Category Archives for "Blog"

Google Can Tell Which Restaurant Gave You Food Poisoning

Google Can Tell Which Restaurant Gave You Food Poisoning.  Be aware of your food safety responsibilities as a food handler!

Just in time for Australian Food Safety Week 2018, Google and Harvard University have released a quick way of identifying where outbreaks of food poisoning occur.  All it needs is data.  By combining search queries related to food poisoning, such as ‘stomach cramps’, ‘vomitting’ or ‘diarrhoea”, Google can quickly identify which restaurants should be avoided by consumers and inspected by health departments.

Click here to read the full article published by Matthew Humphries, PC Mag Aus.

The ‘truth about food poisoning’ – watch it here

The ‘truth about food poisoning’ video.  Food poisoning affects more than 4 million Australians every year.  Is your food safety training up-to-date?

Food poisoning affects more than 4 million Australians every year. With the effects ranging from mild to potentially fatal, it needs to be taken seriously!

There are a few simple things you can do to reduce your risk of being affected.  A great place to start is to watch a short video published by NSW Food Authority, ‘Truth about food poisoning’ .  Click here to view –  https://youtu.be/Pq2me3r0cz4

 

Food poisoning – take it seriously! Australian Food Safety Week 2018

Food poisoning – take it seriously! Australian Food Safety Week 2018

The Food Safety Information Council released research that shows 1-in-3 Australians are either at risk of getting the potentially fatal Listeria infection themselves or live in a household with someone at risk.
Food service staff must be up to date with the food safety training.
Food poisoning isn’t just a minor stomach upset but it should be taken seriously as it can be deadly.
Listeria infection can be very serious for vulnerable people including the sick, the elderly, infants and pregnant women.
Be aware of your responsibilities as an operator of a food business.
Remember these important food safety tips to reduce the risk of Listeria infection as well as other forms of food poisoning:
  • Always wash your hands with soap and running water and dry thoroughly before handling food and keep food utensils and cooking areas clean
  • Unlike most other food poisoning bacteria, Listeria can grow at refrigeration temperatures, so ready to eat food or leftovers should never be stored in the fridge for more than 24 hours. Since Listeria grows slowly in the fridge, it will do so only very slowly at cold temperatures so make sure your refrigerator is keeping your food at or less than 5°C.
  • Avoid refrigerated foods that are past their ‘use by’ date
  • Refrigerate leftovers promptly and use within 24 hours or freeze
  • Always look for cooking and storage instructions on the food package label and follow them when provided.
  • Cook high risk foods such as poultry, minced meat, sausages, hamburgers and leftovers to 75°C
  • Cook egg dishes, such as quiche, to 72°C in the centre (or until the white is firm and the yolk thickens)
  • Cook frozen fruit and vegetables.
If you would like information about Food Safety Training or need to update your qualifications please contact us 1300 665 633 or email us support@cft.com.au

Food Safety & RSA classes, Victoria Gippsland region

Enrol today into Food Safety & RSA training in Gippsland, Victoria region.

Australian Food Safety Week commences on 10 November.  Are you food safety compliant?

Enrol into Food Safety and RSA training classes running next Thursday 15 November at Phillip Island Community & Learning Centre.

Click the links below to enrol or contact PICAL on 5952 1131 to find out more.

RSA – www.trybooking.com/419331

Level 1 Food handling Certificate – www.trybooking.com/423151

 

Australian Food Safety Week, 10-17 Nov 2018

Australian Food Safety Week, 10 to 17 November 2018, is approaching quickly.  This year’s theme is ‘Food Poisoning – take it seriously!’

The week long event is conducted by the Food Safety Information Council who are calling on people who have been affected by food poisoning to share their stories to assist to get across the importance messages surrounding food safety and its seriousness.

“During the 2018 Australian Food Safety Week we particularly want to help those who are at greater risk if they do get food poisoning such as pregnant women, the elderly and people with poor immune systems.” says the Food Safety Information Council.  Click here to read more. 

CFT has recently launched brand new, easy to navigate e-learning food safety training.  Make sure you and your staff are up-to-date in food safety.  Enrol today!

asqa logo

CFT Approved Food Safety trainer to 30 June 2025

CFT, RTO 21120, approved to deliver Food Safety training to 30 June 2025.

We are the leading provider of food safety and RSA training and we are approved by government body ASQA for a further extended period of 7 years (normally 5 years).

Enrol today in CFT e-learning and experience our brand new interactive and dynamic training platform.

