How Gas Detectors Protect Staff and Customers in Hospitality

Crowcon has highlighted CO₂ and mixed gas leak risks in UK pubs restaurants and breweries where confined spaces increase dangers for workers and customers https://lnkd.in/efN36e3j #Crowcon #GasDetection #UK #Hospitality #Safety #FireSafety

Mama Lishe Clean Cooking Challenge – Kawe Edition! Our CAMGAS team hosted a hands-on Clean Cooking Competition with amazing mama lishe in Kawe, Kinondoni—and the energy was electric. From speed-of-service cook-offs to smoke-free kitchen demos and safety drills, these entrepreneurs showed how modern fuels can boost business and protect health. WHY it matters: 1. Faster service, happier customers 2. Safer kitchens & better air for cooks and diners 3. Predictable costs that help small businesses grow WHAT we did: 1. Live cook-offs using clean-fuel stoves (with safety marshals on site) 2. Quick lessons on cylinder handling, leak checks, and storage 3. Cost-planning tips for daily menus using clean energy What’s next We’re taking the Clean Cooking Challenge across the entire Dar es Salaam region—ward by ward—so more vendors can learn, compete, and thrive. Asante sana to all the Kawe participants and local leaders who joined us. If you’re a ward official, sponsor, or community group and want this in your area, let’s partner—DM me or the CAMGAS page. #CleanCooking #MamaLishé #DarEsSalaam #Kawe #Kinondoni #SmallBusiness #Safety #LPG #EnergyTransition #CAMGAS

🍻 Gas Detection – A Hidden Risk for UK Hospitality Operators Many pubs, restaurants and breweries rely on pressurised CO₂ and mixed-gas systems – but few realise the silent risk they pose. Recent incidents – including fatalities – highlight how dangerous leaks can be in cellars, basements, and other confined spaces. CO₂ is odourless and heavier than air, displacing oxygen and creating a real risk of unconsciousness in minutes. Your legal duty: 📜 Confined Spaces Regulations 1997 → test air quality & monitor hazardous atmospheres 📜 COSHH & Health & Safety at Work Act → assess risks, ventilate, detect, train staff Practical steps for operators & managers: ✅ Fit fixed gas detection systems in cellars ✅ Equip staff with portable CO₂ detectors for personal protection ✅ Include gas safety in your seasonal prep – peak trading = higher risk This isn’t just about compliance – it’s about keeping teams safe, avoiding downtime, and protecting your reputation. At Star Pubs we take the safety of our staff and licensees very seriously and have comprehensive training around CO2 detection and the detection of any potential threats. Read the full article here - https://lnkd.in/en6TK4_T #HospitalitySafety #UKPubs #HealthAndSafety #GasDetection #CO2Safety #Compliance #HospitalityLeadership #EmployeeWellbeing

Meeting and exceeding expectations for craft beer production 🍻 Hygiene is key in the design of Alfa Laval H4, and after using the new heat exchanger for over a year, a client in Northern Europe confirms the plates are indeed very easy to clean! 🧽 When it comes to the other criteria such as water and energy consumption, the brewery’s expectations have actually been exceeded. Read the full story here ➡️ https://lnkd.in/dQtx_EqX

Is your commercial fridge showing signs of trouble? 🧊 From rising energy bills to frost that just won’t quit, these “minor” problems can lead to costly breakdowns if ignored. 📍 If you run a restaurant, bar, or hotel in the Bay Area, you can’t afford refrigeration downtime. We break down the 5 most common issues + what to do before calling a tech. 🔗 Click here to read the full blog keep your cold storage in peak shape: https://lnkd.in/gRMDC-25 #CommercialRefrigeration #BayAreaRestaurants #FoodServiceTips #RefrigerationRepair #KitchenEquipment #RestaurantEquipment #PreventiveMaintenance #BayAreaBusiness #EastBayRefrigeration #HospitalityIndustry

Don't Let Great Beer Go To Waste! Look at this well-organised cellar — every keg, pipe, and connection properly maintained. This is what profit protection looks like in practice. Too many venues unknowingly pour money down the drain through poor cellar management. Here's how to protect your highest-margin products: 1. Master cellar fundamentals Daily temperature monitoring (11-13°C target) Weekly line pressure checks Proper keg rotation and dating systems 2. Train your team properly Correct changeover procedures to prevent foam waste Recognition of early warning signs (off-tastes, excess foam) Emergency protocols when systems fail 3. Implement tracking systems Log every keg change with waste measurements Monitor patterns — when does waste spike? Regular line cleaning schedules that actually work The financial impact: Proper cellar management typically reduces draft waste from 15% to 6%. On a busy venue serving 500 pints weekly, that's £1,200+ monthly savings. Your cellar condition directly impacts your bottom line. When the team looks after the beer, the beer looks after your profits. How much draft waste are you tracking in your venue? I’m offering five half-price audit setups this month on a first-come, first-served basis. DM me "CELLAR" if you’d like to arrange a call to discuss how we can help.

