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Best Practices for Food Handling When Receiving Goods

Best Practices for Food Handling When Receiving Goods

An effective receiving procedure for food deliveries is important to run a successful food service operation. Along with sourcing from authorized suppliers, adhering to the right food handling practices when receiving goods ensures the safety and excellence of the food provided. Errors while receiving can result in food wastage, financial losses, and unhappy customers. A complete guide that outlines the steps to be taken after delivery arrives, including inspecting and rejecting items, is available to help you. Establishing a strong

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understanding the formation of carcinogens in foods

Understanding Formation of Carcinogens In Foods

The heat applied during cooking gives rise to the formation of carcinogens, including Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs), Advanced Glycation End products (AGEs), and Acrylamides, which have been associated with increased risk of cancer.

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what are grease traps and how to clean them

What Are Grease Traps for Commercial Kitchens and How to Clean Them

As global awareness of environmental concerns continues to grow, examining your FOG (Fats, Oils, and Grease) management presently can be a prudent investment, safeguarding your business against anticipated, increasingly stringent global legislation in the future. Grease traps are the central collection point for all fats, oils, and grease (FOGs). Neglecting their cleaning not only exposes you to regulatory consequences but also subjects you to substantial fines. This article covers everything related to grease traps for commercial kitchens: definition, types, and

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what are enzyme cleaners and when to use them

What Are Enzyme Cleaners and When to Use Them

What Are Enzyme Cleaners Enzyme cleaners harness the power of biological enzymes, which are specialised molecules accelerating chemical reactions, to swiftly and efficiently degrade various types of dirt and grime. These cleaners contain beneficial bacteria that rapidly multiply and initiate the production of these enzymes upon application to a surface. As these bacteria flourish, they contribute to the breakdown of organic matter, such as food particles, grease, and other waste, into smaller components, making them easier to clean or remove

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hepatitis e prevalance, transmission, and prevention strategies

Hepatitis E Virus (HEV): Prevalence, Transmission, and Prevention Strategies

Hepatitis E virus (HEV) is the leading cause of enteric viral hepatitis worldwide. Recently, autochthonous HEV infection has emerged as a significant concern in Europe, as the EFSA reported, making it a global public health issue. Despite its low prevalence overall, HEV varies significantly in different regions, with higher rates observed in developing countries. In Spain, the general population’s prevalence of anti-HEV antibodies is reported to be 1.1% (Echevarría et al., 2014). HEV is a small, spherical virus, approximately 27-34

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what is the global food safety initiative gfsi

What is Global Food Safety Initiative (GFSI)?

The Global Food Safety Initiative (GFSI) is vital in ensuring food safety management systems. It endorses auditing platforms that meet its gold standard for food safety audits, instilling customer confidence and attracting new ones. GFSI evaluates suppliers based on disclosure, operational compliance, and traceability to ensure consistent, safe food production. Accreditation, capability building, and benchmarking contribute to improved industry practices and market accessibility. GFSI’s efforts benefit stakeholders by upholding the highest standards in food safety, product integrity, and cost efficiency.

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10 listeria contamination hotspots identified

10 Listeria Contamination Hotspots Identified

Listeria monocytogenes, or Listeria, is a dangerous bacterium causing severe illness in vulnerable populations. Listeria’s ability to thrive in various environments significantly threatens food safety and public health. To effectively combat this pathogen, it is crucial to identify potential sources of contamination and implement preventative measures. This article serves as a guide, highlighting ten key areas where Listeria can be found, enabling individuals and organisations to take proactive steps to reduce the risk of listeria contamination and protect consumer health.

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the risks of mosh and moah contamination

The Risks of MOSH and MOAH Contamination

In our quest for convenience and efficiency, we often overlook the potential dangers hidden in the products we use every day. Two such hazards, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) have recently emerged as concerning substances that demand our attention. Found in a wide range of common items, from food packaging to cosmetics, MOSH and MOAH have been linked to long-term organ toxicity, carcinogenic properties, and tissue accumulation, making it vital for individuals to be

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5 spots to look for mould in your restaurant

5 Spots to Look For Mould in Restaurants

Maintaining a clean and hygienic environment is paramount in the restaurant industry, where customer satisfaction and safety are paramount. However, while restaurant owners and managers diligently focus on aspects such as food quality, customer service, and ambience, one crucial yet often overlooked factor is the presence of mould. Mould growth not only poses health risks but can also tarnish a restaurant’s reputation and lead to compliance issues. Identifying and eliminating mould promptly is vital to ensure the well-being of both

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gram positive vs gram negative bacteria what is the difference here all you need to know

Gram Positive vs Gram Negative Bacteria

What is the difference between gram-positive and gram-negative in bacteria? Bacteria are a diverse group of microorganisms that play an essential role in our environment and health. Among the many different types of bacteria, Gram-positive and Gram-negative bacteria are two of the most important and well-studied groups. These terms refer to the way that bacteria respond to a laboratory staining technique known as the Gram stain, which was developed in the late 1800s by Danish bacteriologist Hans Christian Gram. Since

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