by AIA Team | Mar 9, 2020 | Food hygiene
Evidence of bite marks on food packages, rodent droppings, the discovery of nesting materials like torn paper, are all signs that a kitchen or food handling area has a problem with pests. Uncovering a pest infestation is a major food safety issue that needs to be...
by AIA Team | Mar 5, 2020 | Food Safety Learning
COVID-19 (Coronavirus) What is Coronavirus? Coronaviruses are a large family of viruses that usually cause respiratory illness. They include viruses that cause the common cold and seasonal flu, as well as more serious illnesses like Severe Acute Respiratory Syndrome...
by AIA Team | Feb 27, 2020 | Food hygiene, Food Safety Learning
Eggs are a staple food for many Australians, but they can make us sick if not prepared or stored properly. Eggs are a high-risk food, having the potential to carry bacteria called salmonella. These bacteria can cause fever, diarrhoea, loss of appetite, headaches,...
by AIA Team | Feb 13, 2020 | Food hygiene
Campylobacter is extremely common in Australian chicken, making it even more essential for food handlers to practise good food safety. A recent study published in the Journal of Food Protection found that retail chicken meat in New South Wales, Queensland and Victoria...
by AIA Team | Feb 7, 2020 | Food Safety Learning
An effective restaurant inventory management system is crucial for the day-to-day operations of your restaurant. A good management system will help you keep track of kitchen ingredients and maintain good food safety standards. This will both reduce the risk of...
by AIA Team | Jan 17, 2020 | Food hygiene, Food Safety research
Download a PDF of the entire Codex here: FoodHygiene_2003e In 1962, the Codex Alimentarius Commission (Codex Alimentarius or Codex) was formed under the joint sponsorship of two United Nations (UN) organizations: the World Health Organization (WHO) and the Food and...
by AIA Team | Dec 10, 2019 | Food Safety Learning
The service industry is brutally competitive and there is no room for mistakes. Customers demand hygiene, quality food and the best service when they are dining out. In this day and age of social media, one report of unhygienic conditions at your restaurant can spread...
by AIA Team | Dec 1, 2019 | Food Safety Learning
Hygiene is the key ingredient in the success of any restaurant endeavour. Good hygiene is important for the health and safety of customers. If the restaurant isn’t able to maintain hygiene in their kitchen and food, the customers will start avoiding their visits in no...
by AIA Team | Jul 31, 2019 | Food hygiene, Food Safety Learning
Listeriosis infections linked to smoked salmon Listeriosis is the infection caused by listeria bacteria. A number of foods naturally contain the listeria bacteria, including salmon, soft cheeses and some fruits. In recent days, there have been reports of deaths from...
by AIA Team | Mar 13, 2019 | Food hygiene, Food Safety Learning
Leftover pasta causes death It is a chilling reminder about unseen dangers when news circulated that a Belgium student died after eating leftover pasta. Stories of university students eating leftovers (i.e. pizza) are common. Numerous students typically have quite a...
