CFT Latest News
07/01/2009 - 7:25 am by: Greenpeace
This is a good time to let our politicians know how we feel about GM and labeling of food
06/01/2009 - 3:58 pm by: Isobel Drake January 6 2009
A couple has been fined $42,000 for causing the worst food poisoning outbreak in NSW - which lead to 319 people falling ill in 2007.Long and Linda Fou, former owners of the Homebush French Golden Hot Bakery, each pleaded guilty to four charges of handling and selling unsafe food in March 2007.
Details of the prosecution have been added to the Food Authority website at: www.foodauthority.nsw.gov.au/aboutus/offences/prosecutions.
30/12/2008 - 9:37 pm
From the 1 January 2009, following amendments
to the Liquor Act 1992, ALL licensees must ensure
the following persons have a current training
course certificate in the Responsible Service of
Alcohol (RSA):
• the licensee (if an individual)
• approved managers and
• any staff member at the premises who is
involved in the service or supply of liquor.
Staff members include bartenders, glass
collectors, floor hostesses, room service staff.
30/12/2008 - 11:14 am
Even if they aren't invited
24/12/2008 - 2:36 pm by: The Melbourne Age
Health authorities are warning people to be vigilant about food hygiene during the festive season after a spate of two food-borne infections in NSW.
23/12/2008 - 8:52 am by: : Juliana Madden, Food Safety Information Council Executive Officer
With Christmas and New Year about to happen the Chair of the Food Safety Information Council, Dr Michael Eyles, says food safety should be high priority on the planning list.
“Hot weather, large crowds, overloaded fridges, and foods we don’t normally cook, all make perfect conditions for food poisoning,” Dr Eyles says.
“We are also more likely to be cooking for several generations and we need to be especially careful when preparing food for young children, the elderly, pregnant women, and people whose immune systems may be compromised, as food poisoning can be very serious for them.
“The trick is to get organised with a focus on minimising the risks.
10/12/2008 - 9:18 am by: Melissa Hayhoe. Sydney Morning Herald
"SASHIMI is all about freshness," says Lucas Woolford, quality assurance manager at the Sydney Fish Market. "Freshness is a function of appearance, texture, taste, the way the seafood was killed and processed, state of rigor mortis, biological and non-biological factors. In fact, it all gets very complex."
So complex in fact, the market is working with other industry leaders to develop a sashimi guidance document for wholesalers, retailers and restaurateurs to ensure industry operators understand how to look after sashimi-grade fish.
08/12/2008 - 1:51 pm
If your food business stores, transports, prepares, cooks or sells potentially hazardous food, then you must have a thermometer so you can measure the temperature of this food.
04/12/2008 - 8:39 am
CFT is now able to offer the most comprehensive food safety training system available anywhere.
02/12/2008 - 9:03 am
M Leslie
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