Go vegetarian to lose weight says researchers

Vegetarian diets are almost twice as effective at helping you lose weight a study has found.

Published online by the Journal of the American College of Nutrition, researchers discovered those on a vegetarian diet lost weight more effectively than those just on a low-calorie diet.

After studying 74 individuals who all had type 2 diabetes, those who followed the vegetarian diet lost an average of 6.2 kilograms across the course of the study.

Those on the low-calorie, non-vegetarian diet only lost an average of 3.2 kilograms each.

Both diets required participants eat 500 kilocalories a day less than they normally would. The only animal product the vegetarian diet allowed for was one low-fat tub of yoghurt per day.

The study further found the vegetarian diet was more effective at reducing muscle fat and increasing metabolism.

Researcher, Dr Hana Kahleova, said this finding was particularly important for those with type 2 diabetes as an increase in metabolism could possibly equal an increase in glucose metabolism.

“Vegetarian diets proved to be the most effective diets for weight loss,” Dr Kahleova said.

“However, we also showed that a vegetarian diet is much more effective at reducing muscle fat, thus improving metabolism. This finding is important for people who are trying to lose weight, including those suffering from metabolic syndrome and/or type 2 diabetes. But it is also relevant to anyone who takes their weight management seriously and wants to stay lean and healthy,” she said.

source: http://www.ausfoodnews.com.au

To read full article and links – http://www.ausfoodnews.com.au/2017/06/14/go-vegetarian-to-lose-weight-says-researchers.html

Bad Bugs In Winter Food

Today marks the start of winter and Australians are being warned about the risks of food poisoning from winter foods like casseroles and soups.

Chair of the Food Safety Council, Rachelle Williams, said “although many people associate food poisoning with hot weather, Australians need to be wary of the dangers in cooking big winter meals like casseroles.”

“Cooking in bulk is cost effective, saves time and reduces food waste,” Williams said.

“However, we need to be extra careful handling these large amounts of food because, if they are left to cool slowly, bacteria can grow and produce dangerous toxins that won’t be destroyed by further cooking,” she said.

The Food Safety Council suggests dividing hot food into smaller portions and to refrigerate or freeze the food as soon as it stops steaming.

“Refrigerated leftovers should be used or frozen within 2 to 3 days,” says Williams.

“They will keep several months in the freezer. When reheating food ensure that it is hot all the way through, follow any microwave instructions to stir it or leave it to stand and use a thermometer to ensure it is at least 75°C in the centre,” she said.

The Council has also warned Australians using slow cookers to always follow instructions and make sure food is held at 60°C or above.

To minimize the risks of serving food poisoning to your customers you should ensure your food safety training is up to date.  Visit http://www.cft.com.au to enrol for your training.

 

image source: Google

Allergen labelling a life and death matter – reminder to food businesses

(The following article has been reproduced with permission of Food Standards Australia New Zealand).

Yesterday Food Standards Australia New Zealand (FSANZ) announced a month-long campaign aimed at reminding food businesses about the need to get allergen labelling right.  

FSANZ Acting Chief Executive Officer Peter May said the campaign was timed to coincide with Australia’s Food Allergy Week (May 14‒20). 

“Food businesses in Australia and New Zealand need to be across the mandatory allergen labelling requirements in the Australia New Zealand Food Standards Code,” Mr May said. 

“Correct allergen labelling can mean the difference between life and death for people with food allergies so it is vital that food businesses meet labelling requirements.  

“There are currently nine foods which must be declared whenever they are present as ingredients or as components of food additives or processing aids. Lupins are expected to be added to the list this month. 

“If the food is not in a package or is not required to have a label (for example, food prepared at and sold from a takeaway shop), this information must either be displayed in connection with the food or provided to the purchaser if requested.” 

Mr May said FSANZ would be running a social media and media outreach campaign for one month to educate food businesses about the importance of allergen labelling.  

“FSANZ supports the important work of Allergy & Anaphylaxis Australia and its New Zealand counterpart —Allergy New Zealand—in raising awareness about food allergies. Both these organisations also provide important input to allergen-related work undertaken by FSANZ.” 

More information  

Read about Food Allergy Week 

Information about allergen labelling  

Video – FSANZ CEO Mark Booth talks about mandatory allergen labelling 

The 5 Biggest Food Safety Mistakes Made By Australian Business

With more than 5 million cases of food poisoning every year in Australia, food safety seems to be a message that still isn’t getting through in some quarters.

Legislation requires businesses to observe strict food safety practices when handling and preparing food for public consumption.

Unfortunately, the five biggest food safety mistakes listed here all relate to breaches of these long-standing practices:sickness

Mistake One: Poor hygiene

  • Whether it’s to save time or simply due to forgetfulness, some people still don’t wash their hands before and after handling food.
  • Hands are also not being washed after using the bathroom, handling money or sneezing.
  • People are still performing food preparation tasks even when they know they are unwell and could pass their illness onto others.

Mistake Two: Inadequate cleaning

  • Surfaces that come in contact with food are not always being thoroughly washed with hot, soapy water.
  • Dishcloths are being used to clean kitchen surfaces instead of paper towels.
  • The five-second rule is still sometimes being applied when food is dropped on the floor (despite the fact that bacteria cling to food almost immediately).

