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...
