Prime Skills

“With 29 people now confirmed dead, the listeria outbreak linked to cantaloupe from one Colorado farm is officially the deadliest foodborne illness outbreak in the United States since 1924, according to the Centers for Disease Control and Prevention”

The above quote is what greeted readers of “USA Today” on the 3^rd November 2011. The full article can be accessed through the links above, but I bet that most chefs would never have considered a melon to be a high-risk food, let alone be capable of killing people.

When you read the article (and other associated commentary) the cause of this outbreak has been linked to poor hygiene in the packing shed on the farm.

I have already written a couple of blog posts e on the importance of cleaning and in particular sanitisers, so my views on hygiene are well known. This is just an unfortunate case where a food business in the US has graphically highlighted the consequences of an un clean work place.

I believe that there are only three basics components in ensuring cleaning is conducted properly. They are:

1. Knowing what, when and how to clean
2. Having a chemical supplier that provides appropriate chemicals
3. Having employees that are adequately trained

The first point is easily achieved if you spend a little bit of time in preparing a cleaning schedule. This involves you walking around your kitchen and identifying:

• What needs to be cleaned (i.e. floors, benches, ovens, utensils etc.)
• How frequently it needs to be cleaned (before use, after use, weekly, monthly etc.)
• How you are going to clean (i.e. what steps are involved)
• The equipment and chemicals needed to adequately clean
• Who is responsible for the cleaning and checking the cleaning

The second point is harder. Many people solely choose a chemical supplier based on price with little consideration for effectiveness, suitability or ease of use. The best chemical companies provide automatic dispensing systems, labelled bottles, clear instructions, MSDS and colour coded systems. Some even:

• Service your dishwasher
• Provide audits/ reports on chemical usage
• Staff training
• Conduct micro testing to ensure effectiveness of chemicals.

All of this is generally built into the cost of the chemical and cannot be compared when purely judging the price of two different 5 Litre containers. Speak to your supplier and see what services they provide or you are missing out on.

The third point (as indicated above) may be provided by the chemical supplier. If it is not provided by the supplier, then this training needs to be conducted internally by a suitably qualified and experienced employee. Some of our clients have developed induction manuals for all kitchen hands and stewards that include:

• Cleaning schedules
• Summary of chemical uses
• Monitoring forms
• Safety information

To assist you, we have provided a template that The Gourmet Guardian use in the Food Safety Programs that they develop for clients and you can use to develop your own cleaning schedule.

We have included a couple of items, so that you can see how we would complete this for a client, however instead of “detergent” and “no rinse sanitiser” I suggest you use your actual chemical names.

As summer approaches, the importance of cleaning becomes even more important.

P.s Don’t forget to download the free template for a cleaning schedules.

Other references to this outbreak can be found at:

• Cleaning faults cause contamination
• Dirty equipment cause of food poisoning outbreak

In a previous post, we discussed what restaurant customer service would be if it was treated like shrink-wrapped software. Today’s short YouTube video is a Sesame Street version of that theme – Enjoy!

I came across this interesting Infographic on pizza facts… Yum!

New food laws require certain food businesses in the NSW hospitality and retail food service sector to have at least one person trained Food Safety Supervisor (FSS). Businesses have until 1 October 2011 to appoint their trained Food Safety Supervisor and notify the relevant council. Penalties for not having a Food Safety Certificate in NSW include a $330 fine for individuals or a $660 fine for corporations, plus placement on the NSWFA “Name and Shame” website for 12 months.

Click on the image below to access an online Food Safety Supervisor Training course.

Did you know?

• Each state has different Food Safety Supervisor requirements and the penalties that apply for not complying also differ?
• Businesses in NSW can risk a $660 fine whereas in Queensland, they risk a slightly smaller fine, but automatically lose 2 of the maximum 5 stars from the scores that they must display on their doors!

SITXOHS002A Follow Workplace Hygiene Procedures
&
SITXFSA001A Implement Food Safety Procedures

Monday 25^th July 2011 – Liverpool, Sydney
Monday 22^nd August 2011- Liverpool, Sydney
Monday 19^th September 2011- Liverpool, Sydney
Monday 17^th October 2011- Liverpool, Sydney

Parking: There is a parking station at 33 Moore Street (Enter via Dewsbury Way) CLICK for more details

Note: The venue is only 200 meters from Liverpool train station

Cost: $180 per person (inclusive of all course materials, assessment, statement of attainment, NSWFA FSS certificate and snacks)

Competencies: SITXOHS002A Follow Workplace Hygiene Procedures & SITXFSA001A Implement Food Safety Procedures

Note: Health and Food Processing competencies can also be included if required

Phone:
            1300 615 904
Mobile:
            0410 592 181
Email:
            kristie@hospitalitybrainwave.com.au

Over the next couple of weeks, I will summarise for you what the requirements are in each state.

This week, I will start with NSW as this is the most recent change and one that potentially affects the most number of businesses

Over the past two weeks I have explained to you some of the changes that are happening in NSW in relation to audits in Vulnerable Persons businesses that were explained to all of the auditors that attended the meeting. It shocked me to find out that with less than three months to go before the mandatory requirements are enforced, that less than 10% of all applicable businesses have completed this course!

On the 1^st October 2010, the New South Wales Food Authority (NSWFA) announced that all hospitality and retail businesses that prepare food (cut, make, cook, cool etc. their own meals) will need to have at least one person trained as a designated Food Safety Supervisor (FSS). This means that impacted businesses only have until the 1^st October 2011 to appoint a trained FSS and notify their relevant council of their FSS details.

