Category Archives for "Blog"

Food Safety Classes on next week!

Enrol today into CFT Food Safety classes on next week!

CFT is delivering Food Safety Supervisor classes at Park Orchards Community House & Learning Centre, next TUESDAY 21 AUGUST at 9am.  Contact the Centre to enrol!

CFT is also delivering Food Safety Level 1 training at Rowville Neighbourhood Learning Centre on Monday 27 August, 9:30am.  This will be followed by Course Code: SITHFAB002 – Responsible Service of Alcohol (RSA) Victoria training at 2:00pm, 27 Aug.  Contact the centre to enrol!

 

 

 

Frozen Veg Food Safety Risk

Earlier this month Food Standards ANZ issued a recall for frozen vegetables which could be a food safety risk.

The frozen veg products could possibly be contaminated with Listeria monocytogenes.

Vulnerable people are at a greater food safety risk.  This includes pregnant women, people whose immune systems are compromised (e.g. cancer patients) and elderly people.

Consumers who have the product in their freezer should return it to the place of purchase for a full refund or dispose of it. Consumers who have eaten the product and feel unwell should see a health professional.

See Food Standards ANZ media release for more information.

Winter warmers and food safety risks

Winter is a great time of year to cook ‘winter warmers’ such as soups, casseroles and stews, or even large amounts of rice and pasta.  But if we don’t handle them properly then they can be a food safety risk.  Read below for tips to prepare, store and reheat properly to minimise food safety risks.

Cooking in bulk is cost effective, saves time and reduces food waste. However, we need to be extra careful handling these large amounts of food because, if they are left to cool slowly, bacteria can grow and produce dangerous toxins that won’t be destroyed by further cooking.

Click here to read the full article published by the Food Safety Information Council.

To keep update to date and learn more tips about minimising food safety risks enrol into CFT Food Safety training

Are insects the next essential ingredient?

Are edible insects the next essential ingredient and the next food industry to boom?

Nutritionists and food scientists suggest we should indulge in a diet of creepy crawlies.

When you learn about the dietary benefits that creepy crawlies offer, it’s not hard to see why. Insects, particularly crickets — which form the bulk of the current marketing offering — are a rich source of protein, essential amino acids and minerals, and low in saturated fats and carbohydrates.  Tiny crickets also do not drain on environmental resources to the same extent as other high protein food products do from meat, cheese, milk and eggs.

Follow this article published by Australian Food News.  Are edible insects the next industry to boom?

Are insects the next essential ingredient?

Frozen vegetable product recalls

Food Standards Australia New Zealand (FSANZ) today warned vulnerable people to check their freezers for recalled frozen vegetable products that are possibly contaminated with Listeria monocytogenes.

Acting FSANZ CEO Peter May said pregnant women, people whose immune systems are compromised (e.g. cancer patients) and elderly people, are at a much greater risk from Listeria infection.

“The products affected contain a particularly dangerous strain of Listeria and are being recalled as a precautionary measure to ensure consumers are protected, but particularly vulnerable populations,” Mr May said.

“While many people will follow cooking instructions properly (which should kill Listeria bacteria) we are aware that some people eat frozen vegetables straight from the freezer and there is a risk of some people not cooking produce properly.

Consumers who have the product in their freezer should return it to the place of purchase for a full refund or dispose of it. Consumers who have eaten the product and feel unwell should see a health professional.

More information

About Listeria monocytogenes (http://www.foodstandards.gov.au/consumer/safety/listeria/Pages/default.aspx)

Frozen vegetables product recall notice (http://www.foodstandards.gov.au/industry/foodrecalls/recalls/Pages/Frozen-Vegetables-.aspx)

The products affected are: 

Woolworths – Essentials snap frozen mixed veg 1kg: Carrots, peas, corn, green beans & potatoes – National distribution Best Before 19 MAR 2020 through to 24 APR 2020

Woolworths – Bell Farms Steam Veggie Carrot Corn and Broccoli 3pk 450g – National distribution, all stock

IGA – Black & Gold Corn Kernels 500g – National distribution Best Before all dates

IGA – Black & Gold Mixed Vegetables 1kg: Carrots, peas, beans & corn – National distribution Best Before all dates

