Download the presentation here:
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:
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:
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
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:
Correct Food Systems is pleased to have been involved in the development of this industry guideline for the Department of Health Victoria.
There were changes made in July 2014 to the Food Standards Code 1.6.1 giving new limits for Listeria monocytogenes in ready-to-eat (RTE) foods.
If your business prepares ready to eat food you need to be familiar with these changes to the new limits, and how they apply to your products.
Two sets of criteria for L. monocytogenes now apply based on whether growth of L. monocytogenes will or will not occur in the Ready To Eat food:
Queensland Health has issued an alert to businesses involved in food preparation, and the community as a whole as a result of a spike in the reported cases of Salmonella in Queensland in 2015.
1895 cases of salmonella have been reported in Queensland in 2015 already -double what "the normal" incidence rates.
"Salmonella Typhimurium has caused 13 outbreaks of foodborne disease in South East Queensland this year to date, 10 of which have been confirmed or suspected to have involved foodborne transmission."
“These figures show the vital need for food handlers to be aware of food safety procedures"
The main issues observed during investigations into recent food borne illness outbreaks were:
For advice on salmonella and safe food handling, visit the Queensland Health website:
Further detail on the Queensland health alert can be found here
The top five tips from Queensland Health on ensuring food safety are:
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.
A new guide called "Getting your claims right" has been released. This guidance document will assist food businesses to comply with the Nutrition, Health and Related Claims Standard of the Australia
New Zealand Food Standards Code. Food businesses must comply with Standard 1.2.7 for their food labelling and advertising. A copy of the Standard 1.2.7 is available from the Comlaw website.
If your business makes a nutrition content, health or related claim, refer to the Standard, this guidance document( available on our resources and links page) and other guidance materials to check your claim. Inaccurate or misleading claims may result in a food recall, or a breach of the Australian Consumer Law.
Alternatively contact Correct Food Systems to conduct a comprehensive label check, or develop your knowledge on food labelling requirements at one of our training courses
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.....
Food Safety educator.
Stay up to date!
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.