Latest Food Safety News
Shopping and food storage safety
There are strict food safety guidelines and regulations in Australia, and for good reason. Following these guidelines when serving food can keep consumers safe, and this ...
Food safety leads to better health for Australians
The United Nations' fourth annual World Food Safety Day was held on 7 June this year, and the theme was 'Safer Food – Better Health'. Each year the council uses the day t...
The Importance of personal protective clothing and equipment in the food industry
Providing the correct Personal Protective Equipment (PPE) for staff is vital to reduce the risk of accident or injury. Commercial kitchens are high energy environments wi...
Colour coded cleaning and food preparation
Colour-coded cleaning Colour-coded cleaning is a proven system to use colour-coded cleaning equipment for specific areas to avoid cross-contamination. This efficient clea...
How to batch cook safely
For businesses responsible for serving food, preparing meals in advance can save time and stress within the kitchen during busy periods such as lunch or dinner. This proc...
Is your kitchen health inspection ready
Health inspections are put in place by local governments to ensure that patrons are protected against contamination by carefully examining processes and conditions within...
How to develop a food-safe menu
Menus are an often-overlooked component of food safety within the commercial kitchen or restaurant. Ideally, menus should be carefully curated by the chef to ensure that ...
Preparing gluten-free food safely
Gluten-free food is not only a dietary preference but a necessary health precaution for the 1 in 100 people living with celiac disease. Found in wheat, barley, and rye, a...
Preventing contamination in dried goods
In the commercial kitchen, dried food is often a staple. From flour and wheat to dried pasta and rice, dried products require careful and considered storage and handling ...
Food safety for the elderly
The elderly are considered high-risk for food poisoning due to a weakened immune system and biological factors such as a reduced amount of stomach acid or a slow-processi...