into the health inspector’s shoes to see what they see.
“Name and shame” is a type of vigilance that’s gaining momentum in the food sector. In 2013, China announced legislation that would publicly list food safety violators on government websites. The New South Wales Food Authority regularly publishes the names of establishments that have or are alleged to have violations following a health inspection.
In some cases, it’s no longer just a choice of Thai or Italian, fast food or fine dining. Some consumers will now ask: are you making the grade?
It may seem daunting, but increased transparency can also provide the opportunity for your restaurant or foodservice establishment to shine. How can you make sure you get an A?