All Posts by Carmel Thomas

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!

It’s Food Allergy Week. Be Aware. Show You Care.

It’s Food Allergy Week, an initiative by Allergy & Anaphylaxis Australia that aims to increase community awareness about food allergy in an effort to promote understanding and ultimately help protect those at risk.

Over half a million Aussies have a diagnosed food allergy and research shows this number is growing. It is vital that food handlers are aware of the 10 declared food allergies. Download our free poster to display in your kitchen.

With one in 10 children developing an allergy before their first birthday, Australia has one of the highest rates of food allergies in the world.

Whilst 90% of food allergic reactions are caused by 10 foods, there are more than 170 foods known to be triggers. Bananas, kiwi fruit, mustard and celery just to name a few.

Talk to us about updating your food safety training.

Australia decides

Make sure your Election Day BBQ or cake stall is a safe one!

The Food Safety Information Council released tips covering what you need to do to ensure your food is safe during your Election Day BBQ or fundraiser cake stall. Here’s a snapshot:

  1. Appoint a food safety supervisor
  2. Ensure hand washing facilities with soap are available.
  3. Wear clean clothing and a clean apron.
  4. Never cook for others if you’re sick!
  5. Ensure transported food is covered and remains cool. Only travel a short distance when transporting food.
  6. Use a probe thermometer to check all meat is thoroughly cooked.
  7. Don’t put cooked meat in same contained used for raw meat.
  8. Prepare other foods on a clean surface away from raw meat.
  9. Wash equipment in hot soapy water and dry thoroughly. Use paper towel.

For more use tips from the Council and to read the full article click here.

Enrol into CFT food safety training today!

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.