Food Safety and Hygiene Management

FreshMarx simple but most effective food labels are specifically designed to help chefs reduce the amount of time they spend maintaining their food stock rotation.

Click here for the 2006 FreshMarx catalogue.

Contrary to what many foodservice operators and chefs might think, maintaining a proper food storage and rotation system is quite easy, especially if you have the right supplies.

The key is making sure your employees understand and follow the system. Remember, this is not just about passing inspection. It's about saving money too.

Firstly, it all begins with one basic rule; date-label and store your food as soon as possible upon delivery.

Beyond that, remember FIFO.

It's a good nickname to recall because it stands for First In, First Out. As simple as it sounds, many establishments fail to practice FIFO, and as a result, risk food spoilage that leads to waste.
FreshMarx products enable you to make a major contribution towards food safety by enabling staff to select food with the closest use-by date.

Environmental Health Officers recommend FreshMarx labels. Makeshift food rotation labelling systems with pencil and tape don't cut it. Inspectors like to see preprinted labels.

Here's why:

Reliability - Just peel, and stick. Because FreshMarx labels are easy to apply and they save time, employees are more likely to use them.
Colour-coding FreshMarx day labels, have a different colour for each day of the week, for organization and quick recognition.
Consistency - Confusion amongst employees is minimised as preprinted FreshMarx labels don't lose their information to poor handwriting, condensation, smearing or multiple messaging.
Adhesive solutions - Environmental Health Officers hate tape. It falls off and worse, if the adhesive is too strong and it can't be removed, allowing bacteria to grow and risking cross-contamination. FreshMarx labels are available with different adhesives that are easily removed, freezer-ready or completely dissolvable in water.

Benefits at a glance:

Meeting HACCP compliance requirements.
Easy identification of where food hazards may occur
Can be used to manage cross contamination issues
Application to frozen products in temperatures as low as -5°c.
Servicing a temperature range from -40°c to + 70°c.
Efficient management of food rotation providing chefs with an inventory of fresh, top quality food.
Reduced concern about environmental health visits due to effective adherence to food safety and standards.
Chefs can easily see what should be used up in today's and tomorrow's menus.
Easy application to frozen products.
Avoidance of freezer burnt food.
Reduced liability (and bad press) through food borne illnesses.