Category Archives for "Blog"

Dishwasher cooking and food safety


You might have heard the latest hype about people cooking their meals in their dishwasher. As a leading provider of food safety training, the #1 question on our minds is about food safety concerns.

Thinking about the murky water, chemicals in detergent and a mixture of yesterday’s food scraps, can this food be cooked safely?

According to studies conducted by CHOICE, the answer is YES!

Think about your oven. It’s a big box with a heating element in it that makes raw food very hot (in other words, cooking). 

Now think about your dishwasher. It’s also a big box with a heating element in it. Apart from being surrounded by water. Here is the full story from CHOICE.

Lunch-box Food Safety Tips

Returning to work and school in the soaring Aussie summer heat follow these useful Lunch-box Food Safety Tips.

The Food Safety Information Council launched their back to work and school food safety tips, with a focus on the risk of potentially deadly Listeria infection.

Council Chair, Rachelle Williams suggested some safer lunchtime options for those at risk:

  • Make your own lunch. This will be safer, but be extra careful with cleanliness in your own kitchen
  • Prepare your own salads and cut up your own fruit, but don’t use bagged salads, pre-cut fruit, or whole or cut rockmelon
  • Replace soft cheeses like camembert, brie, and fetta with hard ones like cheddar
  • You can bring leftovers from last night’s dinner for lunch, but don’t use refrigerated leftovers that are more than 24 hours old as Listeria bacteria can still grow under refrigeration. Keep them cool before lunch in the workplace fridge or an insulated container with a freezer block. Leftovers and other prepared food will last longer if frozen – make sure they are reheated correctly in the work microwave or oven
  • You can also purchase hot foods at lunchtime as cooking kills Listeria.

She offered 6 simple lunchbox food safety tips that everyone should follow for work or school lunchboxes:

  1. When buying lunchboxes, choose those that have room for a frozen drink or freezer block and are easy to clean and dry.
  2. Always wash and dry your hands thoroughly before preparing food, and wash all fruits and vegetables thoroughly.
  3. Make sure lunchbox foods are always kept separated from raw foods in the refrigerator, particularly raw meats, chicken, eggs in their shells, and fish.
  4. Keep the lunch cool in the fridge until you are ready to leave home, then put an ice brick in it and refrigerate as soon as you get to work (or keep in a cooler with ice bricks if you work outside.) Discard any higher risk foods such as sushi, salad, meat, poultry or eggs if not eaten within a day of you cooking or preparing them.
  5. Your child’s lunchbox will keep a safe temperature until lunchtime at school as long as it has a frozen drink or ice brick in it. During hot weather you may want to consider providing safer lunchbox alternatives, such as hard or processed cheese, tuna in a can or vacuum packed, or sandwich spreads.
  6. If your leftovers need reheating they must reach 75°C in the centre of the food, so either use a meat thermometer to check, or use the automatic reheat function in the work microwave and follow any prompts to stir the food or let it stand for a time after reheating.

To read more from the Council click here

Use-by and Best Before dates

Watch this short video about ‘use by’ and ‘best before’ dates presented by the Food Safety Information Council.

As well as use-by and best before dates check labels for specific storage conditions to ensure safety and quality. Don’t assume that you know how to store food as recipes change and modern food products like jams or sauces may have less salt or sugar than in the past and may need refrigeration.

CFT International, RTO 21120, leaders in nationally accredited food safety training throughout Australia.

Double-Dip is a risk of food poisoning

We all remember the Seinfeld episode when George “double-dipped that chip!”. Well this might be even more riskier than we thought.

Food scientist Paul Dawson has conducted rigorous tests and discovered that having a second swipe of communal dip with a half-eaten chip was riskier than he first thought.

“I expected there to be not really much bacteria transfer because of the small surface area on a cracker or chip when you bite it.

“But we actually found there was 1,000 more bacteria per millilitre in the dip from when you bit the chip than when you didn’t.
“That’s a significant amount … that’s more like a person-to-person transfer like the common cold and other contagious diseases rather than the typical food-borne illness like E.coli and salmonella.”

Professor Dawson stated.

Sounds yuck! So when you are at your next gathering remember the advice given to George and never “double dip that chip!”.

Warning over homemade meals sold on online platforms

Home made food may not be prepared under safe conditions and cause food poisoning

It might seem a cheap and convenient option, but consumers are being urged to think twice about buying homemade meals advertised on online platforms.

Consumers can’t be sure that food made in unregulated home kitchens has followed strict hygiene and safety rules.

Facebook Marketplace and Gumtree list dozens of advertisements selling homemade meals offering everything from curries to lasagna.

Some sellers post that their kitchen is licensed but many don’t.

There are strict rules governing home-based food businesses and local councils administer and enforce licenced food operators.

“It’s probably quite difficult to research that with an online seller if it’s a person operating from an unlicensed or unregulated premises like a backyard or a home.

People wanting to sell homemade food should register with their local council and complete their nationally recognised CFT Food Safety Training

Food Safety Elert: Vic’s Meat BONE-IN HAM HALF LEG Re-called

Vic’s Premium Quality Meat is conducting a recall of the above product. The product has been available for sale at Simon Johnson, Victor Churchill and Vic’s Meat Brisbane in NSW, QLD and WA.

