CFT QLD

15/02/2018

Cadbury Caramilk 190g
Best Before Dates 17/01/2019 and 21/01/2019
Reason for recall: A limited number of Cadbury Caramilk products have been found to contain small, flexible pieces of food grade plastic as a result of a machinery fault during the manufacturing process. Cadbury Caramilk products containing plastic may cause minor injury if consumed.

What to do: Consumers should not consume the affected product and return it to the place of purchase for a full refund – no proof-of-purchase required.
The recalled product has been available for sale in Coles, Woolworths, IGA's and independent retailers (VIC only) in NSW, QLD, VIC, SA, TAS and WA.

07/02/2017

Food poisoning occurs when you consume drink or food that has been contaminated by bacteria, viruses or the toxins produced by some bugs. An elderly lady died from salmonella poisoning from food served by Moreland Meals of Wheels and 14 others struck down with gastro.

Food handler and Food Safety Supervisor training available online, correspondence and onsite for groups.
http://www.9news.com.au/national/2017/01/31/13/01/elderly-victorian-person-dies-after-food-poisoning-outbreak-linked-to-moreland-meals-on-wheels

An elderly person has died from a salmonella outbreak after consuming food produced by Meals on Wheels in December.

04/01/2017

Keep raw meat separate to prevent cross contamination

07/12/2016

Beware

10/11/2016

Food Safety Week 6-12 November- Raw & Risky Food

With numerous salmonella outbreaks recently the focus of the 20th Food Safety Information Council's Food Safety Week is 'Raw & Risky' food.

* DON’T use any cracked eggs in raw eggs dishes such as egg nog, uncooked desserts such as mousses and tiramisu, hollandaise sauces, fresh mayonnaise, aioli, health shakes with added raw egg or steak tartar. Either discard the cracked eggs or save them for a dish like a cake that will be thoroughly cooked. Prepare any raw egg dish as close as possible to consuming and refrigerate at or below 5°C.

* DON’T wash eggs from your backyard chooks as it spreads bacteria around your kitchen. Use a paper towel or brush to remove as much visible dirt as possible and wash your hands thoroughly afterwards. Once again it’s best not to use them in raw egg dishes.

* DON’T eat undercooked dishes including minced meat, such as in hamburgers and sausages, liver (including liver paté), stuffed or rolled roasts or poultry. Cook these foods all the way through to 75°C to kill any bacteria inside.

* DON’T drink unpasteurised milk as it will be contaminated with bacteria (and raw cow’s milk is illegal to sell). If you have your own goat or cow you can pasteurize your own milk by heating it to 75 °C in a double boiler for 2 minutes continuously stirring, then cool and refrigerate in a clean container.

* DON’T let juices from raw meat or poultry contaminate other foods that won’t be cooked like salads or desserts. Use separate chopping boards for raw meat and salad veggies, cover raw meat and poultry in the fridge.
To read more:

https://www.cftqld.com.au/food-safety-week-raw-risky-food

07/08/2016

A buffet breakfast has left nine people in hospital after a salmonella outbreak at the InterContinental in Adelaide’s CBD.

04/08/2016

South Australian health authorities have detected Salmonella on rockmelons supplied by a Northern Territory rockmelon grower.

These simple precautions will help minimise the risk of Salmonella in rockmelons:

1. Do not purchase melons that are bruised or damaged. If buying fresh cut produce, ensure it is refrigerated or surrounded by ice.
2. Fresh produce should be refrigerated within 2 hours of peeling or cutting.
3. Leftover cut produce should be discarded if left at room temperature for more than 2 hours.
4. Wash hands with hot soapy water before and after handling fresh rockmelons.
5. Cutting boards, dishes, utensils, and counter tops should always be washed with hot soapy water and cleaned after coming in contact with fresh produce, or raw meat, poultry, or seafood.
6. Use clean cutting boards and utensils when handling fresh produce.

To read more: https://www.cftqld.com.au/news/rockmelon-linked-salmonella-being-removed-distribution

15/07/2016

Man dies of food poisoning on his first overseas trip in Thailand.

www.cftqld.com.au/man-dies-food-poisoning-thailand

A fundraising campaign has been set up for the family of a Sunshine Coast father who died from food poisoning in Thailand.

07/06/2016

Mermaid Beach restaurant Bangkok Thai owner has been ordered to pay more than $20,000 after repeatedly breaching failing to comply with food standards codes.

Council inspectors found the popular Thai restaurant in a “gross level of filth” with food waste, dirt, grime and rodent droppings on tables used to prepare food.

Magistrate Costanzo said food safety inspectors had been too lenient in their approach to the business and inspections had not been done frequently enough.

“The level of filth was obvious to anyone who entered the premises,” he said.
“Had paying customers asked to see the kitchen before ordering a meal they most certainly (would) not have stayed to order a meal.”

https://www.cftqld.com.au/news/images-gold-coast-restaurant-didnt-want-you-see

Mould, dirt, grime and food waste in a chest freezer and cool room were found by council inspectors at the Bangkok Thai kitchen.

10/05/2016

Classic Sydney.

10/05/2016

Tips for safe handling of all fruits and vegetables include:
* Check the quality of fresh produce from the supplier to ensure that it is clean, undamaged and fresh. Damaged produce can allow pathogens to enter the product.
* Throw away outer leaves of leafy vegetable like lettuces, cabbage before washing.
* Brush off any visible soil from vegetables and wash under running water and dry any fruit or vegetables just before you use them. If you wash them and then store them they may begin to grow moulds.
* After handling visibly dirty vegetables, like potatoes with soil on them, food handlers should ensure they wash their hands, knife and chopping board before handling other food.
* Wash all fruits and vegetables before use especially if consuming them raw.
* Once whole fruit and vegetables are cut up they should be covered and stored in the fridge.
* Discard cut up fruit after two to three days in the fridge.
* Always wash hands before handling and preparing food.

- See more at: https://www.cftqld.com.au/preparation-fruits-and-vegetables .ocbgjFWT.dpuf

21/04/2016

NT's health department is trying to determine the cause of over 50 reported cases of salmonella in Darwin.