All Posts by Carmel Thomas

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.

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).

It’s World Food Safety Day!

The theme of the first-ever World Food Safety Day is “Food Safety, everyone’s business”.

Everybody has a role to play from farm to table to ensure the food we consume is safe.

The World Health Organisation and the Food and Agriculture Organization of the United Nations are promoting the message that food safety is a shared responsibility between government, industry and consumers.

A lack of knowledge about how to safely prepare certain foods is leaving many Australians at risk of food poisoning, a report from the Food Safety Information Council has found. click here to watch the full report on SBS World News Radio.

Food safety is a shared, social responsibility. Ensure you and your team are fully trained. Email us or enrol today!

Melbourne Eastern Suburbs – Food Safety Class

Food Safety level 1 and Food Safety Supervisor class will be held on Friday 14 June, commence 9:00am.

Where: Park Orchards Learning Centre, 572 Park Road, Park Orchards

Ideal for those seeking work or working in the hospitality industry, intending to start their own restaurant/take away business, working with children/ aged care workers, school canteens, people selling food at markets. All assessments completed in class on the day.

Click here for more information or to enrol.

National Pineapple Day

Saturday 1 June 2019 observes National Pineapple Day. And to celebrate we ask the age old question – does pineapple belong on pizza?

I guess that is a matter of personal choice. As a drink, in a salad or on a pizza there really isn’t anywhere that pineapple can’t be used. Pineapple is so good you can eat it as it comes or why stop there. Pineapple is so versatile there are so many way it can be enjoyed –

  • pine colada
  • pineapple wine
  • pineapple on pizza
  • fruit salad
  • ham steak with pineapple
  • pineapple upside-down cake

With so many health benefits this tasty, zesty fruit can be enjoyed all day, every day.. yum!

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