Cooking   HACCP Status Normally a CCP | Critical Control Point   Purpose To kill potentially pathogenic bacteria To reduce levels of potentially pathogenic bacteria to an acceptable level   Care is required during the cooking process to ensure high risk items such as raw egg or raw meats are […]


By practicing good manufacturing practices with your water systems, your business will assist with preventing rubbish, grease and other waste from entering the stormwater drainage system.  This information has been collated by Metropolitan Waste and Resource Recovery Group.   Please also check further information from Sustainability Matters.   What is […]

Stormwater Management



Article by Fleetmatics, originally as seen on www.sustainabilitymatters.net.au By Todd Ewing, Director Product Marketing   Australian businesses are being urged to sharpen their focus on their environmental footprint in the lead-up to Earth Hour’s 10th birthday, taking place on 25 March.   For any organisation operating a fleet of vehicles, […]

Fuel Efficiency to Reduce Environmental Footprint


Food Contamination refers to food that has been infected or polluted.  This means that the quality in food has been affected and the food may no longer be safe.   It is the responsibility of all food establishments to ensure their food is free from contamination and is safe to […]

Contamination Definitions



  Wishing everyone a very happy and fruitful Christmas.    2016 is closing to an end.  We wish 2017 to be a time of giving, happiness, kindness, and of personal success.   May we breathe a little fresher,   Eat a little wiser,   Be patient a little further,   Work […]

Merry Christmas 2016


  Preparation Food preparation must be segregated from raw materials storage, finished product storage and chemical storage.   It should be the responsibility of the Manager to ensure food processing is safe to commence, and that all staff have been fully trained in the correct processes of preparation.   HACCP Status […]

Preparation



  Stock rotation should be controlled throughout dry, chilled, and frozen storage for raw materials, rework, work in progress and finished product.   HACCP Status Normally a CP | Control Point   Purpose The purpose of the Stock Rotation policy is to: Check stock regularly to ensure FIFO is adhered […]

Stock Rotation


Ingredients Wet: 250 grams cream cheese 150 grams heavy cream ½ tsp vanilla essence 1 raw egg   Dry: 80 grams dark chocolate 3 tsp stevia 1 tsp cinnamon ¼ tsp salt   Equipment: Electric mixer Small saucepan Baking tray 5 ramekins (we used 80 cm in diameter)   Method […]

Chocolate Cheesecake



Ingredients Wet: ½ cup butter Rind of 1 lemon   Dry:   2 cups almond meal Healthy pinch of salt 2 teaspoon stevia   Method Prepare oven to 160°C (320°F) Prepare an oven tray with baking paper Melt butter Add all ingredients together in a mixing bowl Using your fingers, […]

Lemon Shortbread, Gluten Free


You can have the best food safety and quality management system in place, but your practice needs to match your theory in order to achieve continual compliance towards your certification.   It is important to invest efficiently in the people who assist making your business a success. Poor people management […]

Effective Staff Training