Those who read Foodie Friday regularly would know that I usually try to put someting quirky or really different in, but this week I wanted to talk about an experience I had that must be happening to others.

Many food businesses are required to put food safety programs into their businesses due to the nature of the process or the products they make or the market they sell to.

In Australia, a food safety program is very clearly defined in our Food Standards Code. There are specific documents and processes that must be included for a program to comply with the requirements of the Code.

There are people like me out there who can help businesses put together their programs for a price, or businesses can go to various government websites and, with just a little work, print out a basic program for free.

The important thing is that the program has to be specific to the business and no-one, not Councils, and not Auditors, can tell a business that they must have a particular format for their food safety program.

As long as your program meets all the relevant requirements of the Code, it can look like whatever you want it to be.

When I develop a food safety program for a client, I include basic workplace health and safety issues as well as simple quality concerns (like customer service) because I believe that food safety is only part of a business. There is no point in having a safe product if it is not done safely or doesn’t meet customer needs.

This does not make that food safety program wrong or not compliant - it makes it better and is specific to the business.

Don’t be afraid to be an individual when it comes to food safety, just make sure your program meets the requirements.

If you would like to find out more about the food safety programs that I develop, email me at anyi@howsafeisyourfood.com.au

Friday’s Green Tip – being systematic is the only way to achieve efficient sustainability in a business.

Remember every little bit helps!!!!

The following are just some of the foods that are deep fried in the USA, particularly in the Southern States; mars bar, Twinkies, pineapple upside down cake, salsa, bacon and guacamole.

The winner of the Deep Fried Competition for 2011 at the Texas State Fair is Bubblegum. It is actually bubble gum flavoured marshmallows that have been dipped in batter, then deep fried and served with both icing and powdered sugar.

It is just amazing what people will deep fry including jelly beans (yes, jelly beans!!!!), and now the Thanksgiving turkey – has to be done in a specially designed fryer.

I came across a great article which explains the human fascination for fried foods – http://www.organicauthority.com/foodie-buzz/deep-fried-foods-behind-the-unhealthy-obsession.html

Do you have any family deep fried favourites? Let us all know at The Green Food Safety Coach on Facebook or @GreenFoodSafety on Twitter.

Friday’s Green Tip – Start with the little things first – it gives a win and let’s people see that being green actually works.

Remember every little bit helps!!!!!

There was a recent episode of Mythbusters that showed that a diesel car ran easily on  cooking oil. All that was needed to make the oil suitable for use was just filtering to remove the bits of fish and chips.

I have just come across a really interesting story about the first passenger flight partially fueled by everyday cooking oil. http://www.treehugger.com/aviation/nations-first-cooking-oil-fueled-commercial-flight-takes-seattle.html?cid=dlvr.it

Every little bit really does help!!!!!

I am always looking for stories about businesses that are putting in that extra to be sustainable, as I truly believe that they deserve to be recognised.

 I have just put up an article about a brilliant company in Queensland that has through a lot of hard work turned a waste product into a high value gluten free alternative.

It will be an ingredient to keep an eye on, as I am sure it start appearing in many foods in the not too distant future.

To find out more go to the article on my website at www.howsafeisyourfood.com.au/articles

If you know of any other businesses that have done the same type of thing and turned waste into profit, let us all know at either @GreenFoodSafety on Twitter on The Green Food Safety Coach on Facebook.

With the Carbon Tax package passing our lower house in Federal Parliament, there is now increased interest in sustainability by businesses and governments alike.

The Queensland Government has recently released it’s new policy for attracting and encouraging investment in clean energy projects.

This is an important document as it will impact on each of us personally and within our businesses over the next few years.

The Queensland Energy Minister, Stephen Robertson, said “The plan outlines 23 initiatives the Queensland Government will undertake over two years to facilitate economic development of Queensland’s clean energy industry, generate green jobs, reduce greenhouse gas emissions and accelerate deployment of renewable energy projects.”

