Archive

Interesting Food Image

We like everything about food, food preparation, food safety – you name it, if it involves food, we’re interested!

We think images like this promote healthy eating and advance the cause for food safety by projecting an innovative, fun and creative perspective of food.

If you come across any other interesting food images, photos or illustrations, please forward them to us so we can continue to share them with our readers!

Life_is_heavy_by_talikf

Microbes they might kill you – Video

Today’s blog post is a follow-up to the Will Smith Food Safety Parody we published recently.

It’s a two-song medley: “Microbes, They Might Kill You” and “We Are the Microbes”, a parody of Queen’s “We Will Rock You” and “We Are the Champions,” as performed by Carl Winter.

The animations were produced at New Mexico State University as part of USDA CSREES National Integrated Food Safety Initiative Project Number CD-D-FST-7057-CG.

The message is both valuable and entertaining – enjoy!

The Gourmet Guardian is committed to reducing Food Poisoning any which way it can. Food Poisoning statistics are alarming, every little bit we can do helps!

Great Tasting Food

I don’t know about you, but nothing beats great gourmet food at a fabulous restaurant.

Whenever that happens, I’d swear this is what my tongue is trying to say… “More, More, More! That way!!!!”

Great Tasting Food

When you’re in the food services sector, as we are, food safety is the top priority, but it’s closely followed by enjoyment of the foods and surrounds. Wouldn’t you agree?

Don’t Risk A Fine

New food laws require certain food businesses in the NSW hospitality and retail food service sector to have at least one person trained Food Safety Supervisor (FSS). Businesses have until 1 October 2011 to appoint their trained Food Safety Supervisor and notify the relevant council. Penalties for not having a Food Safety Certificate in NSW include a $330 fine for individuals or a $660 fine for corporations, plus placement on the NSWFA “Name and Shame” website for 12 months.

Click on the image below to access an online Food Safety Supervisor Training course.

NSWFA - Food Safety Supervisor

Cost of food for a week – A Global Perspective

The analysis of the cost of weekly food for families shows the wide contrast in the world we live in today. If you click on the hyperlink or photo, you’ll be taken to a blog post that summarises the variety from all 4 corners of the world. I’m sure you’ll agree that Australians have it pretty good!

The cost of food for a week - Darfur Province, Sudan

The cost of food for a week - Darfur Province, Sudan

Are dented cans a safe bargain?

Ever wonder whether buying dented cans is a good bargain? Are they safe…?

I recently came across an email that highlighted this and I thought it was worth mentioning it to you.

Is it safe to buy dented cans?

Is it safe to buy dented cans?

This blog is all about bringing you the most relevant food safety tips and research to help you be more informed and aware of potential food safety risks.

I am sure you’ve wondered whether dented cans are safe… You’re at the supermarket and come across a few dented cans discounted to clear.

Here’s what the scientific research shows: You should AVOID ALL DENTED CANS.

That’s it. Pretty simple.

Health food fanatics will tell you to avoid ALL canned foods, but if you do eat canned food, make sure the can is scratch-free, dent-free and most important – make sure there are no leaks of any sort.

The reason not to buy a dented can is that all cans have a lacquered inside surface. That surface can be damaged when it’s dented. The lacquer may crack and contaminate the food.

But, it’s not only the inside lacquer that can cause a health and food safety risk. If the lacquer peels off or cracks, the food may come into contact with untreated metal, causing tainting.

Either way, you want to avoid the risk. It’s not worth the 20 or 50 cent discount.

When a can is severely dented, as shown in the photo above, the all-important seal can be damaged allowing air and bacteria inside the can.

The biggest challenge when considering buying a dented can is that you don’t know how long that can has been sitting there on the shelf.

Trust me, it’s not worth the risk.

Food Safety Rap Video

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!

Food Poisoning Report

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.

Click here to download your complimentary copy of the Top 10 Causes Of Food Poisoning report

Click on the image to download your complimentary copy of the Top 10 Causes Of Food Poisoning report

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.

Click here to download your complimentary copy

Click here to download your complimentary copy

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.

You Are What You Eat

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.

Food Safety Audit Update

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

This included:

  • 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.