Find the fridge: spoiled foods cost business a fortune

CFT Blog

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Unless you would like a date with the porcelain, put your lunch in the fridge.

That’s the advice from the Food Safety Information Council, which warns that many Australians fail to follow simple instructions to avoid food poisoning.

But employers appear to need to help out – a recent council survey found that many of the office workers who don’t use the fridge for their lunch believe that it’s more an incubator for food disasters than a way to keep food clean and cool.

The annual survey of about 1200 people found that three-quarters of office workers take their lunch to work, but 10 per cent of that number fail to put their lunch in the fridge.

The results were worse for school lunches: more than one-quarter of parents fail to put a frozen drink or ice block with their child’s lunch – up 8 per cent on the survey…

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Experts warn increasing number of Australians at risk from food poisoning:

Experts warn increasing number of Australians at risk from food poisoning: 

Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, 300,000 prescriptions for antibiotics, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion.

The number of vulnerable Australians at most risk from food poisoning is increasing, according to Australian Bureau of Statistics’ data.

In the 20 years to 30 June 2012,In 2012 people aged 65 years and over made up 14% of Australia’s population. This is projected to increase to 22% in 2061 and to 25% in 2101.
There were 420,300 people aged 85 years and over in Australia in 2012, making up 2% of the population. This group is projected to grow rapidly throughout the projection period, to 5% by 2061 and to 6% by 2101.

This increases the likelihood that either we may be in the vulnerable group ourselves or we may be preparing food for someone who is. In either case we must be extra cautious with our choice of foods and how we handle foods to avoid food poisoning.

Australians covered by these statistics are particularly vulnerable to food poisoning for valid scientific reasons including:

  • No matter how fit and healthy, those older than mid-60s have less resistance to food poisoning bacteria.
  • People suffering an illness or undergoing medical treatment, such as chemotherapy, are likely to have compromised immune systems putting them at particular risk from food poisoning.
  • Young children do not have fully developed immune systems until around 8 years of age.
  • Pregnant women have reduced immune systems and their unborn babies are at particular risk of Listeria infection.

Compulsory Food Safety Training for the Aged Care Sector.

The Community Services & Health Industry Skills Council who manage and regulate the national qualifications to support ongoing skill development within the community services and health industries.

Unit codes for Food Safety Supervisors and staff handling food are:

HLTFS207C – Follow Basic Food Safety Practices

HLTFS310C – Apply and monitor Food Safety Requirements and

HLT309C – Oversee the Day-to- Day Implementation of Food Safety in the Workplace

Training is available online

  • Your admin staff can track your groups progress
  • You can train at your own pace, in your own time, 24/7!
  • Enroll and begin training immediately
  • No need to travel to find a class
  • Train anytime, anywhere
  • Flexible, self-paced learning online with a workplace assessment of skills
  • Qualified trainer support available online 365 days per year

For classes go to http://www.cft.com.au to see all available pubic access classes or we would be happy to come to your workplace and train your staff.

Food Safety re-fresher training is also available if your staff already hold a valid qualification but need to update their skills or update to these new unit codes.