Food contamination is not just limited to ‘risky’ foods like raw meat. Fruits, vegetables and salads also run the risk of contamination. Raw or undercooked foods are the main source of bacteria in the kitchen. If food is not thoroughly cooked or if cooked food comes into contact with raw food, the risk of food […]
Did you know that food poisoning bacteria grow best in the temperature range between 5°C and 60°C? This is commonly referred to as the ‘temperature danger zone’. Temperature of food storage in an important facet of Food Safety. Read on to find out how you can keep your patrons safe.
What is the correct temperature for reheating food after it’s been cooked? a) 60°C b) 65°C c) 75°C The correct answer, of course, is 75°C. Bacteria have the ability to survive in cooked, reheated food that is not heated to at least 75°C in the centre. Are you certain that your kitchen’s operations consistently serving […]
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.
Food that is freshly cooked aboard and served straight away has less chance of becoming unsafe or unsuitable than food that is pre-cooked and then taken aboard to the event. A Food Safety Supervisor must be aware of the challenges that face food handling staff on commercial vessels.
A food safety supervisor must take all practicable measures to ensure that the food business only accepts food that is protected from the likelihood of contamination. We have been discussing how to create a checklist to ensure that your food business meets all the requirements of the Food Safety Standards 3.2.2. This week we will […]
It is an offence under the Queensland Food Act 2006 (the Act) to provide a false description of food. In Queensland, the maximum penalty for providing a false description of food is $50,000. Food Safety Supervisors need to ensure that the seafood is described and represented correctly.
What happens after my food safety program is accredited? Food Safety Supervisors with an accredited food safety program must comply with the program in carrying on the food business. A copy of the accredited food safety program must be kept by employees of the food business at the food premises and be made available for […]