Monthly Archives: July 2019

RSA & Food Safety in Ringwood

CFT has teamed up with North Ringwood Community House to deliver RSA and Food Safety Classes.

When: RSA will be held on Wed 7 Aug, 5-9pm

When: Food Safety level 1 & Food Safety Supervisor classes held on Sat 10 Aug, 9-5pm.

Click here to enrol!

Classes will be held at North Ringwood Community Centre, 35 Tortice Drive, Ringwood North, 9876 3421.

All training and assessments will be completed by CFT International, RTO 21120.

Six common food poisoning myths

The Food Safety Information Council has published the six common food poisoning myths. Read on to view them.

If I get food poisoning it is most likely the last meal I ate.

Not true. Food poisoning can eventuate days or weeks later.

You can tell if chicken or minced meat dishes are cooked safely by tasting or if the juices run clear.

Not true. Always use a thermometer to check minced meat is cooked with an internal temperature of 75C.

Food poisoning is mild and just a bit of gastro.

People can become extremely ill from food poisoning. Each year food poisoning results in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors.

If you are a vegetarian, your risk of food poisoning is low.

Some of our most recent outbreaks of Listeria have come from fruit – cantaloupe, mushrooms, and others.

Home made mayonnaises and aoili’s are better than the commercial ones.

These are a major cause of food poisoning. If you wish to make your own mayonnaise and aoli, prepare small amounts and use immediately. Adding enough vinegar can also stop any Salmonella that may be present from growing – it does affect the taste, but it makes the product safe. A touch of sugar can reduce the sourness.

If you’ve defrosted frozen meat or chicken it can’t be safely refrozen.

This is OK as long as it was defrosted in a fridge below 5C or below, and not on the bench. You may have lost some quality in defrosting then refreezing as the cells break down a little and the food can become slightly watery. Another option is to cook the defrosted food and then divide into small portions and refreeze once it has stopped steaming.

Of course keeping up to date with your food safety knowledge and training will also help prevent food poisoning outbreaks.

For more information visit Food Safety Information Council here.

Safe food in or out of the fridge?

When does our food need to be refrigerated so as not to be a food safety risk?

The Food Safety Information Council has shared handy info from CSIRO Chair Cathy Moir about what you should or put in the fridge. Advice that everyone should follow.

Should you keep tomato sauce in the fridge? What about bread and eggs? These questions have been the dilemma in households for many years. Is it safe to leave on the kitchen bench, when does our food need to be refrigerated so as not to be a food safety risk?

Yahoo News Australia spoke to CSIRO senior food microbiologist Cathy Moir about where you should really be storing your food. Click HERE to read the full article.

To update your Food Safety skills enrol with us today!

Royal commission hears aged care residents served re-used, cold meals in ‘race to the bottom’

Maggie Beer celebrity chef has told the Royal Commission into Aged Care that the meals being served in aged care homes “were too often prepared with little regard to presentation, aroma or nutrition.

“Everyone wants to smell proper food. You cannot make good food with bad ingredients,” she said.

Ms Beer told the second day of hearings in Cairns that relatively minor reforms such as increased specialist training and salaries for chefs, tailored menus, and budget increases could lift the abysmal standard of food in aged care.

“We owe it to our elderly residents and also those in the community who are alone and no longer cooking for themselves. We need to look after them.”

To read the full article from ABC news click here.

Seasonal menus and why they are important

With winter well and truly underway and customers seeking comfort food, there is no better time than to assess your menu than during winter.

Keep your staff engaged

Embracing a seasonal menu is a great way to keep your staff interested. Changing the menu gives your kitchen team the chance to get creative, use new ingredients and experiment with new techniques. Also giving the front of house staff have the opportunity to pass along enthusiasm for new item to diners.

Excite loyal customers 

Loyal customers are a valuable asset to any venue and likely have menu favourites they would be sad to see go. But that doesn’t mean you can’t change up your menu, instead get them involved in the process, ask them what it is about certain items they love, what they don’t like about some and which ones they would remove from your menu. This will mean they are on board when the menu changes and gives you free market research.

Entice new customers

Seasonal menu changes are a great opportunity to leverage social media marketing – there is nothing more enticing than a limited time offer. Make sure you get good quality photos and videos of your new dishes so potential new customers know exactly what they can expect. Menu launches can also entice new customers in off the street, who want to check out what all the fuss is about.

Control costs

Controlling food costs is of course a priority all year round for all venues, but have you ever thought about the impact of your year-round menu on your budget? Many items become more expensive as they go out of season. By using a seasonal menu that focuses on foods that are in season right now, you may save yourself some cash.

Support other local businesses

While you’re watching food costs by ordering seasonal foods, it also presents an opportunity to support local businesses by increasing your supply from local farms. Customers often respond well to ingredients that are connected to a local business (as they know they are fresh, but also that they are supporting the local community).