QA 16/01_B Do you check your food scales? Your food scales are an important part of your business processes, with most businesses employing external experts or have the correct tools to check the calibration is correct.  But do you check if they are level.  Incorrectly levelled food scales can have an adverse effect on the […]

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QA 16/01_A Why are overhead lights a risk to food safety? Foreign matter contamination can come from many different places within your business and to control these you need to know where potential sources of this type of contamination exist.  One of these potential sources could be right above your head – are your overhead […]

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QA 15/08_A Keep it Safe:  Sanitising your refrigeration and cold rooms Refrigerators and cold rooms need more than a good clean every so often – they also need to be sanitised regularly.  The temperatures may be cold enough to slow the growth of bacteria, but it won’t kill them. Cleaning is not enough!  There are […]

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QA 15/08_B Australian Food Safety Week – 8 to 15 November 2015 The theme for this year’s Australian Food Safety Week will be ‘Did you know? (busting the food safety myths)’. With an estimated 4.1 million cases of food poisoning each year it is a serious issue and something that affects all of the Australian […]

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QA 15/07_A Minimising the risk of microbial contamination of fresh produce There are many microorganisms (microbes) in the environment – some are harmless, some are beneficial, and others cause food spoilage and breakdown.  However, there are a small number of microbes that have the potential to cause food poisoning.  These microbes are referred to as […]

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QA 15/06_C Is Food Safety the Weakest Link in the Food Service Sector At the recent PMA A-NZ Fresh Connections Foodservice Forum in May this question was posed. So… is food safety the most critical aspect of food service or are issues like raw material supply, product innovation, packaging, shelf life and logistics, higher priorities? […]

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