Reputations in the hospitality industry are gained - and lost - on the basis of quality and hygiene. As such, food sampling is becoming increasingly important in demonstrating whether food standards and legislation are being met.
Sampling can help absolve or identify foods posing a hazard to the consumer, assist in the evaluation of food hygiene practices and determine if advice or enforcement action is appropriate.
To safeguard your good kitchen practice and reputation it is advisable, - particularly when involved in large function work - to take and keep small samples of all food served.
The most effective way to do this is by taking approximately 100 grammes of each food item to be served. Then place it in a small plastic food grade bag, complete with details of the food, the date of the function and the people involved in its production. This information should also be recorded onto a separate formatted check sheet.
The food sample should then be stored in a separate box within a freezer for a minimum of 14 days, after which the sample should be disposed of.
That way if there are any complaints or adverse incidents during this time, your samples can be submitted for analysis in your defence. Hence food sampling and good food safety practice can protect your hard earned reputation, your custom, perhaps even your business.