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Guide to Food Safety and HygienePosted by: Neil Willis Every day, restaurant owners, chefs and kitchen workers throughout Australia are faced with many risks and dangers that affect both themselves and their patrons. Now entering its 14th year, the 2012 edition of the Restaurant & Catering Australia’s Guide to Food Safety and Hygiene continues to provide thousands of restaurants, cafes, taverns and catering businesses across the country with top quality information at no cost, aimed to help keep the kitchen a safe and healthy environment. With information endorsed by Restaurant & Catering Australia, the latest release focuses on the most prominent risks faced by kitchen staff on a daily basis. The guide is split into two sections with Section A shining light on food handling safety such as temperature control, cross-contamination prevention and personal hygiene. By contrast, Section B focuses more on personal safety, with a strong focus on proper knife handling, safe manual handling and the prevention of slips, trips and falls. “Pro-Visual Publishing’s commitment to providing kitchen staff across Australia still shines through with the latest release of Restaurant & Catering Australia’s Guide to Food Safety and Hygiene. I would like to thank all of our sponsors and Restaurant & Catering Australia for their support, who have all made it possible for the guide to be distributed at no cost throughout Australia”, said John Hutchings, CEO, Pro-Visual Publishing. Recipients of the guide are also provided with the opportunity to enter a competition in which the best entry wins a $5000(AU) dollar holiday voucher! (See terms and conditions). Additional free copies are available upon request. Pro-Visual Publishing is the leading specialist in wall mounted workplace health & safety, food safety & hygiene and health and wellbeing information resource charts. Each chart is practical and informative, providing a quick reference point in a highly visible format. Pro-Visual Publishing’s charts are designed to inform, motivate, educate and above all keep people, their workplaces and their environments safe! For further information, or to obtain additional copies of the Chart, please call 02 8272 2611, email marketing@provisual.com.au or visit www.provisual.com.au Tweet Comments (0) | Trackbacks (0) | Permalink Guide to Food Safety & HygienePosted by: Neil Willis The new edition of the Restaurant & Catering Australia’s Guide to Food Safety & Hygiene has been sent, free of charge, to members of the restaurant & catering industry.
If you have not received your copy of the Restaurant & Catering Australia’s Guide to Food Safety & Hygiene, please visit http://www.provisual.com.au/site/chartreq.php The Restaurant & Catering Australia’s Guide to Food Safety & Hygiene is for immediate display.
It is a free information resource chart designed to help raise OH&S awareness of the risk of injury, illness and fatality in the workplace.
The Guide could save lives and will assist you in fulfilling your duty of care obligations. Tweet Comments (0) | Trackbacks (0) | Permalink ROBOT COUPE Ice Cream MakersPosted by: Neil Willis A new range of Robot Coupe Ice Cream Making Machines has been released. There are 3 models, G1700, G3500 & G5000 which replace the existing models. These new models will very quickly will become an indispensable profit making item, just like the original models. Robot Coupe Ice Cream makers Features are: Tweet Comments (0) | Trackbacks (0) | Permalink WASHTECH Glass Washer XGPosted by: Neil Willis A High Efficiency Recirculating Glass Washer with the most environmentally friendly water usage, only 1.5 Litres per cycle. Features are: For more information, including a brochure see Washtech XG Glass Washer Tweet Comments (0) | Trackbacks (0) | Permalink Grand Barista Championship 2010Posted by: Neil Willis It's on this Saturday 18 September! The Grand Barista Championship - Australasia's premier barista competition is here with awesome prizes, a new format and a renewed commitment to profiling Australasia's rising espresso talent. Competitor registrations are now closed. The finals will be held at Harbord Diggers Club in Sydney. It's FREE to to attend as a visitor, please register online.
