All Posts by Carmel Thomas

chinese shrimp dumplings

Cafe fails food safety requirements

A cafe in Sydney has been fined $15000 for failing to comply with food safety requirements.

It is not worth the risk to your customers or your business.  Make sure you are food safety compliant.

The dumpling restaurant was  fined for unsanitary kitchen conditions that could have “poisoned or even killed” its customers.

The restaurant was reportedly infested with cockroaches, had grease covered equipment, dirty floors, uncovered food on shelves and unsuitable hand-washing facilities for staff.

Magistrate Glenn Bartley said: “You could be in the Supreme Court on a manslaughter charge.

“It’s good luck rather than management customers weren’t poisoned or even killed.

“What we have is gross indifference to the health of customers, gross prolonged negligence”.

clean hand science experiment

Clean Hands, Dirty Hands – food safety tips

Clean Hands, Dirty Hands – food safety tips

A teacher in the US showed her students the importance of washing our hands properly.  After having all the kids in her class touch a single slice of bread, she let the germs spread and grow moldy over time.

This is a simple, yet valuable aspect to running a clean, healthy food business.  Make sure you are aware of the 20 second rule for correct handwashing.  CFT International, RTO 21120, food safety training.

 

Teacher’s Science Experiment Reveals the Gross Importance of Washing Your Hands

cft large logo

Food Business Classification Tool

Victoria classifies food premises according to the level of food safety risk and the type of food handled at the premises.

Which food business are you?

  • The food business classification tool helps council determine which class your business falls into.
  • Councils are responsible for classifying your food premises.
  • The class is determined by the type of food handled at the premises.
  • If you start handling different food, the council may need to reclassify your business.
  • If you are involved in running any type of food business, you need to understand these definitions used by the department
  • Contact CFT International, RTO 21120, for your food safety training
bullcity burger

A Tarantula on my Burger?

“Waiter, waiter there’s a tarantula on my burger” – food contamination can have serious food safety consequences.

Bull City Burger joint in U.S.A. is serving a spider burger as a fun gimmick to attract customers.   A spider burger might be fun to attract customers to buy their burgers but food business owners need to understand their obligation to ensure pests and animals do not enter the food premises.  Food contamination can have serious health impacts and strict food safety standards must be adhered to.

CFT International, RTO 21120, specialises in food safety training.

rare meat

Microwave technology may reduce food safety risk in rare meat

New microwave technology for Australia may reduce food safety risk in rare meat.

Australians may one day be able to eat rare meat without having to worry about food poisoning thanks to new technology currently under testing.

Undercooking of red meat has become popular, especially in restaurants.  In addressing this growing trend of eating rare meat, Meat and Livestock Australia (MLA) conducted trials of US developed microwave technology that can be used on meat to significantly reduce the amount of bacteria.

The technology has been proven to reduce the amount of bacteria in meat like E.coli.  However, MLA Program Manager said there is considerably more work to do before the technology can be applied to the meat-processing sector.

The article was published by Australian Food News.

Food recall banner

Who recalls food in Australia?

CFT assisting food businesses with food safety and food safety compliance

Who recalls food in Australia?  All food businesses!

Food businesses must –

  • notify their customers and local food enforcement agency when a food recall is needed.
  • provide information to FSANZ about the recalled food
  • Notify the public of the recall.

A food recall is action taken by a food business to remove unsafe food from distribution, sale and consumption. All food businesses must be able to quickly remove food from the marketplace to protect public health and safety.

CFT International, RTO 21120, are leading providers of food safety training throughout Australia.

easter eggs hot cross buns

How Australians Will Eat This Easter

The following article published by Australian Food News said that just under half of all Australians will eat chocolate for breakfast this Easter Sunday.

Looking into how Australians will eat this Easter, Woolworths found that around two thirds of Australians will eat Easter chocolate bunnies and half of all Australians will host an egg hunt.

More than 13.8 million Hot Cross Buns will be purchased from Woolworths this week and 80 per cent of Hot Cross Bun eaters will top their buns with butter.

Seafood will be popular with Woolworths expecting to sell over 270, 000 kilograms over Australian prawns and 130, 000 kilos of fresh Tasmanian salmon in the week before Easter.

To read on click here

Keep up to date with your food safety training, visit CFT International RTO 21120 today!

cold seafood platter

Seafood Safety at Easter

This post gives food safety tips to keep your seafood safe over Easter

Easter is Australia’s biggest time for eating seafood. Follow these food safety tips to keep your seafood safe over Easter to reduce the risk of food poisoning-

  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.

Health Risk

A food handler diagnosed with highly infectious Hepatitis A

A food handler has been diagnosed with highly infectious Hepatitis A.  Don’t let this happen in your business! Be up to date with food safety.

A hepatitis A warning has been issued for recent diners at top restaurant Cumulus Inc.

People who ate at the venue between February 26 and March 19 have been advised to get vaccinated.

Symptoms of hepatitis A include fever, nausea, abdominal discomfort, dark urine and yellow skin and eyes.

Read the full article published by The Age newspaper

easter

Food Safety Tips for Easter Eggs

This post gives important food safety tips for Easter Eggs

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, be sure to 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.
  • Or, you can use colorful plastic Easter eggs with treats or toys inside for your Easter egg hunt.

Happy Easter!