Download Safe Food Guide 2016

FOODLINE
AUTUMN 2016
Welcome to the autumn edition of Foodline — a newsletter designed to keep you up-to-date with
the latest food safety information, Food Act amendments and general information that may assist your food
business. Foodline is also available to be viewed on Council’s website.
Safe Food Guide 2016
The Safe Food Guide 2016 is now live and available for download. This year the app has been made available
both through iTunes and Google Play as well as on Council’s website.
The Safe Food Guide lists all Five-Star rated businesses that demonstrate excellence in relation to food
safety when inspected by Council’s environmental health officers, throughout the previous registration
period.
The Safe Food Guide also recognises those businesses that implement healthy menu options and have
received an award in Council’s Taste4Health and Taste4Health Kids programs.
Features of the Safe Food Guide app
include:
• A list of the Five-Star businesses and
their contact details.
• The distance between the user’s
current location and each business.
• The directions from the user’s
current location to each business.
• The ability to search by suburb,
distance, business type or hours.
• The ability to contact each business
by pressing on phone number
provided.
The Safe Food Guide app can be
downloaded for free from iTunes or
Google Play.
BENTLEIGH
BENTLEIGH EAST
BRIGHTON EAST
CARNEGIE
CAULFIELD
ELSTERNWICK
GARDENVALE
GLEN HUNTLY
MCKINNON
MURRUMBEENA
ORMOND
ST KILDA EAST
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Sous vide cooking practices
Sous vide is a cooking technique that has been identified as
an emerging cooking trend within food businesses.
Sous vide food is cooked inside a vacuumed sealed package
in a water bath or steam oven at lower temperatures than
other common cooking methods but for a period of time
that is capable of killing food poisoning bacteria.
It is important that sous vide food is cooked using a time
and temperature combination that produces safe food.
Food must not be held at 60°C or below for longer than
six hours which includes the heating up time and cooking
time due to the risk of food poisoning bacteria growing
and producing toxins.
Food handlers responsible for cooking food using the sous
vide method must have adequate skills and knowledge
and be able to demonstrate the following to Council’s
environmental health officers:
•
•
•
•
The cooking method used.
How the equipment is operated.
How risk is managed.
That correct records are being completed.
The Victorian Department of Health and Human
Services has produced a supplement record for food
businesses cooking high risk food using the sous vide
method.
The sous vide supplement is available with the class 2
retail and food service business template, no.1 version
3 from the Victorian Department of Health and Human
Services’ website at www2.health.vic.gov.au
AUTUMN 2016
Salmonella outbreaks
The bacterium Salmonella is again in the spotlight following
outbreaks within Victoria linked to raw egg mayonnaise and
more recently pre-packaged salad products.
These outbreaks serve as a timely reminder for food businesses
to maintain safe food handling practices at all times, and to
follow advice on how to reduce the risk of Salmonella infection.
Salmonella infection can be a very serious illness, particularly for infants, the elderly, pregnant women and
people with reduced immunity. Symptoms of salmonellosis usually occur between six to 72 hours after the
bacterium has been ingested. The most common symptoms include diarrhoea, headache, stomach cramps,
nausea and vomiting.
Salmonella transmission occurs when the bacterium are ingested through eating contaminated food and
also through close contact with an infected person who has diarrhoea.
To safely prepare food:
• Keep raw foods and ready-to-eat foods separate to avoid cross-contamination.
• Thoroughly clean and sanitise cutting boards, knives, pans, plates, containers and other utensils after
using them.
• Thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals
prior to preparation.
• Thoroughly wash your hands with liquid soap and warm water and dry hands with a disposable paper
towel before commencing any food preparation.
• Always store high risk food in the fridge under 5°C or store hot above 60°C.
• Always treat eggs safely and take the same precautions as you would for chicken, meat, seafood and
dairy products.
For further information visit the Victorian Department of Health and Human Services website at
www2.health.vic.gov.au
AUTUMN 2016
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fresh and innovative
Displaying food on counters
Council’s environmental health officers have commenced class
2 and class 3 food premises inspections for 2016.
An issue that officers have observed whilst conducting
inspections is the practice of displaying food uncovered on
counters.
Council would like to remind food businesses that they must
take all reasonable precautions to prevent food contamination.
In accordance with the National Food Safety Standards, a food business must not display on any counter or
bar any ready-to-eat foods unless it is enclosed, covered or wrapped so that the food is protected from
contamination.
This contamination can occur from pests, dust, dirt or customers sneezing or touching the food.
A food business failing to comply with food safety laws may be issued with a penalty infringement notice
where fines can vary from $758 for an individual owner or $1,516 for a body corporate.
Council’s Public Health Unit welcomes a
new environmental health officer
Laura Bales has recently joined Glen Eira Council’s Public Health team.
Laura has previously worked at the Victorian Department of Health and
Human Services within the Legionella team and at Wyndham City Council
as an environmental health officer. This year Laura will be the responsible
officer for businesses located in Carnegie and Murrumbeena.
Feedback opportunities
If you have any comments, questions or topics you would like covered in future issues send them to
Foodline, PO Box 42, Caulfield South VIC 3162 or email [email protected]
AUTUMN 2016