NSW Food Authority has approved the use of High Pressure Pasteurisation of milk.
The Food Standards Code requires milk to be pasteurized by some means- usually achieved by heating the milk 72oC for 15 seconds, to kill the pathogenic or dangerous bacteria in the raw milk.
After rigorous testing of using High Pressure Pasteurisation equipment "the cold pressed milk" has been declared as a safe product and the High Pressure Pasteurisation process has been validated by the NSW Food Authority.
See ABC story here
The HPP process that retains the flavour, colour, and nutritional benefits of raw milk, which can be lost during the heat pasteurisation process.
Correct Food Systems works with clients who want to use the High Pressure Pasteurisation technology for their products. See our High Pressure Pasteurisation page.
By the publication of a hamburger food safety guideline in February 2016, the NSW Food Authority has stirred up a controversy on how the current crop of new burger bars should be managing the cooking of the meat pattie.
Burger bars are all on trend in Sydney at the moment, serving "america style" burgers, often not thoroughly cooked, with pink "juicy" centres.
However as Lisa Owens CFS consultant explains , the very act of mincing meat means that the minced meat burger is higher risk and must be cooked thoroughly all the way through.
Correct Food Systems advises all retailers to follow the NSW Food Authority guideline that can be found here- thoroughly cook your minced meat burgers, and avoid a possible breach of food safety laws, or worse- a customer who becomes ill with food poisoning.
ThatsY interview here....
Gary Kennedy is a regular guest presenter on ABC 702 James Valentines segment "What the Food?".
This latest episode explored the question should you preheat your toaster.
Gary conducted some trials and repeated the experiment in the 702 studio with James.
Listen here to the episode podcast to discover the answer, or email us if you wan the definitive answer - if preheating your toaster is beneficial?.
Here is a short presentation to Health officers prepared by Paul Goldsmith, Department of Health, on sous vide cooking.It outlines the process of sous vide cookery, the science behind sous vide, minimum cooking times, development of the Victorian Health sous vide supplement and key issue for consideration in the supplement.
Download the presentation here:
Correct Training Systems recently attended a forum held by the NSW Food Authority to review the planned NSW Food Authority (NSWFA) Food Safety Supervisor refresher training program.
There will be a need for those Food Safety Supervisors in NSW retail and hospitality businesses who require a Food Safety Supervisor to "refresh" their training in order to receive a new NSWFA FSS certificate.Current certificates are valid for 5 years. The NSWFA FSS program started in September 2010, thus the refresher training arrangements need to be in place with RTO's by September 2015.
The NSWFA is still finalising arrangements for the refresher program but the refresher training will target 3 major content areas:
Those reapplying for their NSW FSS certificate, when they expire will need to achieve recognition of current competence in the accreditted units of competence that are relevant to their workplace ( retail or hospitality) as well as the skills and knowledge in the above 3 content areas.
Associate company Correct Training Systems will ensure refresher training and Food Safety Supervisor training arrangement are compliant with the NSW Food Authority and clients are kept informed of requirements and arrangements.
Suppliers providing food and grocery products for either company owned brands or fresh proprietary lines, in Metcash Trading retail outlets now need to comply with the requirements of the Metcash Supplier Standard for Food V1a.
The scope of the Metcash Approved Supplier Program will be to ensure that each supplier’s site / branch that manufactures for, and/or distributes goods to Metcash must have:
A copy of the standard is available here
A copy of the Matrix Appendix 1 is available here
Correct Food Systems can assist your business to meet the requirements and ensure your business is a certified Metcash Approved Supplier.
Just a reminder that Gary Kennedy is a guest speaker on Radio ABC 702 every third Wednesday of the month between 2pm -2.30 pm. Ring in with any food techie questions.....
Correct Food Systems congratulates two of our clients who were winners at the recent Royal Agricultural Society of NSW (RAS) awards.
Kingsgrove-based producer German Butchery won again for their Chicken Frankfurter in the Champion Poultry Product Category.
Brasserie Bread, at Banksmeadow also was awarded a first in Artisan Bread.
Our very own Gary Kennedy was recently appointed a Judge for the Royal Agricultural Society of NSW, in the smallgoods and deli products.
Correct Food Systems is delighted to welcome Richard Tupper to our NSW team of consultants. Richard brings a new dimension of product development, process analysis and biotechnology skills into the "Correct Team".
Richard will be assisting with labelling compliance, auditing and compliance and research and development projects.
Correct Food Systems has launched its new look website, designed to provide information on the services our clients can benefit from, and a library of resources, including blogs and updates.
If you would like to see other information or resources added please let us know... use the contact form.
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Correct Training Systems can deliver a update of industry news to your team, train you on the latest changes in standards or deliver a "HACCP Recharge" training course at your site".
Contact us for further information.