Food safety is an everyday concern that, while seemingly pedestrian, is nonetheless a critical aspect of food preparation. Food safety prevents common concerns with food handling and consumption, such as cross-contamination, food poisoning, and food handling-related injuries. Because of the importance of food safety, the Food Safety Supervisor (FSS) training and certification became a requirement […]
A supervisor in any business takes the role of the overseer of all actions within the workplace. In the food service industry, food hygiene supervisors have a number of responsibilities. It is their role to take the necessary measures to ensure that the food being prepared and served is safe for eating. With that, they […]
What food hygiene practices should food handlers implement when dealing with food? People who are mindful about their well-being are concerned with almost everything they consume. Barely anyone is an exception when it comes to foodborne illnesses that results from ingestion of contaminated food. Food allergy is also an existing problem among people but not […]
If you are in the food service, food safety, or food handling industry, there are three principles that you should comply with. Most food establishments – if not all – have upgraded their standards and require their workers to know all about food hygiene procedures. Without these guidelines, your customers could potentially face health risks. […]
Why should food businesses consider the 2-hour / 4-hour rule for food hygiene? More than four million Australians get sick each year due to contaminated food, and that has become an alarming health concern. The public thought chemical or pesticide contamination was the main threat, but it was found that microbial contamination caused the problems, […]
When potentially hazardous foods are transported, they should be maintained colder than 5°C, or hotter than 60°C, during the journey. Alternatively, Food Safety Supervisors on charter vessels and commercial passenger service boats could use time, rather than temperature, to keep the food safe while it is transported.
Providing food at an event is a great way to promote your services, but have you considered the risks involved with preparing food off-site?
A food safety program is based on the Hazard Analysis and Critical Control Point (HACCP) principles, and is a documented program that systematically identifies critical points in food handling operations that, if not controlled, may lead to preparation of unsafe food.
All venues must be aware of the high-risk practice of self-service and display of food. If venues employ this practice, strict controls must be put in place to avoid contamination. Here are just a few of the risks involved with serving food in an open display.
The introduction of food safety programs for certain sectors of the food industry was part of the national food reform process which aimed to reduce the incidence of food borne illnesses, reduce the regulatory burden on the food industry, and provide consistent food regulation and standards across Australia.
Operators of a charter vessels, passenger service or other commercial vessel businesses, which sell and/or handle food intended for sale, should seek advice specific to the design and fit out of the vessel as a food business from the local government’s environmental health officer.
Commercial boats, including charter vessels and passenger services, that sell or handle food which will then be sold need to consider – the management of food at the time of purchase, how it will be transported to the vessel, and how it will be stored. Food Safety Supervisors must ensure that food is safe for […]