All Posts by Carmel Thomas

RSA class

RSA in Brunswick

RSA Class in Brunswick on Wednesday 16 October, 9:30-1:30pm.

In Victoria face-to-face RSA training is mandatory for licensees and staff selling, offering or serving liquor for general, on-premises, late night and packaged liquor licences.

RSA is a 4 hour class. VCGLR approved program. All training and assessment will be completed in class by CFT International, RTO 21120.

Phone: 9386 9418 or Email here to book.
43a DeCarle Street, Brunswick

Contact CFT to discuss your RSA and food safety training needs.

BBQ and food safety

BBQs and food safety

Remember these food safety tips at your Grand Final BBQ this weekend-

  • Keep your meat in the fridge until you are ready to put it on the BBQ and keep all ready to eat food covered until you are ready to eat it. This will protect it from contamination by flies.
  • Keep salads, patés, spreads, dips and other perishable products in the fridge until needed. It may seem like a great idea to leave food out so that guests can nibble throughout the whole day, but unfortunately bacteria will also have a feast. It’s better to divide these higher risk perishable foods into small amounts and replenish with fresh portions as required.
  • It is even more important than indoor events that you don’t mix fresh top-ups with ones that have been outside for some time where they may also have been enjoyed by flies. Low risk foods, such as nuts, crisps, crackers can be topped up

Remember sausages, hamburgers and poultry need to be cooked all the way through – use a meat thermometer to check they have reached 75°C in the centre. Click here for more BBQ and food safety tips.

Enrol with CFT for your food safety training.


Food Safety and the 4-Hour / 2-Hour rule. Do you know the rule and how it applies to food safety?

Understand the 4-Hour / 2-Hour rule. This means that food will be in the ‘temperature danger zone” for less time. This helps to keep food safe.

Click here to see the NSW Food Authority guide to the 4-Hour / 2-Hour rule.

All Food Safety Supervisors and staff must be trained in the latest skills in food safety. Enrol with CFT today.

CFT is an authorised trainer of the NSW Food Authority. Enrol with us today!

Food safety and home-grown produce

Food safety and home-grown produce is something we need to think about. Its good to remember that you can still get food poisoning from your own produce. This can be avoided with bit of careful planning.

It is great to grow your own food as it tastes good, it is fresh and it helps our children understand where food comes from.

Here’s some advice from the Food Safety Information Council.

Enrol with CFT Food Safety training today.

Golden Rules for Safe Food Storage

Each year, an estimated 4.1 million Aussies are struck down with food poisoning. Update your Food Safety training with CFT today.

Click here to watch the clip from Channel 7 The Morning Show.

Often, the problem comes after you’ve packed away your pots and pans – when your leftovers are sitting on shelves in your fridge or freezer.

With the Aussie summer approaching its important understand what must be stored in the fridge.

Online NSW FSS training

CFT delivers online NSW FSS training. We are an authorised trainer for the NSW Food Authority.

The Food Safety Supervisor program helps reduce foodborne illness in the hospitality and retail food service sectors in NSW by improving food handler skills and knowledge. Here’s a link to NSW FA website.

All food handlers in Australia need to complete food safety training. CFT delivers food safety training for hospitality and food retail workers, community and health sector including aged care, child care and hospital food workers, and food processing including bakeries and food manufacturers.

CFT has been delivering FSS training throughout Australia for over 20 years!

Enrol with us today.

Eggs are back on the menu!

According to the Heart Foundation there is no limit on the number of eggs that can be eaten per week.

Full-fat milk, yoghurt and cheese are also considered a healthy heart option.

But the Heart Foundation says many Australians need to rethink how much red meat they’re eating, as evidence indicates it increases risks for heart disease and stroke and may lead to weight gain. Click here to read the full article.

CFT Food Safety online training covers egg handling and egg storage. Eggs have been declared as an allergen.

Its important to remain up to date in your safe food training! Speak to us about this today.

Relish was most likely cause of food poisoning outbreak

A three-month investigation into a gastro outbreak at the MCG on Anzac Day has found the “most likely” cause was a relish.

A rabbit, chicken and pork terrine was originally suspected as the cause of the outbreak but Victoria’s chief health officer Brett Sutton today said the relish that the entree was served with was the more likely cause.

The relish was made from quince, fig jam and barberries.

“The conclusion is that the relish is likely to blame. I know that there was a lot of talk about the terrine initially and in fact a lot of people ate the terrine as well as the relish so it was very hard to separate those,” Dr Sutton said.

“But in the course of interviewing over 100 people, it’s been identified that the relish is almost certainly the cause of this outbreak.”

Most likely, one of the ingredients carried a toxin that was not killed by boiling water used to make the relish.

That batch of barberries was examined, though no issue with them was found, and they were later destroyed as a precaution.

It was most likely a toxin to blame – as opposed to a virus or bacteria, which could cause salmonella – given guests had such a quick reaction. Some people fell ill within half an hour.

Dr Sutton said the event organisers had been “terrific” in cooperating with the investigation and the case was a warning that food contamination could happen in any context.

It is vital that all people handling food in businesses are fully trained and knowledgeable about food hygiene, allergens and food safety management. Enrol here.

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.

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