Catering In Melbourne

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FROZEN STORAGE

There is a danger that frozen food when thawed then re frozen will breed bacteria at an alarming rate. For this reason thawed food must be used and not re frozen.

• Temperature of freezer should be -15 C or colder (around -15 C to -18 C is good)
• Make sure food is covered in clean uncontaminated containers. Clearly marked stating what it is and the date it was frozen.
• Store so cold air can circulate around it.
• Check the freezer thermometer is working correctly
• Check frozen food is frozen hard
• Keep freezer floor clean and don’t place food on floor
• Check packaging is air tight and not broken
• Ensure stock rotation
• If food thaws or partially thaws place in fridge and use as refrigerated food
• If over +5 C use immediately
• If unsure of how long between 5 and 60 C through out (DON”T USE)

Thawing Frozen Food

Thawing frozen food safely means you are less likely to throw food out.

The best way to thaw food is to plan ahead and thaw slowly in the cold room or fridge.

Some food may take 1 to 3 days to thaw.

• Store frozen food below raw ready to cook/eat food, so it does not drip on that food. This is called cross contamination (It is very dangerous)
• Thaw in microwave – must be used immediately
• Should be covered when thawing
• Should be completely thawed before cooking (allows bacteria to survive)
• Avoid thawing in water
• Never thaw in a sink

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:

• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

References: Storage Units Temperature Log

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DRY STORE

· Ensure pest control is being used

· Packaged products go in food grade sealed containers or resealed in the package

· Store according to manufacturers requirements

· Place frequently used items on a middle shelf for easy access

· Don’t crowd storage areas (this will be hard to keep clean)

· Ensure stock is rotated (old to the front, new items to the back)

· Check packaging

· Throw away food with signs of pest contamination, eggs, feathers, webs, smells…

· Check Use by and Best Before dates – if past date - throw away.

· Store food away from chemicals

· Never store food on the floor

Record all food waste in the Food Wastage Register

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COLD STORAGE

If left unchecked at the wrong temperature a single bacterium can multiply by more than 2 million after seven hours.

Keep fridge’s and cool stores at 5 Celsius or below.

Danger Zone is between 5 C and 60 C

· Frequently check the refrigeration temperature with a thermometer.

· Change the test location of the thermometer to ensure adequate cool air flow.

· Ensure food is in a suitable container with a secure lid or covered with cling wrap.

· Place the date the food was stored on the container

· Make sure Raw food is stored away from or below Cooked food

· Don’t allow any food to drip from its container (including condensation)

· Ensure area is clean from mold and food scraps

· Don’t over fill refrigeration units or cold stores

· Never store food on the floor

Actions for suspect foods

• If food has been between 5 and 60 C for more than four (4) hours throw away.

• Check for contaminated foods as a routine part of life

RULE OF THUMB: If in DOUBT, Throw it OUT

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:

• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

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High Risk Foods: These are Meat, Seafood, Poultry, Eggs, Smallgoods, Dairy or foods that contain these foods.

DELIVERY

Check:

1. Use by Date – Best Before Date

2. Labeling, Name, address of supplier, Batch Code or date code(incase of recall)

3. Condition of packaging (packaging should not be broken)

4. Condition of product, not infected by insects or eggs, or other things, stones, glass…

Correct temperature

· Refrigerated Foods 5 C or colder

· Hot Foods 60 C or hotter

· Frozen Foods should be solid

· Fresh Seafood should be delivered on ice in a sealed container/package

Delivery Vehicles is clean, refrigerated and not carrying chemicals in the same area as food items.

Temperature

Bacteria grow

best when the

temperature is

between 5°C and

60°C. This is called

the Temperature

Danger Zone.

Make sure that food is in the Temperature

Danger Zone for as

little time as possible.

Actions for Suspect Foods

Any food deemed to be suspect is to be rejected. This includes foods that you may need for that day. (It is not worth the risk)

Make a note on the invoice before signing for a credit note then and only then sign the invoice. Have the delivery driver sign the invoice next to the comments.

Notify the purchasing officer or your supervisor of any problems.

Rejected foods are to be recorded in the INCOMING FOOD CHECKLIST located on the wall next to the order sheets.

Reference: Goods Receiving Form

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It is always a good idea when approaching the store to look at the external presentation. Take the view of a person that has never seen the stare before (initial impression). Are the windows clean, signages clean and in good condition, does the inside of the store look clean and tidy?