A Fact Sheet about the Plan can be found at http://www.climatechange.qld.gov.au/pdf/factsheets/1energy-b3.pdf

Food businesses can find ideas for reducing their green house gas emissions in The Green Food Safety Guides at the eBooks page at www.howsafeisyourfood.com.au/estore

Many people will not go to Indian or Mexican restaurants because they are afraid of whether the food will be too spicy to be able to eat. Having lived in Singapore, I developed a taste for a bit of heat in my food but I would absolutely draw the line at any of the foods I came across at The Daily Meal this week.

 Some of these meals actually require that you must have completed a disclaimer before you are allowed to eat them. Go have a look at http://www.thedailymeal.com/10-spiciest-dishes-america

So are these the hottest foods in the world or have you experienced or seen something elsewhere that will match or exceed them? Let us all know at  @GreenFoodSafety on Twitter or on The Green Food Safety Coach page on Facebook

Friday’s Green Tip – the only way that a business can become green is if everyone is part of it from the planning to the implementation to the monitoring.

Remember every little bit helps!!!!

The Green Car of the Year will be announced at the Los Angeles Motor Show in mid November.

You can find out details about the five finalists at http://www.treehugger.com/files/2011/10/green-car-of-the-year-finalists-2012.php?campaign=th_rss_cars&cid=dlvr.it

If you are not looking for a new car and want to ensure that your current vehicle is as green as possible whilst also saving you money, it would be worthwhile purchasing my Green Food safety Guide – Vehicles from the ebooks page at www.howsafeisyourfood.com.au/estore.html

The guide gives a whole lot of tips that any food, or other, business can follow to ensure that their vehicles have minimal environmental impact and save money, including checking tyre pressures.

The current Listeria ourtbreak in the United States is about to become the most deadly food poisoning outbreak in history. To date there have been 28 deaths and as the outbreak is ongoing, there are predicted to be more.

Of the top five deadliest outbreaks in US history, four of them have been caused by Listeria. The current one is from whole cantaloupes and has been found in 26 states so far.

The symptoms from Listeria food poisoning may not show for weeks after consumption, so authorities in the US are having didficulty in determining just how far this outbreak has spread and the total number of cases.

For more details about Listeria monocytogenes, have a look at the Listeria article in my Microbe of the Month series at www.howsafeisyourfood.com.au/articles.html

Friday’s Green Tip – Sustainability should not be done by one person but by the whole organisation for it to be effective and long term.

Remember every little bit helps!!!!!

The three aspects that impact on sustainability are; economic, environmental and social. This social impact includes the idea that people are more inclined to support projects, products or businesses that are “green” and local.

A recent survey run by Datamonitor, 67 percent of Australians shows that this is true, and they believe it is important to support local businesses and products.

Unfortunately for businesses going down the sustainable path, the survey also shows that only 33 per cent of those surveyed buy local product regularly. The survey was done in May and June 2011.

Many people in the survey also had difficulties in defining exactly what local means and 40% of those surveyed stated that this is an obstacle to locally produced grocery products.

The Australian Made logo was the most recognised of the 13 different symbols tested in the survey – it was also the most influential in terms of making purchases. Highlighting that Australians are wanting to purchase local where possible and want to know if it really is. It seems we are more interested in buying local products from Australian businesses than purchasing “green”, as such.

To reduce greenhouse gas emissions, we have to limit the burning and use of fossil fuels. This is a given and well recognised.

To maintain our lifestyles we need electricity and that means finding alternative sources.

There are a lot of people putting solar panels on their homes to reduce their electricity bills of late. So the concept of solar is increasingly popular and not just for heating water.

Wind has also been an electricity generator for generations with windmills being the cheapest and easiest way to ensure water supply on farms.

So which is better solar or wind? It is an increasingly loud conversation. I have come across this great article debating the argument. It is well worth reading – http://www.harbus.org/2011/solar-vs-wind/

I have a series of Green Food Safety Guides specifically designed to help food businesses meet their food safety requirements and save money by being “green”.  You can find them at my estore at www.howsafeisyourfood.com.au/estore.html

Friday’s Green Tip – You can take either a shotgun approach to sustainability and end up anywhere, or you can take the rifle approach with a clear aim and target to end up exactly where you want to be.

Remember every little bit helps!!!!!!