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.
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
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
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.
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).
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
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