You just have to watch this great re-make of Will Smith’s Rap it “Get Jiggy Wit It” transformed for food safety… Great message with a great beat!
Monthly Archive for July, 2011
Protect your business and your clients
from getting food poisoning!
Did you know that there are 2,700,000 cases of food poisoning in the food service industry in Australia every year? (5,400,000 when you consider Australian households).
That’s more than the population of Brisbane, Wollongong and Sunshine Coast combined!
Fortunately, the majority of these tragic ‘accidents’ are easily avoidable as long as your employees handling, preparing and transporting food understand how to prevent good food from going bad.
That’s why The Gourmet Guardian has released a special and timely report to help you, your managers, supervisors, chefs, kitchen hands and employees understand how to prevent food poisoning outbreaks before they happen.
Even when there are no ‘casualties’,
food poisoning is STILL deadly… to your business!
While many food poisoning victims recover in a few days, it can cause hospitalisation and trigger chronic diseases like fever, vomiting and diarrhoea.
That’s the good news.
The flip side… In rare instances it can prove fatal to young children, the elderly and sometimes even healthy adults.
That would be tragic for you and your business!
Thankfully, the prevention is better than the cure… and, thanks to The Gourmet Guardian, the ‘cure’ is easy.
You can start implementing it in the next 5 minutes.
This special report is published by Gavin Buckett who has vast experience including15 years as a qualified chef, food safety trainer implementing HACCP systems in at least a dozen market sectors as well as six years as a registered food safety auditor, which in 2008 culminated in achieving the highest Level 4 – High Risk Auditor status in the National Food Safety Auditor Scheme.
In this important document, you will discover the top ten causes of food poisoning. This list is not “ranked” in any particular order as we don’t want you to think that one is more or less important than another.
All 10 are equally important. With this special report in hand, all you have to do is go through the 10 points and tick off the boxes to ensure your food operations are not putting your clients, your staff and your business at risk.
This special report will also educate you about the following:
- IMPORTANT! How high risk cooked foods must be cooled to keep them outside the DANGER ZONE!
- How to ensure the food you serve and sell is ‘SAFE’ from salmonella and other pathogenic bacteria and deadly viruses!
- The right temperature food must reach when reheating.
- The ONLY foods that do not require further cooking prior to consumption and the ones that do.
- An easy way to find out if your food suppliers are playing Russian Roulette with your business!
- What you must know abut the Critical Control Point – Psst! Most food businesses get this wrong.
- How to reduce the number of dangerous micro-organisms to an acceptable level.
- What you must know about defrosting – before you get burned (sorry, I couldn’t resist the pun)!
- The 3 sources of cross-contamination – You might be surprised to learn NONE of them has anything to do with food!
- How to control the potential hazard in your workplace.
This special report will at the very least give you 10 practical and important points you should implement in your food service business IMMEDIATELY…
Did you know that a restaurant in Sydney
wasn’t aware of one of these points,
killing one man and making another 12 people sick?
That was just from 1 point out of the top 10.
They might have got 9 out of 10 but were “unaware” of 1 of these requirements.
Pretty scary isn’t it. Definite “food for thought” …
Don’t leave food safety to chance!
Download this important report immediately and discuss these points with your staff as soon as possible.
Let’s face it…
Having food authority inspectors and environmental health officers breathing down your neck is not fun.
They could close your business ‘until further notice’ or for good!
Worse still, you could plead guilty in the industrial court to counts of handling and selling unsafe food. Heavy fines and penalties, or worse, you could kill someone.
Don’t take the risk of food poisoning lightly –
especially when prevention is so easy.
I recently came across these two before and after images in a blog post “You Are What You Eat“. I thought it was funny and relevant enough to include it here.
We have a lot of clients in the fast food service industry and support the adage that too much of anything isn’t good whereas anything in moderation is your choice to make – make it wisely.
In my previous post, I sent you information on the new audit guidelines for Vulnerable Persons (VP) in NSW.
At the session, John Fallon from the New South Wales Food Authority (NSWFA) explained that there are only 22 approved external third party auditors in NSW.
He provided an enforcement update on all VP audits that have been conducted (by NSWFA employed auditors and external third party auditors).
He indicated that the top TWO problems encountered during audits were:
- Ineffective monitoring records
- Not complying with there food safety program
#1 Non Conformance: “Ineffective” Monitoring records
- Not having records in place
- Missing records or records not available
- Completed records not identifying issues (i.e. Temperatures recorded outside critical limits)
- No recorded corrective action when problems were identified
- Supervisor signing off on incomplete or incorrect records
It is stated in the VP Guidelines that IT IS a requirement for someone to check all completed records. Even though it is not a requirement for records to be signed, we certainly recommend this practice to our clients.
We have a client who purchased from a newsagent, an “APPROVED” stamp and the person doing the checking stamps the monitoring record and signs above where it was stamped. I think this is a simple and effective means of verifying your records. You still need to make sure that the person who does the “approving” actually checks that the record has been completed correctly.
#2 Non Conformance: “Not complying with their food safety program”
Remember a couple of days ago I told you that your program should:
“Say as you do” and you should “Do as you say”.
Consistent areas where Corrective Action Requests (CARs) were raised included:
- Labeling techniques used
- Content of an internal audit – The internal audit process did not include a review of their food safety program. (Note: The findings of the internal audit should reflect what is found at an external audit)
- Good manufacturing practices
- Allergen management
The NSWFA will continue to monitor ALL Vulnerable Persons facilities (including businesses with Third Party Auditor (TPA) approval) and the Proprietor of the facility is responsible for ensuring that an audit is organised.
All VP audits conducted in NSW are reported electronically to the NSWFA. Every month, the NSWFA runs a report on facilities that are overdue for an audit. The following process is applied:
- If overdue by 3 months they will be sent a “reminder letter”
- If overdue by 6 months they will be sent a “warning letter”
- Failure to comply will result in a $1320 penalty for corporations
and $660 for individuals.
All scheduled audits must be conducted within the allocated 6 or 12 month period.
Your license cannot be renewed if there are any outstanding audits that have not been conducted.
Click on the hyperlink to have a look – it’s pretty scary stuff which once again highlights the importance of good food safety management programs.
We all have a stake in this because we all eat and consume food from a wide variety of sources.
If you come across interesting statistics and data like this, please let us know, we’d love to blog about it.
On Thursday 9th June 2011, I attended a one day workshop at the New South Wales Food Authority (NSWFA) for all food safety auditors in NSW. While the event was beneficial for all attendees, it was disappointing to realise that less than half of the 22 approved auditors in NSW bothered to attend.
Whenever possible, I attend the meetings the different state regulators have for auditors and I am attending another one in September for Victorian auditors.
Joanne Bulle is a recent addition to The Gourmet Guardian team and she also travelled from Albury to Sydney for the one day meeting.
These meetings are an important forum for the regulator (in this case the NSWFA) to update auditors on resources, requirements, changes in legislation and also to provide an outlet to discuss any problems or concerns auditors may have and to seek clarification on them.
This meeting was no exception. There are two very important changes that have been made by the NSWFA.
The first is they have updated the audit checklist that all auditors are required to complete and the second is that they have revised the guidelines for businesses serving food to Vulnerable Persons Businesses (VP). The audit checklist was updated to match the guidelines.
If you are a VP business, I feel it is vital, if you have not already done so, to download and print these guidelines to ensure you are complying with them.
Your next audit will be made using these guidelines and you will be expected to comply with them. Continue reading ‘New Vulnerable Persons Guidelines Announced by NSWFA’