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Brown seaweeds table

Brown seaweeds table Brown algae Scientific name Common name   Uses Laminaria spp Laminaria japonica Kelp, Kombu, Konbu, Suboshi kombu, Aokombu, Haidai Dashima, Oarweed, Wild kelp, Fingered tangle, Sea tangle Dashi, salads, fried, soups, sauces, added to rice, beverages, sashimi, Kombucha (seaweed tea) Undaria spp Wakame, Haiboshi wakame, Quandai-cai, Miyeok, Foug ¨re des mers, Mekabu Miso soup, salads Sargassum fusiforme Sargassum spp Hiziki, Hoshi hiziki, Deer tail grass, Sheep nest grass, Horsetail tangle Vegetable, soup, stir fries Cladosiphon okamuranus Mozuku Salads, supplements Alaria esculenta Winged kelp, Dabberlocks, Badderlocks, American wakame Salads, vegetable Eisenia bicyclis Arame, Kelp Vegetable,…

Published December 2023

Food complaints

Food complaints In Australia, investigation of food complaints is undertaken by state and territory authorities or your local council. This is because the Food Standards Code is enforced and implemented in each state and territory by the relevant body. You can find contact details for each state and territory food enforcement agency here. Problems with food can include things like foreign material e.g. a bit of plastic in food or glass in cereal; or you might think a meal has made you sick. Thankfully problems like this are relatively uncommon but when they do occur Australia has a food recall system in place to deal with them. What should I do if I suspect a problem? Don't eat the food product you are concerned…

Published December 2023

Camping

Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe.  The main considerations for keeping food safe in camps are:

• temperature control
• water supply
• handwashing facilities
• protecting food from contamination
• disposal of rubbish and waste water to prevent the contamination of food.

Published December 2023

Health and hygiene for food handlers

Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful

• wash and dry your hands thoroughly
• stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
• don't touch ready-to-eat food with your bare hands - use tongs or gloves
• wear clean…

  Published December 2023

Checklist for events held by charities and community organisations

Checklist for events held by charities and community organisations If you are organising an event, you need to make sure the food provided is safe and suitable and that your charity or community organisation complies with food safety requirements. Below is a checklist of questions to help you meet the food safety standards for your event. Have you:

• notified your enforcement agency about the event and checked requirements with them? 
• checked that premises and temporary stalls are clean and appropriate for the activities? 
• provided the supervisor or food handlers with information on safely preparing, transporting and displaying food, and their health and hygiene responsibilities?
• checked that hand…

  Published December 2023

Labelling and providing information about food sold at fundraising events

Labelling and providing information about food sold at fundraising events The rules for the labelling of all foods sold or prepared for sale in Australia and New Zealand are set out in the Australia New Zealand Food Standards Code. Food sold at fundraising events is exempt from most of these labelling requirements.  A fundraising event means an event that raises money solely for charitable or community causes and not for personal financial gain. However despite these general exemptions, certain information must always be provided when relevant. Other information must be provided if the customer requests it. There are ways that the required information must be provided,…

Published December 2023

Preparing and cooking food

Preparing and cooking food In addition to this information, all people involved in the preparation and cooking of food need to read health and hygiene for food handlers. It is particularly important that you do not prepare or cook food if you are ill with diarrhoea and/or vomiting. Buying food When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the preparation place if it is not close to your shops. Place your potentially hazardous food…

Published December 2023

Sausage sizzles and barbecues

Sausage sizzles and barbecues   Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe.

• Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering.
• Pack raw meat into insulated boxes with ice bricks for transportation.
• Handle food with tongs or other equipment. Use…

  Published December 2023

Food temperature and thermometers

Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of…

Published January 2024

Transporting food

Transporting food When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). Protecting food from contamination It is important to protect food from contamination by keeping it covered at all times. You can achieve this by using containers with lids or by applying plastic film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional…

Published December 2023