Keeping Easter Eggs Safe!

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!

(image: Google)

Chefs with International Qualifications

FAQ – If I have an overseas qualification as a chef, am I able to work as a Food Safety Supervisor in Australia?

Staff at CFT International are often asked this question.   Your employer may accept your international qualifications as a chef. However, you cannot be the food safety supervisor for the business unless you have a Statement of Attainment from an RTO in Australia for the food sector in which you are working or intend to work.

International chefs can obtain a Statement of Attainment from CFT International.  CFT International is an RTO offering training for Food Safety Supervisors online, in class and by correspondence.  To find out more visit our website http://www.cft.com.au.