Monthly Archives: April 2019

Safe seafood for Easter!

Follow our food safety tips to keep your seafood safe over Easter.

Easter is Australia’s biggest time for eating seafood. Here are a few tips to keep your Easter safe-

  1. Only purchase your seafood from a registered seafood supplier and check it is visibly fresh and is displayed chilled.
  2. Transport your seafood home from the retailer in a cooler with enough ice blocks or ice to keep it chilled.
  3. Once home put seafood in the fridge in a covered container and make sure your fridge is running at 5°C or below. Live shellfish, such as oysters, should be kept on ice and consumed as soon as possible after shucking.
  4. If the seafood is going to be cooked this will kill most bacteria but there could be a slight risk if it is consumed raw, for example raw oysters, sushi, sashimi. You will need to be particularly careful and hygienic in preparing these raw foods and also handling pre-cooked seafood such as cooked prawns.
  5. Seafood eaten raw or cold cooked prawns are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.
  6. Consume prawns and live shellfish as soon as possible after purchase when they are at their best and use other refrigerated seafood within 2 to 3 days.

Importantly if you are serving food for consumption make sure your food safety training is up to date. 

CFT International, RTO 21120, is the leading provider of food safety training in Australia.  Visit our website to enrol CFT International.

Easter Egg safety tips

Here are some important tips from CFT to keep your Easter Eggs safe.

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, 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.
  • Throw cooked eggs away after 7 days.
  • Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.

Enrol into CFT food safety training to stay up to date with food safety awareness.

Happy Easter!