1. Unlock the door ,turn alarm off and lights on then lock door behind you.
2. Put personal items away and then register your arrival on the fingerprint reader.
3. Check float (count even if you did the day before). Put float draw into register and lock.
4. Check refrigeration units are operating at the required temperatures – enter into Storage Temperature Log
5. Check display cabinet in front of shop has been filled as required the day before.
6. Remove items from fridges to display cabinet in service area. (Salad and fruit Items)
7. Ensure all Smoothie and Tropical juice items are ready
8. Ensure back up items are available for all products
9. Check fax machine for pre-orders –sort and place on work stations
10. When ready to open place tables and chairs out into the designated area, (Not in front of door)

At a time of crashing wild fish stocks and wary consumers, a blue tick on a seafood label is becoming sales gold. Australians can find the Marine Stewardship Council’s tick for sustainable fishing on a tin of John West’s Alaska pink salmon, or a yellow-eyed mullet lunch in the upmarket restaurant, Rockpool. Globally, MSC-approved fisheries already catch more than 5 million tonnes of seafood. Such is its success that, with 50 fisheries certified, another 100 are in assessment. But attempts by industrial fishers to get MSC approval of some of the last unexploited fisheries have led scientists to question the way the tick is awarded. They say certification may encourage fisheries depletion. Alarmed by plans to certify Antarctic fisheries, the British fisheries science doyen, Sidney Holt, told The Age: “The MSC, which started as a good idea, has become a danger to conservation and sustainable management.” The Age (Melbourne), September 26.

Unions have slammed moves to create a national system of workplace safety laws, using Access Economics analysis that shows most of the benefits from the changes flow to business, not employees. The ACTU’s secretary, Jeff Lawrence, warned yesterday that worker safety could be put at risk by the changes and said there was a lack of safeguards in place to ensure employers were prosecuted over health and safety breaches. A meeting of state and territory ministers yesterday agreed to the release of the “model” laws for six weeks of public comment although Western Australia, the only non-Labor participant, has said it was unlikely to join the national system as proposed. Complying with different laws in the states and territories has been a big complaint from business, which says it has driven up its “red tape” or compliance costs. Key employer groups the Australian Industry Group, the Business Council of Australia, and the Minerals Council of Australia on Thursday released a joint statement urging governments to support a national system. The Age (Melbourne), September 26.

Menus are notoriously difficult things to write. It is difficult to clearly and precisely convey to the diner in a few well-chosen words what a dish is and what’s in it, along with some idea of what it tastes like, without going all over-the-top purple prosey or under-selling the dish. It’s a skill; almost an art form. Some chefs have it; others don’t. For example, what is one supposed to make of this menu tasting note I saw recently for an oyster veloute with caviar? “A simple, classic veloute, with some minor technical changes, we’ve been experimenting with raw soups where we were fortunate enough to have (a famous chef) test pilot some last year, raw cauliflower soup with lobsters and dehydrated white balsamic, we feature cauliflower again and process the cauliflower raw to a liquidised state to enhance its green flavour, we then incorporate traditional veloute ingredients and warm up to ensure we maintain the green flavour element, slide in a clear water oyster for texture and clarity, and top all the ocean elements up with caviar.” Sunday Tasmanian, September 27.

The Australian Fair Pay Commission (AFPC) has announced its fourth and final pay decision that the Minimum wage will remain at $14.31 per hour ($543.78 per week).

In its submission to the AFPC, Restaurant and Catering Australia (RCA) urged for wage restraint on the basis that the industry operates with a highly labour intensive business model and very small profit margins. Consequently, businesses would have no choice other than to increase menu prices, which would then impact CPI and inflation rates.

Additionally, employment opportunities would fall as restaurant and catering business would not be able to afford staff.

To compensate for the wage restraint, RCA emphasised that the proposed tax cuts effective on 1 July 2009 are sufficient to keep take home pay in line with price movements. The AFPC agreed that the tax cuts, along with the stimulus package, have increased disposable incomes and allowed them to achieve their core objective of maintaining the safety net for t

Is there something wrong with the apprenticeship system? A new National Centre for Vocational Education Research survey tracking the career decisions and progress of recent apprentices and trainees estimates one-third failed to complete their training. According to the NCVER’s managing director Tom Karmel, the actual drop-out rate “is probably about one-half”. Apprentices and trainees thinking of dropping out should think again. Those who complete are far more likely to find a job: the survey discovered 92.9 per cent of trade apprentices who completed their training found work, compared to 76.0 per cent of those who opted out. And completers earn more money: “Trade apprentices who finish their training earn $49,100 per year on average, while those who do not complete earn $38,100,” Karmel reports. The Apprentice and Trainee Destination Survey found many reasons why apprentices quit, from realising they didn’t like the work to incompatibility with bosses and work mates. And lousy pay was an issue, perhaps a short-sighted attitude for those learning on the job because, as Karmel points out, if they were normal students “they wouldn’t be getting paid at all”. Weekend Australian, May 9.