Food Safety Programs, HACCP, Food Safety Audit, Food Safety Training


Protect your business and your clients
from getting food poisoning!

Did you know that there are approximately 2,700,000 cases of food poisoning that are caused by the food service industry in Australia every year? (There are 5,400,000 when you consider other industries as well as 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 that are 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.

Download Your Complimentary Report Here!

Even when there are no 'casualties',
food poisoning is STILL 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 eight years as a registered food safety auditor, which in 2008 culminated in him 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.

Download Your Complimentary Report Here!

This special report will also educate you about the following:

  • IMPORTANT! How high risk cooked foods must be cooled as quickly as possible as they pass through 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 about the Critical Control Points in your business and the Critical Limits you need to apply — 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 common sources of cross-contamination — you might be surprised to learn that NONE of them has anything to do with food!
  • How to control the potential and hidden hazards in your workplace..

Download Your Complimentary Report Here!

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.

Download Your Complimentary Report Here!

Let's face it...

Having food inspectors or environmental health officer breathing down your neck is not fun.

They could close your business 'until further notice' or for good!

Worse still, you could have to plead guilty in a court of law to multiple 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.

Download Your Complimentary Report Here!

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Date updated: 15 July, 2011