ALDI – Market Fare Peas, Carrots and Super Sweet Corn 1kg – National distribution

ALDI – Market Fare Corn Kernels 1kg QLD, VIC, WA and select NSW stores Product of Hungary (only)

ALDI – Market Fare Mixed Vegetables 1kg QLD, NSW, ACT, WA Packed in Belgium from Imported and Belgian Ingredients (only)

ALDI – Market Fare Quick Steam Carrot Broccoli and Cauliflower 450g – National distribution

ALDI – Market Fare Quick Steam Carrot Corn and Broccoli 450g – National distribution

ALDI: Only products with country of origin of Belgium, United Kingdom or Hungary, all other countries not affected.

Any consumers concerned about their health should seek medical advice and should return the products to the place of purchase for a full refund.

For further information please contact:

Woolworths 1800 103 515, ALDI 1800 709 993, Metcash

Food Safety & RSA classes in Park Orchards, Term 3 2018!

Food Safety & RSA classes will be held at Park Orchards Community House & Learning Centre in Term 3 2018.


This includes training across the Hospitality, Community & Health Services and Food Processing industries and RSA SITHFAB002.

FSS will run on Tuesday 21 August & Saturday 15 September, 9am-5:30pm.  (Students can complete FS Level 1 OR Level 2 only, in class).

RSA Victoria training will be held on Wednesday 22 August 9:30-1:30pm and Sunday 16 September 10-3pm.

Enrol today! Contact the Learning Centre on (03) 9876 4381

Training delivered by CFT International, RTO 21120. Visit our website here.

Country of Origin food labelling requirement

This post provides readers with important information about country of origin food labelling requirements in Australia.

All businesses–including manufacturers, processors and importers that offer food for retail sale in Australia–now must comply with the Country of Origin Food Labelling Information Standard, which specifies how claims can be made about the origin of food products.

The new requirements will apply to most food offered for retail sale in Australia, including food sold in stores or markets, online or from a vending machine. It does however exclude food sold in restaurants, cafes, take-away shops or schools.

Labels must show where food is grown, produced, made or packed.

Watch this video for more information- https://youtu.be/KLoUet02Lzk

CFT International, RTO 21120, leaders in food safety and RSA training.

 

Food allergens and food safety

Advice about food safety and allergens.

There are ten common allergens.  These contribute to over 90% of food allergies and are legally required to be declared on labels.
A food allergy is a response by the body to a protein that the body “thinks” is harmful.
There is no cure for a food allergy.  The only way to prevent an allergic reaction is to avoid eating the food containing the protein.
There is no safe limit for exposure to an allergen.
Always treat an allergy request seriously. Ensure your staff know what ingredients are in the food you make or sell.
Knowing your food products and effectively communicating product information is the key to ensuring safety of your customers with food allergies.
Make sure you and your staff are up to date with your food safety training.

The humble tea towel could lead to food poisoning, CFT food safety tips

Studies have shown the humble kitchen tea towel could be a breeding ground for nasty bacteria.  This post gives you some food safety advice from CFT International.

Researchers from the University of Mauritius performed tests on 100 cloth towels they collected from participants that had been used over a month.

The results found 49 of the samples had bacterial growth including Escherichia coli and Staphylococcus aureus (MRSA).  Almost half the towels had bacteria growing on them.  E.coli was more likely to develop on towels that had been left to sit damp.

The number of people in a household, particularly the number of children, also increased the bacterial growth, as did the diet of the residents — meat eaters’ towels had more bacteria, the study’s lead author Dr Susheela Biranjia-Hurdoyal, a senior lecturer in health sciences found.

Food poisoning affects approximately 1.4 million Australian each year, and symptoms can range from a minor headache to severe stomach cramps, vomiting, diarrhoea, fever and nausea.

If you don’t throw your tea towel in the wash after each time you dry a load of dishes, then you could be exposing yourself to food poisoning-causing bacteria.

That’s the message from Rachelle Williams, chair of the Food Safety Information Council, who says you never want to leave a wet tea towel hanging on a kitchen hook.

Remember to stay up to date with food safety training.  CFT can help!

1 2 3 4