06
Jul
FOODBORNE ILLNESS AND YOUR BRAND
Today, every customer that consumes food prepared by your business is a food safety inspector. With the fast and timely transfer of news, customers who suffer foodborne illness can impact your brand before you realise!
Did you know?
According to the Food Safety Council, Australia has more Salmonella outbreaks than any other country, with 73 cases per 100,000 people.
An Overview
Foodborne illness has become a hot button issue for the general public, leading health organisations, and the foodservice industry. Major outbreaks are receiving national news coverage and social media has intensified the pressure by allowing everyone to weigh in on the topic.
Considering this volatile situation, operators are becoming more proactive in their efforts to protect their brands and customers from the consequences of foodborne illness.
Everyone has a responsibility
In a busy operation, food safety lapses can occur on any shift. Preventing these mistakes requires strong dedication to food safety from the entire organisation.
Pathogens may enter the food supply at any point in the farm-to-table food safety continuum. All industry sectors within this continuum have a responsibility for ensuring safe food.
Pasteurised shell eggs—safe eggs assured
- Australian Pasteurised Eggs® Pasteurised Shell Eggs
are safe at any temperature. - They look and perform just like ordinary shell eggs.
- Prepare and serve any dish or use any culinary technique you like.
- Wax coated to prevent cross-contamination and to lock in freshness.
- Taste winner: Chefs in America Foundation Gold Medal of Excellence in Taste 2005, 2006, and 2007.
Recommended Uses for Pasteurised Shell Eggs
- In egg entrées prepared at cooking temperatures of less than 63°C for 15 seconds, e.g. sunny side up, over easy or medium, poached eggs, soft-cooked eggs, and basted eggs.
- In egg dishes calling for raw or partially cooked eggs heated to less than 68°C for 15 seconds, e.g. spaghetti carbonara, tiramisu, mousse, moist baked goods, homemade ice cream, hollandaise sauce, Caesar salad dressing, eggnog, smoothies, and egg washes.
- In all egg dishes where ensuring minimum safe temperatures is not possible.
- In banquet service and prep, including kiosk cook stations, catering, tableside preparations, non-refrigerated food preparation areas, and buffet stations.
- In fast food, quick service menus, and breakfast sandwiches where eggs are prepared for guests on the go.
- For tray line service, room service, cafeteria/grill prep, and steam table presentation.
- In foodservice kitchens where cracked and/or pooled shell eggs are used.
- In any organisation serving a significant percentage of Highly Susceptible Populations (HSPs), e.g. retirement homes, hospitals, skilled nursing facilities, assisted living, day care, and schools.
- In any foodservice operation where preventing cross-contamination is a priority.