The NSW Food Authority website has been updated and provides information on the following:

• Guide for businesses (exempt businesses) & Guideline document
• Training requirements
• Approved providers
• Notifying FSS details
• FSS certificates (prior training & replacements)

The NSWFA has provided local councils with copies of the ‘Guideline to Food Safety Supervisor Requirements’ for distribution to local businesses, and have also placed English and translated versions of the guidelines on the Authority’s website. The NSWFA website also has:

• The FSS provisions of the Food Act 2003 at http://www.legislation.nsw.gov.au/
• The Minister’s media release and all associated information at www.foodauthority.nsw.gov.au
• All possible questions in relation to the FSS are at: http://www.foodauthority.nsw.gov.au/industry/fss-food-safety-supervisors/guide-for-businesses/

In summary, the NSWFA has also announced the following requirements:

• The FSS must be trained by a Registered Training Organisation (RTO) that is approved by the NSWFA. Be aware, that not all training companies that deliver food safety training are approved.
• The trainer delivering the training must be approved by the NSWFA
• The FSS cannot apply for Recognition of Prior Learning (RPL) to receive a NSWFA approved certificate. They must attend a formal course (or conduct online).
• The certificate is only valid for 5 years. A refresher course must be undertaken by an approved RTO at least every five years.
• There is a $30 fee that applies to all certificates issued. Some RTOs include this in the cost, and others have it as an extra
• Once you have obtained your certificate, you must still notify either the NSWFA or your local council of who your businesses FSS is.

For the certificate to be recognised, you must have the NSWFA FSS certificate (a copy of which appears below). Just having the correct unit of competency on an RTO statement of attainment will not be accepted.

The penalty that applies to businesses not having a qualified FSS is $330 for individuals and $660 for corporations.

Remember you must have completed the training by 1^st October 2011 to avoid this.

Given that most people leave things to the last minute, it is best to do it now, so that you don’t risk the cut off deadline of 1^st October 2011.

To assist you meet this requirement, we have scheduled four workshops for individuals and are also taking bookings for onsite workshops (where you can all your staff trained at your workplace, saving you hundreds, if not thousands of dollars.)

In Melbourne or want to do the course online?

We have a course in Melbourne, in Glen Iris on Friday 5^th August 2011. Contact Sarah on 1800 FOOD SAFETY (1800 366 372) or email her at info@PrimeSkills.com.au.

To do the course online go to: http://www.foodsafetysupervisor.net.au/food-safety

Gavin Buckett was interviewed on Sydney’s 2UE 954 Talk Back Radio yesterday. Click on the hyperlink to listen to the 5 minute interview that discusses the NSW Food Authority Name and Shame register and Chinese restaurants that seem to occupy most of the top of the list.

GOURMET GUARDIAN
2UE INTERVIEW David Oldfield

CLICK ON IMAGE TO LISTEN TO THE INTERVIEW
(Click Here For The Full Transcript)

Click on the image to listen to the interview right now

Australian Food Safety Specialist, Gavin Buckett, was just interviewed by the Daily Telegraph about the apparent high proportion of Chinese food restaurants in the NSW Food Authority name and shame register. Not sure if they are dirtier than the rest?

Click on the hyperlink to get the full inside scoop!

We all know that a round watermelon can take up a lot of room in a refrigerator. And because of its shape, it sits awkwardly, often rolling around, possibly falling off refrigerator shelves…

So what can be done about it?!!?

As it turns out, smart Japanese farmers have forced their watermelons to grow into a square shape by inserting the melons into square, tempered glass cases while the fruit is still growing on the vine.

Square Watermelons

Square Watermelons

Square Watermelons

Patron: Waiter!

Waiter: Hi, my name is Bill, and I’ll be your Support Waiter. What seems to be the problem?

Patron: There’s a fly in my soup!

Waiter: Try again, maybe the fly won’t be there this time.

Patron: No, it’s still there.

Waiter: Maybe it’s the way you’re using the soup; try eating it with a fork instead.

Patron: Even when I use the fork, the fly is still there.

Waiter: Maybe the soup is incompatible with the bowl; what kind of bowl are you using?

Patron: A SOUP bowl!

Waiter: Hmmm, that should work.  Maybe it’s a configuration problem; how was the bowl set up?

Patron: You brought it to me on a saucer; what has that to do with the fly in my soup?

Waiter: Can you remember everything you did before you noticed the fly in your soup?

Patron: I sat down and ordered the Soup of the Day!

Waiter: Have you considered upgrading to the latest Soup of the Day?

Patron: You have more than one Soup of the Day each day??

Waiter: Yes, the Soup of the Day is changed every hour.

Patron: Well, what is the Soup of the Day now?

Waiter: The current Soup of the Day is tomato.

Patron: Fine.  Bring me the tomato soup, and the check.  I’m running late now.

[The waiter leaves and returns with another bowl of soup and the check]

Waiter: Here you are, Sir.  The soup and your check.

Patron: This is potato soup.

Waiter: Yes, the tomato soup wasn’t ready yet.

Patron: Well, I’m so hungry now, I’ll eat anything.

[waiter leaves.]

Patron: Waiter!  There’s a hair in my soup!

The check:
Soup of the Day …………………………………… $5.00
Upgrade to newer Soup of the Day  …………. $2.50
Access to support ………………………………… $1.00

Joke courtesy of Ray Keefe of Successful Endeavours, via ‘The Embedded Muse’ which is Jack Ganssle’s eNewletter. Jack is a legend in the embedded software community.