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If you’re a restaurateur, you’ll know the importance of paying attention to tips aimed at diners, and in this article by Time Out, we’re treated to the thoughts of one of Australia’s most respected health inspectors, Peter Harding.

The first in a series covering the ins and outs of food regulation, Harding delves into e.coli, the perils of cutlery placement and how easy it is for cross-contimation to take place.

It’s all rather unpalatable, but essential reading for any restaurant owner.

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