From 1 July 2018, a new food labeling scheme will be introduced to assist consumers choosing Australian products. The labels will use a bar chart to show what percentage of the item was made locally.
Fruits and vegetables, nuts, spices, fish and meat will all require to display the labels.
Some products, including confectionery, snack foods, soft drinks, bottled water and tea and coffee, will be exempt from the changes.
Imported products will also be clearly identified.
“Customers can see whether the product was made in Australia, what proportion of the ingredients were Australian, and they can see that straight away when making their purchase decisions,” Martin Squire from the Australian Government Department of Industry, Innovation and Science told 9NEWS.
“(It gives) a bit more influence for the people with the spending power to choose locally grown produce,” David Jochinke from the Victorian Farmers Federation said.
To read more visit: http://www.9news.com.au/national/2017/04/26/18/41/made-in-australia-food-labelling-shows-shoppers-detailed-origin-of-products
Now that Easter is upon us, here are some tips to keep those Easter Eggs safe to eat and enjoy –
* Wash your hands thoroughly with hot soapy water and rinse them before handling the eggs when cooking, cooling, dyeing and hiding them.
* Inspect the eggs well before purchasing them, making sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.
* Remember to avoid cross-contamination by keeping kitchen surfaces and equipment clean and using separate knifes and cutting boards for different foods.
* Store eggs in their original cartons in the refrigerator rather than the refrigerator door.
* If you’re having an Easter egg hunt, consider hiding places carefully.
* As long as the eggs are NOT out of refrigeration over two hours, they will be safe to eat. Do not eat eggs that have been out of refrigeration more than two hours.
* Refrigerate hard-cooked eggs in their shells and use them within 1 week.
* Use only food-safe dyes on Easter eggs.
* If you are planning to use colored eggs as decorations, where the eggs will be out of refrigeration for many hours or several days, discard them after they have served their decorative purpose.
And most of all, have a safe and happy Easter!
A bad batch of eggs is being blamed for a food poisoning outbreak at a Melbourne cafe that affected 25 customers.
The salmonella outbreak occurred at the Food Republic cafe in Blackburn on March 18 after the Department of Health and Human Services linked a number of sick people to the cafe.
DHHS spokesman Bram Alexander said the department could not confirm eggs were the culprit as swabs and food samples have since shown no traces of salmonella in the cafe.
“We are not ruling any food in or any food out” Mr Alexander told AAP.
Food Republic co-owner Vanessa Lekkas says she believes the cause of the food poisoning outbreak was from a “bad batch” of eggs they whipped into raw products such as mayonnaise.
To read the full article click the link –