Food fraud is unfortunately prevalent, and many people don’t believe labels like organic. Restaurants have many strategies they can use to tackle this issue. First, they should be aware of their food chain and where the food originates. Sourcing locally will help. They should label to gain the trust of consumers. They should raise awareness by informing staff and customers. They should look for vulnerabilities. If they see anything suspicious they should report it to the National Food Crime unit. Finally, consulting professionals can help companies know exactly what their responsibilities are.

Read more: 7 ways restaurants can tackle food fraud

Countless people swear by the idea that fresh, raw food is better than cooked food. However, one huge downside that ties into this idea is that raw foods, particularly meats and vegetables, are a living breeding ground for deadly bacteria; poultry, fish, etc. are all kept frozen if unused because of this very reason.

Proper preparation of raw meat is a specialized skill that is time consuming and is quite an endeavor. While prepping and cooking the raw meats is half the battle, the other half is meticulously inspecting the meats to be used for any signs of rotting or overheating. Vegetables are a similar story as they must be kept an eye on for growths or rotting as well.

Restaurant chefs and owners who tackle the task of preparing raw meats, vegetables and fish have found that establishing an hourly system to observe the foods for freshness is the most successful way of maintaining it’s usefulness to their business and customers.

Read more: The Food-Safety Challenge of Nutritious Food