Mistake Three: Contamination

  • Cross contamination, especially when it involves meat, is still a big concern. Some people still store cooked food below raw food in the refrigerator, resulting in dripping and contamination.
  • Knives and cutting boards used to prepare raw foods are being re-used to prepare other foods, without being washed and dried first.

Mistake Four: Wrong temperatures

  • Meat is being marinated or defrosted outside the fridge.
  • Correct temperatures that are outside the ‘danger zone’ for bacteria are not being observed (i.e. fridges should be set at below 5 degrees Celsius and food should be cooked to above 60 degrees Celsius)

Mistake Five: Wrong times

  • Non-Refrigerated perishable food is being used long after it should be thrown out.
  • There is still a mistaken belief that keeping food that’s a few days past its ‘use by’ date is a perfectly acceptable practice.

Obviously, no business wants to poison their customers and it can often be the result of an honest mistake. So the best way to ensure you have all the right safeguards in place is to undertake training for you and your staff.

Food safety is everybody’s business and it’s only when we all start taking responsibility for our own actions that we’ll see any noticeable reduction in the number of Australians who suffer illness and even death from food poisoning every year.

CFT International offer a variety of training options for you and your business.

Go to our website www.cft.com.au to see more details, or call us directly on 1300 665 633.

Are you Putting Your Business and Your Customers at Risk?

When you choose an RTO (Registered Training Organisation), you naturally assume they are fully qualified and will deliver up-to-date, compliant training to your staff.

don't let your business suffer

Is your training organisation up to scratch?

The Australian Skills Quality Authority (ASQA) is the national regulatory body for Australia’s vocational education and training sector (VET).

They have the task of ensuring that RTOs meet the required standards. but if you visit their website, you might be surprised at the number of RTOs and CRICOS (those enrolling international students) who are not doing a very good job.

ASQA has published a list of decisions made in the past year (http://www.asqa.gov.au/news/1300/asqa-regulatory-decisions.html) and it makes for very interesting reading.

ASQA publishes this information in accordance with the National Vocational Education and Training Regulator Act 2011 and it includes decisions to impose sanctions and to reject renewals by certain RTOs and CRICOS.

The number of cancellations, suspensions and rejections documented is quite surprising and suggests that there are a lot of so-called training providers out there who just don’t have what it takes to deliver quality training.

So do you know how your current RTO measures up? Can you be certain that your staff are receiving high quality training that conforms to the ASQA guidelines?

One way to tell is to see how they rate using the following checklist.

A good RTO will always:

  • provide training that is quality assured and nationally recognised
  • have trainers with significant industry experience
  • have experience working with similar businesses in your industry
  • tailor training to suit your particular business
  • deliver training that is clear, concise and engaging
  • provide training where and when you need it.

An organisation that has all these qualities and more is CFT International, one of Australia’s leading RTO’s, specialising in food safety training conducted online, in-class and onsite.

A member of the Australian Food Safety Trainers Network, CFT International has trained more than 40,000 people in the hospitality, retail, food processing and health sectors. We offer professional training delivered by industry experts, with a focus on ‘what you need to know’.

So before you engage any old RTO to train your staff, find out who you’re dealing with and what their track record tells you. If you don’t, you may find out the hard way by seeing their name in the ASQA’s next regulatory report.

For further information on training with CFT International, go to http://www.cft.com.au

What if I train my staff and they leave?

Worse still what if you don’t train them and they stay??

All food businesses need to comply with Staff Training Program – 3.2.2 Clause 3 (1) 

 

To demonstrate the effectiveness of its training Program, a business must:

  • Document how the food business ensures staff have appropriate skills and knowledge in food safety and food hygiene (e.g. induction program, in-house or external courses) and keep corresponding records of training conducted. (e.g. training matrix or certificates),
  • Document the components of food safety and food hygiene training undertaken (e.g.cross-contamination between raw and cooked foods; temperature monitoring criteria, personal hygiene; cleaning and sanitising premises)
  • A business should also conduct a review of staff training needs and competencies on a regular basis (e.g. annually)

For food safety and food hygiene training options go to www.trainingonlinefs.edu.au

Training Online delivers high quality online food safety training. The Food Safety Supervisor course has been created to meet Australian legal requirements and is approved by the NSW Food Authority
This training is for food handlers and food safety supervisors in the Hospitality, Retail, Aged Care , Childcare, Health and Community services as well as the Food Processing Industry.

Food Safety Training protects your customers and your business

Good food hygiene is an essential part of ensuring that the food you serve is safe to eat

It protects the reputation of your business and will help in preventing a potential food poisoning outbreak.
CFT delivers high quality online food safety training, is one of Australia’s leading food hygiene training companies.
We are committed to supporting the health of both customers and businesses alike. 
Our specific industry food safety courses have been developed to provide you with comprehensive food safety training. and Safe Food Handling certification courses
This training is for food handlers and food safety supervisors in the Hospitality, Retail, Aged Care , Childcare, Health and Community services as well as the Food Processing Industry.
The Food Safety Supervisor course has been created to meet Australian legal requirements and is approved by the NSW Food Authority.
For food safety and food hygiene training options go to www.cft.com.au