All Posts by Carmel Thomas

Food Safety issues heating up for burger joint

Food Safety issues are the latest concerns heating up for Australian burger chain. Some of the alleged food safety issues include –

A dead mouse with a its tail hanging out of an air vent, left for a number of days;

Dishes not cleaned properly and some let dirty over the weekend;

Complaints from customers who found broken plastic in their food;

Evidence of pre-filling Food Safety records and inaccurate and false food safety records.

Food Safety records must be completed in real time and when all food is being received, packaged, stored, used, sold. These steps are vital in ensuring the safety of your customers, your staff and your business.

Read the full article by Adele Ferguson, The Sydney Morning Herald.

Food Safety and Power Outages

The Food Safety Information Council has released advice and guidelines to help you maintain food safety when the power goes out.

Unless cold storage is available within 2 hours of a power cut, all potentially hazardous foods such as meat, poultry, seafood and ready-to-eat perishable food) that are stored in refrigerators or chillers need to be:

  • placed in alternative cold storage, for example coolers with ice or ice bricks, or into the fridges of family and friend’s
  • eaten immediately
  • if you have a fridge thermometer and have recorded the time the power went off, eaten immediately or thrown away if the temperature rises to above 5 degrees for over 2 hours
  • if you don’t have a fridge thermometer and another cold storage area is not immediately available after 2 hours.

Time and temperature are the most important measurements used to determine whether food needs to be regarded as potentially unsafe.

The ‘4 hour/2 hour rule’ for safe storage of food

The following actions are recommended f or any potentially hazardous food that has been at temperatures between 5 °C and 60 °C for a total of:

  • less than 2 hours – refrigerate or use immediately
  • longer than 2 hours but less than 4 hours – use immediately
  • 4 hours or longer – must be thrown out.

To stay ahead of your Food Safety knowledge enrol with CFT today!

Enjoy Safe Sushi

Enjoy safe sushi by following these tips from the NSW Food Authority.

With the summer heat upon us sushi is very versatile and easy to eat.

Sushi rice must be kept in the fridge until it is ready to eat

Raw fish must be kept fresh and be of the highest quality. Raw fish must be kept in the fridge.

A very high standard of personal and kitchen hygiene must be maintained.

Sushi must be eaten within 2 hours of being removed from the fridge.

Remember to remain updated with latest industry knowledge and requirements. Enrol with CFT Food Safety trainig today.

Australian Food Safety Week 9-16 November – Excellent Eggs handle them safely

The Food Safety Information Council today released Omnipoll research that shows 43% of Australian adults say they don’t always wash their hands after handing raw eggs.

Cathy Moir, Council Chair, said that eggs are a simple, delicious, cost effective and nutritious part of our diet but egg shells can be contaminated by Salmonella on the outside when they are laid which can easily be transferred to your hands and contaminate other foods that won’t be cooked.

‘Our research shows that people are far more likely to always wash their hands after eating other raw foods than eggs, for example far fewer respondents (23%) said they didn’t always wash their hands after handling raw meat or poultry.

‘People need to remember that shell eggs, like any raw food, can be a risk for food poisoning so always wash your hands after handling eggs. Don’t use the eggshells to separate egg yolks and whites especially if you aren’t going to fully cook the egg dishes you’re making, invest in an egg separator instead and use it.

‘Some people are more at risk of becoming ill if they eat food contaminated with food poisoning bacteria e.g. youngsters, elderly, and immunocompromised people.  Another alternative for these vulnerable groups and other consumers who want to eat eggs and egg dishes that aren’t fully cooked is to use pasteurised eggs and egg products. Ask for them at your supermarket.

‘Handwashing after handing eggs and chickens is especially important for those 3% of Australian households who say that they keep hens at home as home grown eggs can also be a source of food poisoning. Always remember to wash your hands with soap and water and dry thoroughly after handling eggs, the chickens and their litter and after working with the hens. if your children, grandchildren or friends have been helping to collect the eggs or handling the chickens, be sure they wash their hands too.

‘If you have your own hens follow these simple food safety tips:

  • keep the hen’s nesting materials and litter clean and dry and change it regularly
  • gather eggs from their nesting places daily
  • carefully check any eggs for cracks, wipe off any visible dirt with a dry cloth or paper towel but don’t wash the eggs as this can transfer the contamination into the egg contents
  • store eggs in the refrigerator in a separate clean container away from ready to eat foods

‘The Food Safety Information Council would like to thank Australian Pasteurised Eggs our Gold sponsor for Australian Food Safety Week, as well as CSIRO, Food Standards Australia New Zealand, Animal Medicines Australia, state and territory representatives and our members for providing the evidence base for this information,’ Ms Moir concluded.

For more information about Australian Food Safety Week see

Article published with permission from the Food Safety Information Council.

Research shows Aussies aren’t washing their hands before touching food

The Food Safety Information Council released alarming research that shows Aussies aren’t always washing their hands before touching food.

The Council’s research also shows that 20% of Australians admit that they don’t always wash their hand after going to the toilet.

“…This behaviour could be contributing to the estimated 4.1million cases of food poisoning each year not to mention spreading viral infections such as cold, influenza and norovirus,’ Lydia Buchtmann, the Council’s Communication Director.

Poor handwashing knowledge among young people is also a concern as they often become professional food handlers.

‘The research shows gender differences as men were less likely than women to always wash hands after going to the toilet (76% of men versus 82% of women) and before touching food (59% men versus 66% women). Young people were less likely than older age groups to always wash their hands after going to the toilet (69% under 34 years versus 86% over 50 years) and before touching food (59% under 34 versus 63% over 50).

The Council released a package with guides and videos for proper handwashing. Click here to access these.

Speak to us today about Food Safety training for your staff.

The importance of proper food safety processes

The importance of proper food safety processes after a restaurant is hit with a massive fine after its kitchen was found infested with cockroaches and two customers fell ill, is very clear.

Magistrate Anne Thacker said: ‘Clearly the premises had reached a point where they were very dirty. The problems had been there for a considerable amount of time.’ 

Council prosecutor Roman Micairan said the restaurant was not well-maintained and lacked basic cleanliness. He said food and meat were inadequately stored on top of each other.

Restaurant owners and staff cannot afford to risk the food safety and hygiene of their food business. Ensure you have updated your food safety training.

Click here to read the full article publised Microsoft News.

Food Safety and Handwashing

For food safety in your business the most important thing you can do is WASH YOUR HANDS!

#GlobalHandwashingDay – is a timely reminder to check if you’re washing your hands correctly.

Follow CFT’s effective hand washing tips below-

  1. Use soap to work up a lather.
  2. Wash palms, fingers, thumbs, nails and wrists. (Use a clean nail brush if necessary.)
  3. Rinse off soap by washing hands under running warm water for at least 20 seconds.
  4. Dry with paper towel or air-dryer. Never wipe wet hands on clothes / uniform, apron or tea towel to dry them.

Click here to download your free handwashing poster to display in your work kitchen.

Enrol today into CFT Food Safety training.

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.

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