Everyone is talking about this sustainability thing and savvy businesses are already making it the key to what they do. So what is it and why should your business get into it?

Came across a great article that explains why businesses of all sizes should be doing it.

http://www.sustainabilityatwork.com.au/sustainability/real-benefits/

I recently received an email from a follower of this Blog saying that they use my website as a training tool  – Thank you. She mentioned that she also uses the following website to reinforce handwashing.

It is well worth a look. I would make only one addition – the Food Safety Information Council in Australia recommends that hands be dried for 20 seconds. This gives time for the friction created through the drying to have a strong effect on any bacteria remaining after the 20 seconds washing.

http://www.restaurantqrcodes.net/handwashing-requirements.html

I welcome feedback and am more than happy to pass along great sites and useful other information.

Friday’s Green Tip – The best way to implement any new processes or methods is to do it systematically and with good communication.

Remember every little bit helps!!!

A fruit mince pie is dried fruits mixed with spices, sugar and sometimes alcohol and served in a shortcrust pastry base. They are very popular this time of the year as traditional Christmas fare.

Andrew Stellitano has just set a world record for the most expensive mince pie. The pie is worth A$4700 and includes a solid platinum coin in the centre.

The pastry was made using holy water from Lourdes which was then brushed in eggnog and gilded with platinum leaf.

It also includes highly prized ambergris sugar, which is derived from sperm whale secretions and 1920’s cognac. It took more than a week to create.

It would certainly be something pretty special on the table on Christmas Day!!!!

Friday’s Green Tip – Change cannot be done quickly if it is to be done well and effectively. The only way is for it to be slowly, carefully and with ownership from all levels of a business.

Remember, every little bits helps!!!!

Previously in Foodie Friday we have had a look at some of the biggest foods and some of the hottest foods in the world.

This week I came across a really interesting article about some foods that have beaten all challengers. The huge burger and sides challenge is mindblowing, but it is the “Full o’ Bull” that seems just too mammoth for a human to even contemplate.

In an age where obesity is a major health issue in many countries across the world, the amount of food in each of these menu items is just plain wrong for a single person to even try to eat. The businesses with these items are doing it to attract attention and it works.

Go and have a look at these food challenges that have not yet been beaten at http://www.thedailymeal.com/5-undefeated-eating-challenges

Friday’s Green Tip – The only way that being sustainable works in a business is if everyone is involved and there must be good communication to and from all levels. Get everyone involved.

Remember every little bit helps!!!!

For a variety of reasons I cannot drink coffee but love the smell of it roasting. I am , however, a big tea drinker and realised that there have been Foodie Fridays about coffee but not about tea.

So this week back to food trivia, and interesting bits about tea:

Tea types

White – not tea with milk but leaves that have only be 10-20% fermented. Has a delicate flavour.

Green - Not fermented but hand fired to stop oxidation. Known for health benefits.

Oolong – Semi fermented leaves

Black  – known as Red Tea (Hong Cha) in China – completely fermented and is the most popular in the West. Comes in many flavours and types.

Jasmine  – Green tea blended with Jasmine blossoms and very good with Asian foods.

Decaffeinated – a chemical process used to remove all the caffeine from the leaves.

Who drinks how much?

As of 2009, Australia had the 55th highest consumption of tea at 0.51kg per person. At that time the United Arab Emirates was the highest at 6.24kg per person.

Fridays green tip – buy products that are made and owned oocally wherever possible, you will reduce the amount of transport involved and therefore greenhouse emissions.

Every little bit helps!!!!!

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