There will be fantastic entertainment on the day! Tweet Comments (0) | Trackbacks (0) | Permalink FPG Inline 3000 Series Controlled AmbientPosted by: Neil Willis Designed with price in mind, these cabinets suit the smaller cafe, take away and kiosk. The Inline 3000 Series Controlled Ambient Cabinets have integral condensors, moving air refrigeration and are designed to maintain strict ambient temperatures for food product display. Features include: They are now available through the Sydney Commercial Kitchens website at Controlled Ambient Food Display Tweet Comments (0) | Trackbacks (0) | Permalink Good Food Guide AwardsPosted by: Neil Willis The winners will be announced at the Good Food Guide Awards on September 6. Finalists Best New Restaurant: Ad Lib, Manly Pavilion Ormeggio, Sake, Berta. Finalists for Restaurant of the Year: Rockpool, est., Marque, Quay, Bentley. Finalist for chef of the Year: Mark Best (Marque), Peter Doyle (est.), Martin Benn (Sepia), Peter Gilmore (Quay), Colin Fassnidge (Four in Hand). Source: Sydney Morning Herald, August 21. Tweet Comments (0) | Trackbacks (0) | Permalink Australian Culinary ChallengePosted by: Neil Willis Fonterra Foodservices Restaurant Challenge a challenge between chefs from across Victoria and Australia with a $10,000 first prize. Where the bravest of chefs compete against each other under the close watch of ACF judges to present 30 meals for guests and judges. The winning team takes home the $10,000 first prize. Click here for entry form. The Front of House Cup open to front of house teams from hospitality schools. Click here for entry form. Click here for entry details http://www.australianculinarychallenge.com.au/enter.htm Entries close 1 September, 2010 Tweet Comments (0) | Trackbacks (0) | Permalink Community Chef opensPosted by: Neil Willis The City of Casey yesterday joined 19 other Victorian Councils in launching the brand new, state-of-the-art $24 million local government kitchen which, from December 2010, will supply Meals on Wheels for City of Casey residents. Community Chef is a collaborative project between all levels of government to ensure Meals on Wheels offers residents a wide choice of high quality, nutritious and diverse meals that also meet a variety of special dietary requirements. City of Casey Mayor Cr Lorraine Wreford said it was extremely exciting to see the Community Chef project come to fruition after more than five years in the making. ‘Council is extremely pleased to be a shareholder in this leading-edge model of service provision which will ensure that Casey’s Meals on Wheels recipients receive quality food that meets a variety of dietary requirements and provide high nutritional value’, said Cr Wreford. ‘A dietician will oversee the menu development and qualified chefs will prepare meals which will include options from a range of different cultures including Asian, Mediterranean, Kosher and Halal. ‘Meals on Wheels is a vital service in the City of Casey. In fact, Council delivers more than 30,000 meals each year to help ensure that our frail aged and disabled residents can continue living independently in their own homes and be part of their community’, added Cr Wreford. The Federal Government’s Minister for Health and Ageing, The Hon. Nicola Roxon MP, and the State Government’s Minister for Mental Health, Community Services and Senior Victorians, The Hon. Lisa Neville MP launched the Community Chef kitchen located in Altona. Renowned chef, Gabriel Gaté, is the Community Chef Patron who provided advice on meal choice and menu. The Community Chef kitchen uses the latest technology and techniques, and its design has won international awards and has been rated by the French food services magazine, Neo-Resterauration, as one of the five most important innovations in the kitchen alongside the microwave, ultrasonic washer, induction cooking and disposable packaging. City of Casey Manager Community Care, Jo Smale, said ‘Community Chef is a fantastic initiative that will allow Casey’s Meals on Wheels service to be good value for money, more responsive and enable meals to be delivered with flexibility to meet individual requirements. ‘The meals will be packaged in environmentally-friendly packaging using recyclable containers that are easy to use and also microwaveable. ‘Recipients of Council’s Meals on Wheels service will be provided with a menu to make meal selections and be able to pay in the usual way’, added Ms Smale. For more information contact City of Casey Customer Service on 9705 5200. Tweet Comments (0) | Trackbacks (0) | Permalink Training of Young Chefs - Spanish Gastronomy 2011Posted by: Neil Willis AN INCREDIBLE opportunity for a young chef is up for grabs for the first time, with a young Australian or New Zealander being given the chance to spend eight months next year studying and working in some of the finest kitchens in Spain, courtesy of the Spanish government. The successful applicant will begin with an intensive, four-week, Spanish-language course and three weeks’ training in Spanish culture, gastronomic history and produce, before a six-month stint in a restaurant. Last year’s participants included elBulli, Arzak, El Celler de Can Roca, Martin Berasategui, Akelarre and Mugaritz. The Training of Young Professionals in Spanish Gastronomy program was created in 2007 by the Spanish Institute for Foreign Trade in response to the growing international influence of Spanish cuisine that, in recent years, has become a leader for creativity and innovation in culinary techniques, raising awareness of the huge diversity and quality of This is the first time a participant will be chosen from Australia. Applicants must be under 30, with at least three years’ training or experience. To apply, see Entry Details. Entries close on 20 September 2010. Tweet Comments (0) | Trackbacks (0) | Permalink |
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