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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 foodline fresh and innovative 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 foodline 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