CaterCare

Food Labelling Rules to Change!

admin — Tue, 01 Nov 2011 15:34:07 +0000

According to the FSAI it is to be mandatory on pre packaged foods to provide nutrition information about the energy content and amounts of fat, saturated fat, carbohydrates, sugars, protein & salt contained in products.

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

Date for your Diaries!

admin — Thu, 22 Sep 2011 15:01:35 +0000

The Food Safety Authority of Ireland in partnership with Teagasc will host a one day seminar on Shelf – Life and Microbiological Criteria on November 17th 2011 in the training centre of Ashtown Research Centre, Dublin.

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

European Food Safety Authority wary of Viruses

admin — Tue, 19 Jul 2011 15:34:27 +0000

European Food Safety Authority wary of Viruses

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

94% of Precautionary Food Allergen Labels are Unreliable

admin — Thu, 30 Jun 2011 15:55:42 +0000

The Food Safety Authority of Ireland (FSAI) has published results of a food allergy survey which highlights that some 94% of foods with precautionary allergen labelling did not contain detectable levels of the allergen referred to in the label.

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.

Ecoli Source not exported outside Germany

admin — Fri, 10 Jun 2011 15:56:56 +0000

The German authorities also report that traceability shows direct links between the supply of bean sprouts from the production plant to the restaurant and catering outlets where many of the outbreak victims had eaten. The production plant is now closed and the bean sprouts have been withdrawn from the market. None of the bean sprouts from this production plant were exported from Germany.

www.fsai.ie

It’s Allergen Awareness Week!

admin — Mon, 09 May 2011 15:57:37 +0000

Check Out Our NEW! Schedule of Courses

admin — Thu, 05 May 2011 12:28:06 +0000

We have included a number of new dates for FETAC FSPA Level 4 & 5 Food Hygiene Training Programmes over the coming year, please feel free to email brid.fox@catercare.ie for further info or call 061 469008.

FETAC FSPA Food Hygiene Level 4 FOR SCHOOLS

admin — Thu, 05 May 2011 12:25:48 +0000

Cater Care Ltd. are delighted to announce that in conjunction with the Food Safety Professionals Association, we are now offering the Food Hygiene/HACCP programme leading to FETAC awards at Level 4 for schools.

Would your Transition Year students benefit from this Food Hygiene programme?

We recently ran this programme with the Transition Year students at CBS boy’s school in Limerick city.

This certification will be invaluable to the students as part of their applications for summer or part time work.

We would be delighted to deliver this programme at your school and would appreciate it if you would consider adding it to your syllabus for the coming academic year. Contact brid.fox@catercare.ie or call us on 061 469008 for further details.

Safe Barbeque Top Tips!

admin — Thu, 05 May 2011 11:24:16 +0000

All Meat must be cooked all the way through – but steaks or whole meat joints can be served ‘rare’ as harmful bacteria are on the outside only

If you like to marinate your meat, make sure any marinade used on raw meat is not then used to coat vegetables or cooked meat

If you choose to barbecue any frozen food, it must be completely thawed on the bottom shelf of your fridge before you cook it

When handling raw meat and poultry, wash your hands thoroughly and frequently, especially if preparing salads at the same time

Once your meat is cooked thoroughly, keep it away from raw meat and use separate chopping boards, cooking utensils and plates. Harmful bacteria in raw meat, poultry and their juices can contaminate cooked food and lead to food poisoning.

If there are leftovers from your barbecue, allow the food to cool before refrigerating, however make sure to refrigerate food within two hours of cooking. The golden rule for leftovers is – if in doubt, throw it out.

More tips for a trouble-free barbeque

If you want to ensure that meat is thoroughly cooked and you’ve got lots of people visiting…. then it’s better to pre-cook the meat in your kitchen just before you put it on the barbecue.

Can I start a food business from home?

admin — Tue, 19 Apr 2011 12:28:48 +0000

Yes, of course you can, but it is only for those committed to maintaining the highest level of hygiene and food safety. If you are thinking of starting a food business in your home you will need food hygiene Training. … Continue reading →