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Bad food = bad business - Reassure your customers

Wednesday, June 21, 2017


It's Food Safety Week!

From the 19th to the 25th June the Food Standards Agency are running their Food Safety Week campaign, a time to consider how safe your summer food preparation really is!

Food Safety Week 2017 - Fun statistics and Figures

Did you know that 48% of people confess to having never checked their fridge temperature? And 37% don't even know what it should be set to! The Food Standards Agency has compiled some really useful information over on their website (here) to make sure that you don’t fall foul of Salmonella, E-Coli or Listeria in the following months.But Food Safety Week is not there simply to educate consumers, it's a serious reminder for businesses. We have all seen stories recently in the media where customers have fallen ill from food poisoning or viruses, but unfortunately, there have been reports of far worse. Food allergies can be life-threatening and it shouldn’t take a death to remind you to check the safety of the food you serve.Bad food = bad businessIn January this year, a fast food giant from across the pond experienced a backlash after releasing a statement regarding nut allergens in their restaurants. Due to a new product release, they stated that they would no longer be able to guarantee any of their products as nut free, alienating a large number of their customers who then took to Twitter to share their frustrations.

Kafoodle Top 14 Allergens

A lot of work has been done to help avoid potentially life-threatening allergen reactions. In December 2014 it became law to have the 14 most common allergens clearly labelled and available to consumers, shifting the responsibility from diners to restaurants and demanding a new level of transparency in the food industry. However, despite much progress, an FSA survey has shown that 69% of participants have experienced staff who do not understand the severity of an allergy and how easily a mistake could cause a reaction. Similarly, 68% of participants considered staff to show a lack of allergen knowledge, confusing eggs with dairy and gluten with Lupin (a grain commonly used in place of wheat).Most alarmingly, 31% of those surveyed said that they have experienced restaurants with no allergen information at all!There is still a lot of work to be done in order to ensure a safe dining experience for all.Here at Kafoodle, we’re committed to providing food transparency and creating safer, out-of-home eating experiences, helping to re-establish the trust between restaurateurs and their clientele by allowing people to #eatwithconfidence.Our cloud-based system allows commercial kitchens to stay on top of their allergen and nutritional data, whilst communicating this seamlessly to diners and the wider team.You can find out more about what Kafoodle can do for you here or by contacting us directly at: or on 02033710450

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