Our courses are designed with easy to read content and a quiz at the end of each section.  Learners can review any questions and answers they find difficult.  Students are also required to submit a Workplace Assignment that can easily be downloaded.

Email us here with any queries.

 

Enjoy Eggs Safely! CFT Food Safety.

Today is World Egg Day!  Enjoy your eggs safely.  Follow these food safety tips.

Eggs are a healthy, nutritious part of many Australians’ diet. Like all perishable food they need careful handling to keep them safe.  Click here to read the NSW Food Authority advice on egg safety.

Food that is not properly handled, including eggs, can make people ill. Symptoms can include headache, fever, stomach cramps, diarrhoea, nausea and vomiting which can last days or weeks.

Most shell eggs in Australia are clean and free from bacteria but sometimes harmful bugs can be found:

  • on the egg, which is more likely if the shell is dirty with dirt, chicken poo or feathers stuck to the outside
  • inside the egg, which is more likely if the shell is cracked. Some cracks are obvious but even hairline cracks where the shell looks intact can be a problem.

If an egg is cracked or dirty throw it out.

Visit CFT to enrol into our Food Safety training today!

 

Another reason not to hate Brussels sprouts

A diet high in a wide range of vegetables, especially broccoli, Brussels sprouts, cauliflower and cabbage, may help older people avoid hospitalisation from falls, Australian research has found.

The research also looked at various vegetable groups including, cruciferous, allium (onions, garlic, shallots, leeks and chives), orange/yellow/red, leafy greens and legumes.

Eating at least one serve of cruciferous vegetables a day, such as Brussels sprouts, cauliflower, cabbage or broccoli, seemed to have the greatest benefit.

“The message from this is eat at least five serves of vegetables a day, and make sure include at least one serve of cruciferous vegetables

The benefits in relation to falls prevention were probably linked to the effects cruciferous vegetables on muscle strength and pathways.

“These findings could have implications for nutritional guidelines promoted by public health organizations to reduce the risk of falls and/or fractures in older community-dwelling women.

“What we are now interested in investigating further is why cruciferous vegetables in particular seem to be so good at preventing these falls,” Dr Sim said. The research will also investigate which of the cruciferous group conferred the most benefit.

You can find the study, published in the British Journal of Nutrition, here.

Aged Care Cooks and kitchen attendants can complete their Food safety Training online here www.cft.com.au

Choose there units if you need to be a Food Safety Supervisor

HLTFSE001 – Follow basic food safety principles.
HLTFSE005 – Apply and monitor food safety requirements.
HLTFSE007 – Oversee the Day-to-Day Implementation of Food Safety in the Workplace.

Push to make allergen labelling clearer

Now there’s a push for tougher rules about how products are labelled after a choc chip cookie killed a child.

Isabel Marrero was 9-years-old when she died from an anaphylactic reaction in March this year, after she ate what looked like her favourite biscuit.  Her mother didn’t realise that she had purchased a different product, as this biscuit packaging – bar one word –  looked the same as the one she’d been buying for years.

“We learn from every death and we should be learning from what happened to Isabel,” Maria Said, CEO of Allergy and Anaphylaxis Australia said.  “… make allergen declarations clearer so that consumers can have greater confidence in getting the information they need to make informed and safe food choices.”

The Food Standards Code require businesses to declare allergens on product labels – but it doesn’t say how or where. And there are no requirements to inform customers if they alter the product.

Food Standards Australia New Zealand (FSANZ) told ten daily they’re now working on a proposal to change the law.

Australia is the allergy capital of the world — 1 in 20 Aussie kids has a food allergy.

There has been a 10 percent increase in allergy fatalities between 2007 to 2013.

Click here to read the full article from ten daily.

There are now 10 allergens.  Make sure you and your staff know what they are.  Make sure your food safety training is up to date.

Click here to download a free printable poster.

image: google

 

Strawberry recall – fears for our farmers and strawberry industry

Fears for our strawberry farmers and the strawberry industry emerge as strawberries are recalled from supermarket shelves around Australia after being found to contain needles.

  • More cases emerge after nine-year-old boy bites into strawberry with needle in it at school, Queensland mother says
  • Two brands recalled were sold in Queensland, New South Wales and Victoria
  • Growers say fear could devastate strawberry industry if people stopped buying the fruit

In 2006 food laws were introduced making it compulsory for a company to report suspected cases of food tampering.  In Queensland, someone found guilty of deliberately contaminating food to cause public alarm or anxiety faces a maximum of 10 years’ imprisonment.  This penalty can also be applied if the person interferes with food to cause members of the public to refrain from purchasing those goods.

Click here to read the full article.