Health inspectors share the top five most common mistakes food businesses make

If you’ve ever wondered what the most common challenges for food businesses are, look no further. We’ve collated the data and put together a list of the top 5 mistakes food businesses make.

Pest control - Cockroaches, flies and rodent faeces are frequent observations at inspections. Common pests such as rodents, flies and cockroaches carry bacteria and viruses that can contaminate food and food contact surfaces. Most active at night, pests hide in dark places such as, inside wall cavities or cracks and crevices. Contact ISOsafe for practical measures on how to manage pests or any other safety issue in your business.

Temperature control - Food handlers are reminded to ensure foods are maintained at appropriate temperatures. Leaving potentially hazardous foods unattended in summer when kitchen temperatures can soar is particularly dangerous. Ensure frozen foods are thawed out overnight under refrigeration and not thawed on benches or in sinks. Cold foods must be maintained at 5°C or below. Hot foods must be maintained at 60°C or above. 

Food hygiene - Food handlers have recently been observed incorrectly washing or not washing hands, eating or coughing over unprotected food and wearing dirty clothing. It is the responsibility of the food business proprietor to ensure all food handlers have adequate skills and knowledge in food safety. 

Garbage disposal - Overflowing or insanitary garbage facilities are often observed at inspections. Facilities must be kept clean and tidy, adequately sized and emptied frequently enough to contain the volume of rubbish produced. They should also be enclosed to prevent pest entry. 

Toilets - Facilities and their surrounding areas must be maintained in a serviceable, clean and sanitary state at all times. Warm running water, liquid soap and disposable paper towels must be available at all hand washing facilities.

For expert advice managing compliance within your food business contact ISOsafe today on 1300 789 132. Protect your business, staff and customers with ISOsafe’s food safety training and procedures.

Salmonella outbreak linked to pork pies produced by Adelaide bakery

SA Health has issued a warning linked to a selection of pork and ascot pies manufactured by a bakery in Victor Harbor after five people were struck down with salmonella earlier this week. Those affected by the salmonella outbreak were aged between 54 and 80, and four of them were hospitalised.

It was reported that the pork and ascot pies were sold by 30 retailers including independent supermarkets, delis and butchers across metropolitan Adelaide. The manufacturer has since stopped production of the affected pies and commenced a recall process.

SA Health are advising consumers to confirm the origin of any pork or ascot pies with the place of purchase prior to consumption. Any products affected by the recall should be discarded or returned to the place of purchase for refund.

For expert advice on Food Standards Australia New Zealand laws contact ISOsafe today on 1300 789 132. Protect your food business, customers and staff with ISOsafe’s food safety programs.

The training and compliance paradigm

Well-trained staff and qualified professionals are essential in making sure the business is safe. Companies that provide health and safety information and training, not only meet their legal responsibilities, but also ensure staff know how to work safely and without risks to themselves or others.

Effective training will contribute towards making your employees competent in health and safety and it can help businesses avoid the distress and costs that accidents and ill-health can cause.

Training can be on the job, online or in a classroom setting. In-company training can be useful as the course can be designed to fit the organisations exact needs.

ISOsafe’s fully tailored training solutions will consider your organisations health and safety documentation, general operational policies and procedures, site specific needs, and include organisational branding.

Our training solutions are pragmatic, focusing on environments and situations that the learners are familiar with, thereby making the training more engaging. An example of this is our sought-after Risk Assessment in Practice training. By using the organisations scenarios for hazard identification and risk assessment, it makes the learning readily applicable to learners.

Many clients have found our training to be particularly effective in ensuring company processes are adhered to, resulting in operational efficiencies and greater customer satisfaction.

To learn more about our training solutions, contact us today.

Food Retailers (Restaurants) & Manufacturers: Campylobacter awareness

Food poisoning is the name for the range of illnesses caused by eating or drinking contaminated food or drink. It is also sometimes called foodborne illness. It is quite common, affecting an estimated 4.1 million Australians each year. The symptoms can be unpleasant and for some groups they can be quite serious.

Campylobacter is one of the most common cause of food poisoning and is considered to be responsible for more than 200,000 cases of food poisoning each year. More than 80,000 of these were confirmed to be campylobacter poisoning (also known as campylobacteriosis) by laboratory reports.

Here are Eight Things All Food Retailers & Manufacturers Can Do Today:

1. Defrost in the fridge
Place poultry in a covered container on the bottom shelf of the fridge to defrost away from cooked/ready-to-eat foods. Check poultry is fully defrosted before cooking.

2. Never mix raw poultry and cooked food
Keep raw poultry separate from cooked and ready-to-eat food.

3. Avoid cross-contamination
Ensure hands, equipment and surfaces are thoroughly cleaned with soap, hot water and appropriate disinfectant after contact with raw poultry or its packaging.

4. Cover and chill
Cover raw poultry and store at the bottom of the fridge so juices cannot drip on other foods.

5. Check it’s cooked
Poultry should be cooked thoroughly until steaming hot with no pink meat and juices must run clear. Check this at the thickest part. If barbecuing, consider pre-cooking in the oven first, then finish on the barbecue for flavour.

6. Don’t wash raw poultry
Splashing water spreads germs to hands, equipment, surfaces and other foods.

7. Cook marinades
Don’t put sauce or marinade on cooked food if it has already been used with raw poultry.

8. Contact ISOsafe today
Don't risk a food complaint! State Government Food Authorities work closely with local councils to ensure food sold to consumers is both safe and correctly labelled. ISOsafe can deliver in house food safety awareness training to your workers, as well as, undertake a full assessment of your restaurant / food manufacturing / food storage (warehouse) facility.