Product details:

  • Vic’s Meat BONE-IN HAM HALF LEG 4.5kg, cardboard box (2 types used) – Brown cardboard box with Victor Churchill illustration, White cardboard box with Vic’s meat illustration
  • Best Before 29/01/2019

Problem: The recall is due to microbial (Listeria monocytogenes) contamination.

Food safety hazard: Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin: Australia

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

For further information please contact Vic’s Premium Quality Meat on (02) 9317 6900 or via www.vicsmeat.com.au 

7 Mistakes in the Kitchen to avoid this Xmas, CFT Food Safety training

See the 7  Mistakes in the Kitchen to avoid this Xmas published by Queensland Health, CFT Food Safety training.

It is so important to handle food correctly in the kitchen and to know how to store left overs properly – all to avoid food poisoning.  There is nothing festive about food poisoning!  To avoid spreading these nasty bugs here’s a list of mistakes to avoid-

  1. An overloaded and disorganised fridge – Remember how to store food groups correctly to avoid cross contamination – keeping raw food away from cooked food.  We cover the area of cross contamination in our food safety training.
  2. Washing your turkey before cooking it – Cooking your turkey thoroughly will kill harmful bacteria so there’s no need to wash it.  Washing raw meat can increase the spread of bacteria that can lead to gastro.
  3. No pest control – Let’s face it, they are always around us.  Keep food covered in air-tight containers and use lids.  Rather than spraying harmful chemicals keep food covered.
  4. Using the same chopping board for everything – Invest in colour-coded multiple chopping boards.  Prevent cross contamination by using different chopping boards for different food groups.
  5. If it looks and smells good you can eat it – Wrong! You can’t always tell if something is safe to eat by its look, smell or even taste.  Ensure you refrigerate leftovers immediately and use within 2 days.  Food left out of the fridge for more than 4 hours should be thrown up.
  6. Using one pair of tongs for the BBQ – Use separate utensils to flip raw and serve cooked meat and vegies.
  7. Thawing food on the bench – Defrost foods in the fridge (allow enough time for frozen meat) or the microwave.  Not on the bench as the room tempature can quickly cause bacterial growth.

Brought to you by Feel Good Facts, a Queensland Health initiative

Because there is nothing festive about food poisoning, be diligent in ensuring your food has been handled safely.

To update your knowledge enrol in CFT food safety training today!

 

 

The top 5 Festive Season Safety Tips concerning Alcohol Service

‘Tis the Season for eating more, drinking more and being merry!  Read the top 5 Festive Season Safety Tips from LGR QLD.  CFT, leaders in Food Safety and RSA training.

More people are out and about during the festive season. During this busy time, be aware of your obligations to provide a safe environment for patrons and staff, both in and around your venue. Ensure your staff are always practising responsible service of alcohol. Here are some tips from the Office of Liquor and Gaming Regulation Queensland-

  1. Crowd control: Don’t allow areas to become congested, and manage patron numbers and queues. Employ the right ratio of security to patrons. Deal with any incidents quickly and record them in an incident register.
  2. Drinking water: Most licensees are required to make free drinking water available to patrons. Even where not mandatory, it’s good practice.
  3. Noise: More patrons can create more noise, which may disturb your neighbours. Keep noise levels down by discouraging people from lingering outside your venue. For example, have strategies in place to ensure patrons are transported away from your licensed premises when they leave.
  4. Patron behaviour: Detect and deal with disorderly patrons and slow service of liquor before patrons become unduly intoxicated. Remember, it is illegal to serve alcohol to, or allow alcohol to be consumed by an underage, unduly intoxicated or disorderly person.
  5. Refusal of service: You have the right to refuse service or entry if: 
  • a patron is unduly intoxicated or disorderly
  • the safety of the patron or others is in jeopardy
  • you consider the refusal of service warranted. 

You also have the right to ask a person to leave a licensed premises if the person is unduly intoxicated, disorderly or creating a disturbance.

 

To read more click here.

CFT International is the leading provider of food safety and RSA training.  Enrol today to complete your online RSA certificate.  For Victorian residents you must attend a class to obtain your RSA certificate.  Email us at support@cft.com.au to find out where our next RSA class will be delivered.  Click here for more information about RSA requirements throughout Australia.

How to keep your kid’s lunchbox safe

Follow these tips that tell you how to keep your kid’s lunchbox safe, CFT International Food Safety training.

As Australia heats up and summer temperatures soar, so too does the risk of illness from eating unsafe food.  Follow these tips from the Food Safety Information Council – how to keep your kid’s lunchbox safe during the sizzling summer months.

Follow these 5 simple lunchbox food safety tips:

  • When buying lunchboxes choose ones that have room for a frozen drink or freezer block and are easy to clean and dry.
  • Always wash and dry your hands thoroughly before preparing food.
  • Wash all fruits and vegetables thoroughly.
  • Make sure lunchbox foods are always well separated from other foods in the refrigerator, particularly raw meats, chicken and fish.
  • Keep the lunch cool in the fridge until you are about to leave home.

Click here to read the full article from the Council.