Don't Let Great Beer Go To Waste! Look at this well-organised cellar — every keg, pipe, and connection properly maintained. This is what profit protection looks like in practice. Too many venues unknowingly pour money down the drain through poor cellar management. Here's how to protect your highest-margin products: 1. Master cellar fundamentals Daily temperature monitoring (11-13°C target) Weekly line pressure checks Proper keg rotation and dating systems 2. Train your team properly Correct changeover procedures to prevent foam waste Recognition of early warning signs (off-tastes, excess foam) Emergency protocols when systems fail 3. Implement tracking systems Log every keg change with waste measurements Monitor patterns — when does waste spike? Regular line cleaning schedules that actually work The financial impact: Proper cellar management typically reduces draft waste from 15% to 6%. On a busy venue serving 500 pints weekly, that's £1,200+ monthly savings. Your cellar condition directly impacts your bottom line. When the team looks after the beer, the beer looks after your profits. How much draft waste are you tracking in your venue? I’m offering five half-price audit setups this month on a first-come, first-served basis. DM me "CELLAR" if you’d like to arrange a call to discuss how we can help.

Does your hotel produce over 5kgs of food waste a week? If so, new regulations mean you can’t just throw it in the bin with the rest of your general waste – it needs to be collected separately to help reduce the amount going into landfills. If the fridges in your kitchens aren’t kept at the right temperature, food spoils more quickly. More food waste means more hassle and more cost. But checking temperatures manually takes time that staff in busy kitchens don’t often have. The solution is simple: Automate your appliance temperature monitoring and other kitchen compliance protocols and you’ll save around 20 hours in safety admin alone. Every month. And that’s just one benefit. I’m always up for a no-obligation chat if you’ve got any questions.

🚨 Kitchen Safety Alert – A Hidden Hazard We Often Overlook 🚨 During a recent site visit, I observed a butcher operating a bone saw machine while wearing Bluetooth ear pods to listen to music. At first glance, it may seem harmless—but in reality, this is a serious unsafe practice: 1) Reduced concentration – Heavy machinery like a bone saw demands full focus. Distractions, even from music, increase the risk of severe injury. 2) Physical food hazard – If the ear pod slips and falls into food, it becomes a contamination risk that could harm consumers. 3) Poor safety culture – Allowing unsafe shortcuts creates habits that can compromise both worker safety and food safety. In professional kitchens, focus, awareness, and discipline are non-negotiable. Technology should assist us—not endanger us. Let’s remind our teams: - No headphones, ear pods, or mobile distractions near machinery. - Food safety and personal safety go hand in hand. - Leadership must set the tone by enforcing and modeling safe practices. Safety is not just about compliance—it’s about protecting lives and protecting trust. Would you allow such practices in your kitchen? 👇 #FoodSafety #KitchenSafety #QHSE #Leadership #Catering #OccupationalSafety

Ready4Food Guide – Certified Lighting for Food Processing Lighting in food processing environments is not optional. It must meet strict hygiene, safety, and compliance requirements, while operating reliably under constant washdown, temperature variation, and mechanical stress. Eye Lighting Australia's updated Ready4Food guide addresses these conditions directly. This edition presents a full selection of certified LED lighting solutions, tested to Australian Standards and developed specifically for food production areas. Products include IP69K and AS2293 certified emergency fittings, IECEx-rated options for hazardous areas, and corrosion-resistant luminaires rated up to C5-M. The guide links each luminaire to its recommended application, with reference guide to lux levels and compliance standards such as AS/NZS 1680.2.4. Environments covered include boning rooms, chillers, CIP zones, cleanrooms, and QA inspection areas. Solutions are selected for durability and performance. Most are available from warehouse stock and transportable within 24 hours. Application Engineering support is available for projects requiring fast turnaround. For engineers, facility managers, and compliance teams, the Ready4Food guide provides a direct path to certified, specification-ready solutions. Contact Eye Lighting Australia or access the updated guide to review the full range. https://lnkd.in/gzp5azg2 #foodprocessing #industriallighting #lightingcompliance #HACCP #AS2293 #IECEx #IP69K #eyelightingaustralia #ready4food