Australians clueless about safe cooking temperatures – Use a thermometer for great food, cooked safely every time (10 November 2017)

This article was published by Food Safety Information Council for Food Safety Week, Nov 11-18 2017.

Here’s a brief snapshot –

Despite celebrity cooking shows being all the rage, the Food Safety Information Council released a national survey today for Australian Food Safety Week that shows that the majority of Australians surveyed have no idea of safe cooking temperatures for high-risk foods such as hamburgers, sausages and poultry.

Food Safety Information Council Chair, Rachelle Williams, said that the Council was amazed that 70% of those surveyed reported that they didn’t know the safe cooking temperature for these high-risk foods.

‘Even worse, of those that reported they did know the correct temperature, most were wrong with 15% saying below the safe temperature of 75°C and 9% stating it should be 100°C or more, which would be a pretty burnt piece of food.

Click the link to read more –

http://foodsafety.asn.au/australians-clueless-about-safe-cooking-temperatures-10-november-2017/

 

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Gold Coast Restaurant fined for poisoning diner

Top One Chinese Restaurant, at Australia Fair, Southport has been fined $25,000 for failing to comply with food safety laws after toxic chemicals were mistakenly put into a salt shaker.

As a result of the mishap, a diner sustained acid burns in his mouth.

Court documents show Environmental Health officers who attended the restaurant later found the problem – a number of “unlabelled containers” of white substances, including a 10kg tub of caustic soda in a cupboard at the restaurant. Testing the shaker given to them by the customer’s daughter, they found it contained sodium hydroxide.

This is commonly known as caustic soda.

Terry Moore, from the Gold Coast Public Health Unit, said the court action sent a message to the industry.

“Poisons such as a caustic soda should be appropriately labelled and stored safely. Staff must also be trained in the safe use and storage of poisons,” Moore told the Gold Coast Bulletin.

 

Hemp Foods OK for Sale in Australia

The prohibition of ‘superfood’ hemp is over.

On 12 November 2017 the Council of Australian Governments will officially pass legislation to legalise hemp for consumption as a food in Australia.

Hemp has a five-star health rating.  It is recognised as having nutritional benefits and acknowledged as one of only five key natural superfoods.  Hemp also has a complete amino acid profile, including all eight essential amino acids.

Hemp contains THC, the hallucinogenic substance found in marijuana. It has been decided that hemp seeds are low enough in THC that people can’t get high from eating them.

The crop has been grown in Tasmania for use in cosmetics and shampoos since the 1990s. Until now, hemp products have been limited to use in the textiles, building and cosmetics industries.  Some of the food products containing hemp include hemp versions of porridge, muesli, protein powder, oil, chai, tea and oil gel capsules.

Click the following link to read the full article –

http://www.ausfoodnews.com.au/2017/11/06/hemp-is-soon-to-be-a-legal-food-in-australia.html

 

Aussies wasting nearly $10 billion of food each year

Australians are collectively wasting $9.6 billion on food each year according to new research released by RaboDirect.

In a survey of 2,300 people aged between 16 and 65, the RaboDirect Food & Farming Report shows that Australians are wasting an average of 14 per cent of their weekly grocery buy. In total, this equates to over $1050 each year.

The report reveals the habits which are contributing to food waste in Australia, including never eating food past its ‘best before’ date and not eating leftovers.

Why is food being wasted?

The leading cause of food waste according to 82 per cent of respondents is a product going off and becoming unusable before they can use it.

43 per cent of people stated they buy too much food, making this the second leading cause of food waste in Australia.

The results of the RaboDirect report show that food waste is still an issue in Australia, according to the Head of RaboDirect, Beden Cronin.

“Australians can make a few small changes to everyday habits, such as using leftovers for lunches through the week, which will help reduce food waste,” Cronin said.

Here’s the full article POSTED BY NICHOLAS NAKOS– http://www.ausfoodnews.com.au/2017/10/30/food-waste-in-australia-totals-nearly-10-billion-each-year-rabodirect-report.html