Important Reasons why you need a Food Safety Course

What is a Food Safety Course?

It is a document that describes how some company that produces food ensures that it maintains the protection of that food. Areas covered include food handling, approved suppliers, employee’s health, hygiene and coaching, waste management, cleanup and pest management. Together with all this are the forms and log sheets, such as those for observance refrigerator and freezer temperatures.

Any business in Australia that handles food is under an obligation to provide food that's safe and appropriate to eat. Charities, industrial businesses, community activities – below the Australian Food safety standards, all of them ought to make sure that their food is safe.

Why is it so important? Here are the top 5 reasons we could think of:

Food-Bourne illnesses - Harmful bacterium are the most common reason behind sickness, however there are several different causes, as well as bacteria and Viruses, Molds, Toxins, and Contaminants, Parasites, Allergens.

Cross–contamination – It is however bacteria can spread. It refers to once the blending of raw food like meat with boiled food that causes bacteria to spread between the two. This sometimes happens if juices or blood drips from meat onto a plate of boiled food.

Waste reduction – The risk of illness is considerably reduced if food is properly handled and cooked, consumed now or keep properly. Avoid hand contact with meat however if this is often not sensible, wash hands (with soap and running water) completely later.

Accountability - Health inspectors these days like to see that a food safety plan is in place. In all likelihood, if one is available, staff will have been trained in the proper handling of food and the kitchen is likely to be a safer food preparation environment.

Legal evidence – If your organization is taken to court over a food poisoning incident your food safety set up, the record sheets you've got been maintaining and workers coaching logs will be made as proof of your commitment to food safety.

So don’t hesitate to Contact us (Rulethirteen) if you need any more information on Food Safety Course. We will be more than happy to help!

What is a Food Consultant?

A food consultant is a private who offers help to anyone who is trying to begin a food business or rebrand a food business. The consultant may provide help to a food merchant, a restaurant or another style of food business. Additionally to the good thing about using a food advisor to assist begin or rebrand a food business, a business also may use the expertise of a consultant to supply specialized help or information only needed. This alleviates the need to stay in-house consultants on payroll, thereby shrinking overhead costs.\

A Food Consultant is an independent advisor who gives expert assistance to users working in some side of the food industry. These shoppers may well be eating house owners or professionals operating in any space wherever food is served to the general public.

Food Service Consulting

Food or nutrition consultant, a food business adviser, or restaurant adviser, focuses more on the business facet of food service than on the dietary or nutritional aspect. The services these consultants offer could range from basic aspects of the business — menu items, recipes and kitchen organization — to things like design, ambience, and business arrange development, employee training, and equipment buying and food safety audits. A Food Business consultant may work completely at intervals one city, however several food service consultants do a lot of traveling.

Generally, a food consultant can have an incredible amount of information in one or more areas of the food business. One may need much experience in the area of beginning a food business, whereas another might know much about marketing a specific type of product, like cake. Some may specialize in keeping costs down and local cuisine. There’s a huge array of areas within which a food adviser could be of help.

Food industry consultants generally work with clients for a fixed amount of time and in pursuit of a particular goal; the scope and nature of the work is mutually approved by both parties, and so tasks and hours will vary from project to project. Food business consultants usually practice a section of specialty, like Food Safety, room design, cooking development, master planning or revenue generation.

Why is Food Safety and Hygiene important when Preparing Food

Food Safety Training is very important for everybody and that we will all take easy steps to guard ourselves and our families. Food handlers’ personal hygiene practices and cleanliness must minimize the risk of food contamination. The most important things they need to know are that they must:

Buying Tips

•  Purchase manufacture that's not injured or broken.
• When choosing fresh manufacture - such as a watermelon or Green salad - select things that are cold or enclosed by ice.
• Bag fresh fruits and vegetables individually from meat, poultry and seafood product.

Preparation Tips

• Begin with clean hands. Wash your hands for twenty seconds with heat water and soap before and once getting ready fresh produce.
• Cut away any broken or injured areas on fresh fruits and vegetables. Produce that appears rotten should be discarded.
• Wear clean outer clothing, depending on the type of work they do;
• All Food should be washed before eating. Wash fruits and vegetables under running water simply before eating, cutting or Cookery.
• Even if you intend to peel the food before eating, it's still necessary to clean it first.
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
• Wash firm produce, such as Watermelons and cucumbers, with a clean produce brush.
• Drying food with a clean cloth napkin, might be it removes bacteria that may be present.

Leftovers

Proper storage keeps leftovers at their freshest, longer. If you won’t follow the storage guidelines that come with your food, you could let yourself in for real problems. Refrigerate or freeze all leftovers within two hours to reduce the possibility of bacteria growing.

• Avoid overstocking the refrigerator, so cool air will circulate effectively.
• Use refrigerated leftovers as shortly as possible, ideally within two to four days.
• When reheating food, confirm it's baked to a temperature of a minimum of 74°C (165°F). In general, you should not heat a similar leftovers more than once.

Health risks

Fresh fruits and vegetables don't naturally contain bacteria, viruses and parasites that may cause food poisoning. However, fresh produce will become contaminated in the field through contact with soil, contaminated water, wild or farm animals, or improperly composted manure. It can even come into contact with harmful microorganisms throughout and when harvest if it's not properly handled, stored, and transported. Additionally, fruits and vegetables will become contaminated through contact with raw food things like meat, poultry, seafood, and their juices. This could happen at the market, within the handcart, within the refrigerator, or on counters and cutting boards within the kitchen.

If there's a question or query you want to ask about Food Safety that hasn't been mentioned here, please contact us on 1300 785 313 for Food Safety Consultancy. Visit our Site: www. rulethirteen.com

A Guide for Food Safety Program

People suffering from food allergies need to be able to obtain accurate information about the food you sell and its ingredients. This is crucial in helping them know if the food contains any allergens and if they can eat it without an allergic reaction. Common allergens include nuts, eggs, fish and dairy products, although there are also other foods that can cause allergic reactions. Without medication allergenic reactions can be serious.

There are real benefits of having a Food Safety Program with most businesses seeing a saving from reducing waste and improving productivity. A Food Safety Program that is followed correctly and has accurate and fully completed records is a valuable tool for ensuring that your business maintains safe food handling practices. If your business faces legal charges resulting from food you sold which harmed your customers, a Food Safety Program can be used as evidence of your business commitment to providing safe food.

The business owner/manager is responsible for the Food Safety Program and for ensuring that it is appropriate, complete and kept on the premises. Local council are responsible for administering food laws and for ensuring that a Department of Health approved Food Safety Program like Food Smart is appropriate for the business using it.

A Food safety auditor is a person approved under the state or territory food Act wherever the business is located to carry out a food safety audit for a specific category of business. As an example, an auditor is also approved to audit food businesses but not hospitals. This can be as a result of the audit competencies needed are totally different for these sorts of businesses.

What is HACCP?

HACCP, or the Hazard Analysis critical control point system, is a means of ensuring that food is safe. It provides a proper methodology for food businesses to manage the protection of food because it is ready and processed within the business. It needs businesses to:

• Identify what food safety issues may occur (food safety hazards) at every stage of food production. As an example, if cooked food is cooled too slowly, food poisoning bacteria can grow to dangerous levels.

• identify where these food safety problems can be controlled (that is, the steps during the production of the food where controls can be put in place).

Food businesses already take steps to make sure that the food they produce is safe. However, HACCP provides a formal documented system for businesses to ensure that nothing is missed.