Food Safety Tips 
No Honey for your infants!
Monday, February 18, 2013
Infant botulism is a condition in infants caused by the spores of Clostridium botulinum, which has been found in honey.... Read More
Salmonella in Eggs
Thursday, November 22, 2012
Eggs have been frequently associated with Salmonella, but how do they actually become infected?
Salmonella is passed from the faeces of... Read More
Reducing the chemicals in your life
Tuesday, October 2, 2012
These days, many producers rely on chemicals such as hormones, pesticides and antibiotics to boost production. However, residues of these... Read More
Is Sodium Nitrite safe?
Monday, April 23, 2012
Sodium Nitrite or Sodium Nitrate is normally found in processed meats like Salami, Ham, Bacon and tin foods like SPAM.... Read More
Throw away that dirty kitchen sponge!
Tuesday, January 10, 2012
Are you one of those people who replace your kitchen sponge only when they’re in a distressed state? It’s time... Read More
All about Canned Foods
Wednesday, April 27, 2011
Billion cans of food are made for human consumption around the world. Quality systems such as HACCP (Hazard Analysis... Read More
Refrigerated Storage of Perishable Foods
Friday, February 25, 2011
Guideline to storing perishable items in the refrigerator (temperature between 0-4 degrees Celcius).
Table above derived from CSIRO Australia
... Read More
Fridge Clean Out
Saturday, January 22, 2011
A clean-out every three months is a good idea to ensure your pantry is clean and dry and your fridge... Read More
Minimize Your Food Poisoning Risk
Tuesday, January 18, 2011
Bacteria, which causes food poisoning, thrives in temperature "danger zone" between 5 degrees Celcius and 60 degrees Celcius. Particular attention... Read More
Wash your hands, not wet your hands!
Friday, January 14, 2011
It is important that you wash your hand thoroughly. Wash your hands for a minimum of 15 seconds, until it... Read More
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