Green Food Safety Coach Blog July 2010
Receive the latest Food Safety and Industry insights, and get your FREE eBook "Food Safety in Australia".
Last 4 tweets from GreenFoodSafety:
There is a new article on my website about a type of Salmonella that appears to be able to be transmitted to humans from tainted pork.
Of course , Salmonella is quite sensitive to heat, so ensuring that all pork is cooked to an internal temperature of at least 75C will reduce the likelihood of this potential risk.
The 2010 Pepperjack National Steak Champion competition is being launched as of 01 August.
You need to check whether your club, restaurant or pub is registered in the competition and, if so, you can vote for them by SMS until 30 September.
The top three will go compete against each other in a national cook-off to be named the Pepperjack National Steak Champion for 2010.
Voting also gives you a chance to win a trip to Buenos Aires valued at $10,000.
Go to www.battleofthesteaks.com.au to find out if your local favourite is registered and also to watch the leader board.
Friday’s Green Tip – If you don’t need your computer turned on, turn it off at the wall, not just leave it on Power Saving mode. It saves money and electricity.
EVERY LITTLE BIT HELPS
On the 25 January 2009 in Mexico City 20 000 people each ate a piece of the biggest Cheesecake on record. it weighed two tons and had a diameter of 2.5metres. For a food to meet the Guiness Book of Records biggest status, it must be made on site and be edible.
Friday’s Green Tip – Being green, or having an environmental focus, is only possible in a food business if the staff are drivers and owners of the whole process. Get your staff to make suggestions and take an active role through feedback and competitions.
Is the World’s Biggest Gingerbread House the one made by Roger Pelcher at the Mall of America in 2006?
It used more that 6.4tonnes of gingerbread and at least 2 tonnes of icing.
The 1800 Hershey Bars were just part of the decoration.
It just makes you wonder, doesn’t it?
Friday’s Green Tip – If you use packaging – try to use as little as possible but ensure food safety and legal reguirements. Also try to find packaging made from environmentally friendly sources. There is much work going on in developing packaging made from biodegrable materials, like fruit skins.
Every little bit helps!!!!
In a dramatic change to it’s mix, Amazon in Germany is offering more than 35000 food and bevaerage products through it’s online store.
The products include fruit, vegetables, bread, meat and fish, as well as shelf stable products
It is the result of a partnership with more than 60 food providers.
The company has committed to delivering the ordered products by 7pm on the same day if ordered by 11am in both Frankfurt and Berlin
The store even has the capacity to work with dietary and allergen considerations through a specially developed filtering system.
Even though this on line store is only delivering in Germany at this stage, you can see what is available at www.amazon.de/food.
Go to the GreenFoodSafety Channel on YouTube to see my latest clip.
It is the second in the Food Myth series.
This one is about the difference between Use By Date and Best Before.
The Nathan’s Annual Famous Hot Dog Eating Contest is once again scheduled for the 04 July. It is held on Coney Island in New York and is known as the “Superbowl of competitive eating”.
There is a professional body for competitive eating – Major League Eating.
The winner of the 2001 Hot Dog Eating Contest was Takeru Kobayashi, who ate 50 hot dogs in the 10 minutes of the contest!!!!!!!!
The previous record was 25 and1/8 hotdogs!!!!!!
It really does add a whole new dimension to having one with the lot, doesn’t it??
Friday’s Green Tip – It may sound simple, but even making sure that doors of coldrooms and fridges don’t get left open for too long can have an impact on reducing running costs and helping the environment. It also keeps the temperatures down, so is essential for food safety as well. Maybe automatic door closers may be a good idea – if you are thinking this way, make sure that workplace health and safety is considered.
Every little thing can make a difference.
