Please call for details 061 469008

This course will be provided by FETAC Level 6 trained trainer, takes up to 3 hours and is suitable for any employee of any organisation who is involved in Static – station/desk based work or Dynamic – moving, bending carrying lifting based work.

Currently taking bookings! email mary.hogan@catercare.ie or call 061 469008

Foodies Expo 2012 – Recipe for Success

When the idea of Foodies Expo 2012 came about last year, Cater Care’s Managing Director, Bríd Fox considered 20 exhibitors and 50 to 100 visitors would be a great target to set. When the word got out of the idea to showcase food & hospitality experts under one roof at the Limerick Strand Hotel, the concept spiralled. Turning the event into a hugely successful afternoon with 40 exhibitors and almost 300 visitors and guests from all over the country in attendance.

From early afternoon on Wednesday last delicious aromas of premium beef to artisan black pudding wafted through the hotel. The arrival of Exhibitors, some with their tasty treats and others with their innovative products carefully designed to assist those in the catering and hospitality industries, created an instant ‘positive buzz & energy’ in the Limerick Strand Hotel’s Shannon Suite. Shoulder rubbing and networking began amongst themselves. There was an element of giddiness in the room as we waited for visitors and speakers to arrive… and so they did…almost 300 Foodies came along to what turned out to be an ‘absolutely super event’.

Business contacts were made, innovative, delicious, locally produced products were sold and most importantly of all people were smiling. Many speakers including Colm O’Brien, Sully (Cully & Sully), Peter Ward & Entrepreneur and Dragons Den Investor Bobby Kerr had the room captivated by their ‘recipes for success’. We could not have asked for more. It has to be said that the food & hospitality industries in this Country are well and truly alive and kicking. Bring on Foodies Expo 2013!

Foodies Expo 2012 – Sinéad O’Halloran, Cater Care speaking on Allergens

If you are interested in finding out more about exhibiting, sponsoring or attending this event please follow us on @foodiesexpo on twitter & facebook. Check out our website www.foodiesexpo.ie or call Bríd Fox Cater Care Ltd on 061 469008.

View photos from the event here

Food Allergy sufferers will welcome the news that the presence of allergens will have to be indicated not just on pre packaged but also on non pre packaged foods.

A minimum font size will be prescribed in legislation. Perhaps one of the most sought after changes to be introduced will be in respect of country of origin labelling, which is to be extended to include fresh pork, lamb and poultry.

The FSAI are encouraging food producers, in spirit of offering better information to consumers, to begin to re-label their products without waiting for the law to apply or the lead – in period to expire.

Source – FSAI News Issue 4

Testing for foodstuffs should be undertaken by food business operators when validating or verifying the correct functioning of systems in place.

Determining the shelf-life of foods is also important for ensuring their microbiological safety.

If you are interested in attending this seminar email shelflifeseminar2011@fsai.ie

According to research carried out by the EFSA  food borne  viruses are now the second most common cause of food borne outbreaks in the European Union after Salmonella.  19% of all outbreaks in 2009 were due to viruses accounting for 8700 reported cases of food borne illness.
Hepatitis A but also Hepatitis E and also Noro-viruses in ready to eat foods, bivalve molluscs such as mussels, oysters and scallops were of most concern.  The Hepatitis E was found in pigs although human illness was rare as a result. According to the EFSA “ Thorough cooking is currently the only efficient measure to remove or inactivate norovirus or hepatitis A virus from contaminated bivalve molluscs or fresh produce. Meat or liver should also be completely cooked to ensure that possible hepatitis E infections are removed or inactivated”.

Source* FSPA Newsletter July 2011

The FSAI states that this indicates a high level of unnecessary precautionary labels being placed on foods by manufacturers. There is ample evidence to show that rather than benefiting consumers with food allergies, the overuse of precautionary labels can further limit already restricted diets, or more seriously, desensitise them to the point that they take more risks with food.

Be very careful how you label your products. Make sure you are putting the correct information on your labels and not misguiding potential customers.

Please feel free to contact us on 061 469008 or email brid.fox@catercare.ie for free advice on food allergen labelling.

www.fsai.ie