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When is clean ‘clean’?

Greg Francis, Principle Consultant

Apr 12, 2017
3 min

When is clean ‘clean’?

In our office we’ve put up a sign in the kitchenette reminding users not to leave ‘dirty dishes’ on the sink, but to wash them after use – I’ve seen such a sign in many of our clients’ amenity areas. I guess many of us bring to work our ‘at home’ dependency on the good nature of other family members to clean up after us. But have you ever felt nervous drinking from a cup that you weren’t sure was clean to start with? And if you do the right thing and wash the dishes, are you

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Allergies in the Workplace – a risk for PCBU’s to manage!

Greg Francis, Senior Consultant

Mar 23, 2017
2 min

Allergies in the Workplace – a risk for PCBU’s to manage!

It seems to me that most people are now allergic to something or other, and that the proportion of sufferers is certainly increasing. Even I recently discovered that after a lifetime of no known allergic reactions, my skin now reacts to a certain brand of adhesive bandage! So with this ‘reasonable foreseeability’ clearly before us, it is apparent that workplaces need to be aware and prepared for the potential allergic reactions of their employees. Allergic reaction is often r

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Did you know? - Food Safety and HACCP

Greg Francis, Principle Consultant

Nov 10, 2015
1 min

Did you know? - Food Safety and HACCP

There is a common misunderstand about the relationship between food safety and HACCP, as people often think HACCP accreditation = food safety. HACCP actually stands for Hazard Analysis and Critical Control Points and is a risk assessment tool for management and staff to more efficiently assign resources to higher risk areas that may cause food safety concerns. In Australia, all food producers have to meet the relevant State's food safety standards, while HACCP is generally a

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