Liability is a broad field and a complex topic, and you are not alone if you feel daunted by it. SATIB insurance have all the answers you need on their webinar recording available on YouTube.

SATIB’s own underwriting expert, Carla Gillham, and Attorney Stefan de Beer will take you through everything you need to know about liability risk, management, cover, as well as legal implications.

Visit our website, call +27 (0)861 728 4248 or email contact@satib.co.za.

Nova Chocolate has added to their range of products with NOVA Baking Chocolate Buttons which are available in 1kg, 500g and 150g pouches.

Nova Baking Buttons are delectable and moreish! Spoil yourself with something dark when baking and indulge in guilt-free chocolate buttons.

The Nova range of chocolate products are sugar free, no added sugar, gluten and dairy free, vegan and diabetic friendly and contains no MSG, artificial colourants or modified starch.  Only pure ingredients are used.  NOVA Chocolate is an artisanal range of locally made products, proudly South African. Support local and shop NOVA Chocolate.

NOVA Chocolate recently launched their new look website – visit novachocolate.co.za, and let us know your thoughts. We would love to hear from you!

Made with love from the NOVA Chocolate team!

Temperature control keeps foods that are meant to be served hot or cold at the correct temperatures to prevent the rapid growth of dangerous bacteria.

Food Consulting Services can perform an audit on your kitchen to determine if your food is being kept at the correct temperature and safe to eat.

What foods are considered high-risk and need good temperature control?

• Raw meats, cooked meats and food containing meat, such as casseroles, curries, lasagne.
• Processed fruits and vegetables, such as prepared salads and ready-to-eat fruit packs.
• Cooked rice and pasta.
• Processed foods containing eggs.
• Dairy products and foods containing dairy products, such as milk, cream, custard and dairy-based desserts.
• Seafood (excluding live seafood) and food containing seafood, such as seafood salad.
• Foods that contain any of the above foods, such as sandwiches.

When foods are left out at temperatures between 20 – 45°C, food spoils a lot quicker. This is the critical danger zone. This zone is a temperature range in which bacteria grow and multiple at its fastest. This ranges from 20 – 45 °C. Bacteria can, however, grow and survive between 0 – 60 °C. Yet, the most common food-related bacteria grow at their best in the critical danger zone. Our internal body temperature is at 37 °C and many food poisoning bacteria are able to grow at their best at this temperature.

Contact with us to book an audit of your kitchen via our website, call +27 (0)11 315 5007 or email info@foodconsulting.co.za.