All Posts by Carmel Thomas

Easter Egg safety tips

Here are some important tips from CFT to keep your Easter Eggs safe.

Easter is just around the corner.  Here are some important food safety tips to remember this time of year when you’re decorating, cooking and/or hiding Easter eggs:

  • Be sure and inspect the eggs before purchasing them, making sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.
  • Store eggs in their original cartons in the refrigerator rather than in the refrigerator door.
  • Wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them.  Thoroughly wash utensils, counter tops and anything else the eggs will come into contact with.
  • It’s a good idea to use one set of eggs for dyeing, decorating and hunting and a second set for eating. If you’re planning to eat the Easter eggs you dye, use food-grade dyes only.
  • If you’re having an Easter egg hunt, consider your hiding places carefully. Avoid areas where the eggs might come into contact with pets, wild animals, birds, reptiles, insects or lawn chemicals.
  • Make sure you find all the eggs you’ve hidden and then refrigerate them within two hours. Discard any cracked eggs. As long as the eggs are NOT out of refrigeration for more than two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration for more than two hours.
  • Throw cooked eggs away after 7 days.
  • Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.

Enrol into CFT food safety training to stay up to date with food safety awareness.

Happy Easter!

RSA Tues 2 April, Brunswick

We running Responsible Service of April, Tuesday 2 April, at Brunswick Neighbourhood House.

9:30am – 1:30pm
Phone: 9386 9418 to enrol.

43a DeCarle Street, Brunswick

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.

Listeria. How to avoid it!

What is Listeria? Listeria is a bacteria that lives in natural environments, like food.

Listeria doesn’t usually effect healthy people. But it can cause severe illness in certain community groups include elderly, sick, pregnant, unborn babies and people with compromised immune systems.

To reduce the risk of listeria infection, follow these simple steps –

  1. Wash your hands properly using the 20 second rule;
  2. Wash fruit and vegies thoroughly;
  3. Avoid cross contamination by using separate knives and chopping boards;
  4. Store leftovers safely and eat them within 24 hours;
  5. Reheat leftovers until steaming hot.

To find out more visit www.foodstandards.gov.au/listeria

To update your food safety skills enrol with CFT today!

What you need to know about food recalls

Rachel Clemens from Choice magazine wrote the following advice about why food recalls happen, and how to find out about them.

“At least one food product is pulled from shelves each week in Australia. 

Considering the millions of different foods you can buy from supermarkets and other food retailers, it’s a tiny proportion. 

But the potential harm to us if these recalls didn’t happen – or if we’re not aware of them – can be significant. In some cases it’s a matter of life and death.

So what causes food recalls, and how do you make sure you know about them?” click here to read the full article.

Urgent Egg Recall

Any consumers who have purchased eggs that have been produced by Bridgewater Poultry should return them to the place of purchase for a full refund or dispose of them in the rubbish bin. DO NOT dispose of these eggs in a compost bin. Click here for the eggs produced by Bridgewater Poultry.

Consumers are also advised they MUST NOT feed these eggs to any domestic animals or livestock.

Anyone experiencing symptoms of Salmonella infection, also known as salmonellosis, should see their doctor.

Everyday things that can make you sick, surprise!

And, quite a few of them are related to food handling and food hygiene.

Business Insider Australia consulted medical experts and discovered a few things which seemed harmless could actually assist in making us sick. Here’s a few of them-

  • Washing raw meat actually increases your chances of getting food poisoning
  • The ‘5-second rule,’ can be risky!
  • Drinking out of public drinking fountains can harbour cold and flu viruses
  • Touching your face can spread viruses
  • Thawing food at room temperature gives bacteria time to breed


And there are a few more points listed. To read the full article published by Business Insider Australia, click here.

Update your food handling skills with CFT Food Safety training.

Think before you blow out the candles!

USA Senator Mitt Romney’s unusual technique for blowing out the candles on his birthday cake has puzzled social media.

Instead of just blowing out the candles in one go, he plucks them off the cake and proceeds to blow them out individually, one by one. But why does he do this? Most people concluded it was for sanitary reasons. And they were correct!

According to research from Clemson University blowing out birthday candles may actually increase cake bacteria by up to 1,400 percent. Yum.

Rest assured, the spread oral bacteria or respiratory droplets, does not actually mean that anyone who eats the cake is in any serious trouble. But if you’re sick you should think twice about blowing out your candles, and opting for a personal cake, cupcake, or slice instead.

And that is exactly what Mitt Romney told TMZ
“I have a bit of a cold and I didn’t want to spray my germs all over the twinkies for everybody else to eat!” Mystery solved! 


https://youtu.be/0RAX86BddWA

Food Recalls up in 2018 and allergen labelling requirements

Nearly half of food recalls in 2018 were due to undeclared allergen information.

Food Standards Australia New Zealand (FSANZ) has reported that food recalls increased in 2018 to 100, up from 69 in 2017. Nearly half recalls were due to undeclared allergens, followed by bacterial contamination.

Allergen labelling is mandatory and food businesses need to be aware of their obligations.

FSANZ has identified four key causes of allergen-related recalls, including lack of skills and knowledge of labelling requirements, supplier verification, packaging errors and accidental cross contamination.

FSANZ CEO Mr Mark Booth “Correct allergen labelling can mean the difference between life and death for people with food allergies, so it is vital that food businesses meet labelling requirements.”

CFT Food Safety training gives comprehensive information about food allergens and labelling requirements. Speak to us or enrol today.

Food Safety Class in Brunswick

CFT is delivering Food Safety Level 1 at Brunswick Neighbourhood House on Wednesday 13 March, 9:30am – 1:30pm.

Food Safety Level 1 – Follow Basic Food Safety Practices – SITXFSA001

This course is for people working in the hospitality or retail food jobs like: Kitchen hands, cooks, chefs, catering staff, food and beverage attendants, sandwich hands, café and fast food outlet cooking crew, catering operations or retail food outlets including canteen staff and after School Care

Enrol today! Phone: 9386 9418 or Email: info@bnhc.vic.edu.au

Brunswick Neighbourhood House is located at 43a DeCarle Street, Brunswick.

All training and assessments delivered by CFT International, RTO 21120.

Food containing listeria caused death of women

Our hearts go out to the family of the 80 year old women who was discovered to have consumed a number of high risks foods containing listeriosis.

The bacteria is most dangerous in foods such as soft cheeses, hams and sliced meats and fruits such as rockmelon.

People who are elderly, pregnant or have compromised health are most at risk of developing listeriosis, which can be fatal. Read the full article here.

It is vital that food handlers understand correct food handling procedures and food hygiene.