Food Consulting Services
Food in Midrand

Food Consulting Services are an internationally-accredited testing laboratory in the food and service industries for a professional and skilled third-party testing laboratory.

FCS has been providing excellent service to the Food Manufacturing, Food Retail and Food Service industries for over 35 years! Mission Statement: Provide food quality and food safety assurance to the Food Manufacturing, Hospitality and Retail industries by conducting Hygiene Survey Risk Assessments and Independent Third Party Laboratory Testing services, and in so doing, improve food quality and safety to the end consumer. Food Consulting Services is an independent, professional hygiene, microbiology and food testing laboratory established in The FCS Hygiene Audit or Technical Survey is designed to evaluate the hygiene, sanitation, food safety and facilities in kitchens in the food service industry. The FCS Legionella risk audit is based on European standards, and designed to help reduce the risk of contracting Legionnaires disease. Access to safe drinking water is a basic human right and vital to human health. The South African National Standard (SANS) 241 Drinking Water Specification states the minimum requirements for potable water to be considered safe for human consumption. SANS 241 shows various properties of water need to be checked to determine if water is safe for consumption. Food Consulting Services is a private South African owned Food Testing Laboratory, that tests water and food to ensure compliance with South African National Standards. Did you know that it is an offence to work in the kitchen or handle food if you are carrying or suffering from a disease that can be transmitted through food? standard of personal cleanliness and proper sanitation practices. employers communicate proper hygiene standards, such as clean hair, body and. clothing, prior to employment, and employers should uphold these standards with. No staff should be allowed to smoke, eat or drink while handling food. harmful bacteria can be spread to their hands and then onto food. One of the easiest and most effective ways of demonstrating good hygiene practices are frequent hand washing. Hands should be washed as often as necessary, especially when entering the kitchen and between all tasks. All cuts, wounds and open sores must be kept covered with a waterproof bandage or plaster. Finger nails should be kept short, neat and clean and be free from polish and false nails. The problem with gloves lies in situations where staff are not given proper food safety training. Wearing gloves for a prolonged period without frequent hand washing allows bacteria on the skin to grow and multiply in the warm moist environment of the gloves. For further questions on kitchen cleanliness, enquire with Food Consulting Services. Mycotoxins resist break down in the digestive tract, and often persist in the food chain. Since the beginning of the 1990s several antibiotic- resistant salmonella strains emerged, causing a serious public health concern.