The Allergen Bureau has published a PDF of a presentation on Allergen Fundamentals.
This resource can be downloaded from the Allergen Bureau here.
This free resource is provided by the Allergen Bureau for:

1. people new to the subject of food allergens in manufacturing, or
2. people in the food industry who feel they might benefit from a ‘going back to the basics’ refresher.

Overview of the Allergen Bureau Food Allergen Fundamentals

• Food allergy and food allergens
• Managing food allergens
• Resources available
• The Voluntary Incidental Trace Allergen Labelling (VITAL®) Program
• The Allergen Bureau

Should you want further information or training on how to access and apply the VITAL online tool please contact our associate company  Correct Training Systems, who are approved by the Allergen Bureau to conduct Training on VITAL

FSANZ published a statement of egg safety in January 2016 in response to concerns about eggs being unrefrigerated in retail storage. FSANZ conducted a major risk assessment of eggs safety in 2011 and has concluded there is no food safety reason to require whole eggs to be refrigerated at retail, however retailers may choose to refrigerate eggs for their own reasons (for example, to maintain quality of the egg such as firmness of the yolk or reduce spoilage).
Whole un-cracked eggs aren’t required to be refrigerated at retail supermarkets within Australia.
Dishes containing raw eggs as an ingredient, like raw egg mayonnaise, are considered high risk and they do require refrigeration. This is because pathogens may contaminate the raw egg when the egg is cracked.
Refer to the statement for safe egg handling strategies, including hand washing, use of a egg separator and avoidance of raw egg products by vulnerable populations

This AFGC form is used to notify major Australian Retailers in the event of a food product recall.
This is updated regularly at  http://www.afgc.org.au/publications/
​This is the form as at January 2016 (Click Here)

Businesses are required to maintain a calibration program, in order to ensure thermometers do not 
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude. 
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here. 

The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
Some of the important parameters for safe use of Sous Vide cooking, using this template are:

• Sous Vide method of cookery must be carefully monitored and controlled
• Sous Vide food temperatures must be at 55°C or above, for cooking and heating.
• Food Cooked between 55°C and 60°C must not exceed at total heating up and cooking time of longer than 6 hours
• All cooked food to be stored chilled must be cooled from 60°C to 21°C within 2 hour and from 21°C to 5°C within a further 4 hours: a total of 6 hours 
• The maximum shelf life of cooked sous vide food portions must not exceed 5 days when stored at refrigerated temperatures 5°C or less.

​There is also guidance material available for safely cooking whole muscle red meat or seafoods, foods other than whole muscle red meats such as formed or rolled meats, a heating time for foods of different thicknesses, and a cooking time and temperature guide.
Correct Food Systems is pleased to have been involved in the development of this industry guideline for the Department of Health Victoria.

Leading Food Safety advocate Doug Powell has compiled and published a table listing all the reported incidences of Salmonella food poisoning, relating to eggs, in Australia, since 1991. 
Thanks Doug, this is a great list!
See Dougs barf blog at  http://barfblog.com/.
Australia's  egg related Salmonella food safety incidences listing.
Restaurants and caterers feature, serving raw egg menu items.
Infection with Salmonella species causes salmonellosis, with symptoms including gastric, fever, and cramping. Salmonellosis can be contracted from a variety of sources,not only egg and poultry.
( peanut butter, rockmelon, chocolate, mangoes, dried spices etc etc)

However in Australia, the preparation of raw egg products seems to dominate the headlines.
Cafes, Restaurants and Caterers need to recognise that egg is a potentially hazardous food and needs correct temperature control,( keep it cold, or cook it thoroughly) or other controls such as lowering pH, use pasteurised egg products, to ensure it is safe to serve.
Basic food safety principles and processes need to be applied.
Correct Food Systems can assist with education of staff, and implementation of a food safety program to ensure the risks involved with menu items is understood and controlled.

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.....