There are 4 key areas to food safety:
- Personal hygiene
- Temperature of food
- Checking use by dates
- Cleaning
Koen De Roover of the Belgian Federal Agency for the safety of the food chain (FAVV) discusses the importance of the four areas.
Category / Videos
What employees really need to know about food safety
These two animation videos capture in a playful, clear and visual way what employees really need to know about food safety in the kitchen and when redistributing food surplus.
You can use them to inform and to raise awareness at;
- the introduction or completion of a course on food safety and HACCP
- as a refresher to (re)introduce the importance of food safety
- as the basis for a discussion with your team
Animation video 1. Food safety in the kitchen
Animation video 2. Food safety in food distribution
Motivating staff to follow food safety rules
Every manager or coach encounters resistance or frustration from time to time, and this is no different when applying the food safety rules.
Ute Poelmans of Web vzw, a food distribution centre in Belgium, gives us an insight into how she, as a work floor supervisor, tries to communicate food safety rules in a motivating and manageable way.
Inside the Fareshare Sussex warehouse
Fareshare Sussex is a food distribution centre based in Brighton. This video shows you what it is like to work in the warehouse
How Fareshare Sussex manage and support their volunteers and staff
In this video you can hear Emily from Fareshare Sussex share how they manage and support their volunteers and staff through on the job training.
How Food Savers Ghent train volunteers
Kenny Willems, instructor at Foodsavers Ghent, explains how, step by step, they guide their new sorters on the work floor from more simple sorting tasks to more complex tasks such as scanning and distributing food surpluses.
Manual handling
Laura Pope from Fareshare Sussex talks through the different parts of manual handing that are useful to know if you’re working in a food distribution centre.
Tips on how to eat well
Fran Taylor, the Brighton Nutritionist, shares her knowledge on how we can all eat well. Take a watch below.
Food inequity and the importance of food for good health
Ann Lebaq works at Gezond Leven, a not for profit organisation in Brussels, where they specialise in supporting food banks and community kitchens.
Find out what Ann has to say on food inequity and the importance of food for good health.
Tips on helping people to eat well
Chris Clyburn works at the Full Crumb Kitchen. Here, Chris shares his tips for helping their customers to eat well.
The Real Junk Food Project (Brighton)
The Real Junk Food Project (Brighton) is a café which feeds people with food that would go to waste. Find out more about how they do this and how it improves peoples’ health.
The differences between coaching and mentoring
There are lots of ways we can support people in their roles. Two ways are coaching and mentoring. Each one is a little different and requires you to lead the conversation slightly differently.
Here, Esmee Russell, a coach, explains some of the differences between coaching and mentoring.
Why trying to convince someone just won’t work
Sometimes we’re tempted to tell people how they should do things and we notice that they don’t do what we suggest. That’s because trying to convince people doesn’t work. Inge Laperre, a coach, explains why convincing doesn’t work.
How to encourage someone to try something new
There are lots of ways we can support and encourage someone to try something new. Here, Esmee Russell, explains how we can do this.