All Posts by Carmel Thomas

easter

Food Safety Tips for Easter Eggs

This post gives important food safety tips for Easter Eggs

Easter is just around the corner.  Here are some important food safety tips to remember this time of year when you’re decorating, cooking and/or hiding Easter eggs:

  • Be sure and inspect the eggs before purchasing them, making sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.
  • Store eggs in their original cartons in the refrigerator rather than in the refrigerator door.
  • Wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them.  Thoroughly wash utensils, counter tops and anything else the eggs will come into contact with.
  • It’s a good idea to use one set of eggs for dyeing, decorating and hunting and a second set for eating. If you’re planning to eat the Easter eggs you dye, be sure to use food-grade dyes only.
  • If you’re having an Easter egg hunt, consider your hiding places carefully. Avoid areas where the eggs might come into contact with pets, wild animals, birds, reptiles, insects or lawn chemicals.
  • Make sure you find all the eggs you’ve hidden and then refrigerate them within two hours. Discard any cracked eggs. As long as the eggs are NOT out of refrigeration for more than two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration for more than two hours.
  • Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.

Happy Easter!

listeria rockmelon

Food Safety Tips – What is listeria and how does it spread in rockmelons?

This post gives an in-depth explainer of the bacteria that’s affected at least 15 people who ate rockmelon, including three deaths.

Listeria can be avoided. Know how it spreads.  Ensure you remain up to date with food safety training.

Click here to read the full article published by SBS

Be aware of the risks of contamination in food handling.  Know how to prevent the spread of bacteria.

We cover these areas in our Food Safety Level 1 and Food Safety Supervisor training.  Enrol today!

broken glass

Don’t contaminate your business, food safety tips

Protect your business from vicious claims. Be vigilant and ensure your Food Safety Training is current

Restaurants are being scammed by customers claiming to have found glass in their food, and getting fed for free.

Don’t contaminate your business through negligence.  Ensure your Food Safety Program is current.

Have records, plans and procedures in place to deal with contamination including biological contamination, physical contamination and chemical contamination.

Make sure you are up to date with the latest Food Safety training.  Protect yourself from vicious claims.

CFT International can help you today! Enrol here for Food Safety Supervisor online training.

listeria contaimination

Fourth person dies from eating Listeria contaminated rockmelon

A fourth person has died from listeria contracted from eating contaminated rockmelons

The latest equates to 2 people from NSW and 2 from Victoria have been killed by the outbreak.

There are now 17 confirmed cases of listeriosis around the country linked to the contaminated rockmelons.

The listeria contaminated rockmelons have been linked to a farm in southern NSW.

Eating foods that contain Listeria bacteria does not cause illness in most people, but in high risk groups it can result in severe illness and even death. High risk groups include infants, the elderly, pregnant women and people with compromised immune systems.

The infection starts with flu-like symptoms such as fever, chills, muscle aches, nausea and sometimes diarrhoea.

The fruit has been pulled from supermarket shelves across the country as a result.

orange cantaloupe melon

Listeria outbreak linked to rockmelon

Listeria outbreak has been linked to the humble rockmelon

After a recent spike in listeriosis cases, consumers are advised to avoid eating rockmelon, or canteloupe.

Eating foods that contain Listeria bacteria does not cause illness in most people, but in high risk groups it can result in severe illness and even death. High risk groups include infants, the elderly, pregnant women and people with compromised immune systems.

As a precaution people are advised to discard any rockmelon they already have in their homes.

The NSW Food Authority is working with the grower and has advised that affected rockmelons are being removed from the supply chain.

If you are feeling unwell and suspect you have consumed the affected product, please seek medical attention.

 

Poor food handling can cost food venues

Poor food handling can have devastating costs on food businesses

Strict food safety requirements must be followed by all food businesses in Australia.  Recently we saw the closure of a restaurant owned by top chef Matt Moran in Brisbane after it was temporarily closed due to food handling issues.

The restaurant was closed by a Council Officer following an assessment which found “deficiencies” in food handling processes.

Food businesses are required to meet strict food safety standards.  All complaints made to Councils about food safety are investigated and food businesses can be closed if they present a health risk to the public.  All food safety standards must be met.

Don’t run the risk of being non-compliant with food safety requirements!  This could have devastating costs and harsh effects to your business and your customers.  Click here to enrol into CFT Food Safety Supervisor online training-

Food Safety Supervisor

Keeping your child’s lunchbox safe

This post gives you simple lunchbox food safety tips, issued by the Food Safety Information Council.

Keeping your kid’s lunchbox safe

The typical Australian summer sizzling heat and our kids are getting ready to return to school here are 5 simple lunchbox food safety tips, issued by the Food Safety Information Council:

– When buying lunchboxes choose ones that have room for a frozen drink or freezer block and are easy to clean and dry.
– Always wash and dry your hands thoroughly before preparing food.
– Wash all fruits and vegetables thoroughly.
– Make sure lunchbox foods are always well separated from other foods in the refrigerator, particularly raw meats, chicken and fish.
– Keep the lunch cool in the fridge until you are about to leave home.

Food Safety Information Council Chair, Rachelle Williams advised ‘We need to transport food to school safely to ensure our kids don’t become one of the estimated 4.1 million cases of food poisoning in Australia each year. Bacteria can grow quickly in some foods, like cooked poultry and other meats, dairy products and sandwich fillings, so it is important to keep their lunchbox cool.

‘At school your child’s lunchbox will stay cool until lunchtime if kept in their school bag with a frozen drink or freezer block inside the lunchbox,’ Ms Williams concluded.

Cooling Potentially Hazardous Food

A common contributing factor to food poisoning in a food business is incorrect temperature zone. This is when food is held for too long at temperatures where harmful food poisoning bacteria can grow.

It is important that food businesses make sure cooked potentially hazardous food (PHF) has been cooled in accordance to Food Standards Code:

A food business must cool the food:
• within two hours – from 60°C
to 21°C, and
• within a further four hours –
from 21°C to 5°C.

Do you understand your responsibilities as a food business owner?  Don’t leave your customers and your business at risk!

Aussies eating out more often

The NPD Group has reported that foodservice spend is up in Australia for the second quarter of 2017.

The Australian economy posted a slight uptick this quarter. Consumer sentiment remains low, and consumer pricing continues to outpace wage growth for the second consecutive quarter. Some signs of recovery are starting to appear, but more must be done to improve the overall economic situation.

Despite the prevailing economic pressure, consumer spending in foodservice is up this quarter from +1% in Q1 2017. Visits and average eater cheque contributed equally to the growth in spend.

As consumers become increasingly cautious about their spending, quick service restaurants (QSR) and retail are reaping the benefit. Retail captured far more than its fair share of industry-wide traffic growth, with supermarkets posting the majority of gains for the channel.

Families remain a bright spot in the foodservice industry, with visits up again this quarter.