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Puree Food - Food Safety in Australia

Date Added: December 24, 2012 07:14:59 AM
Author: FoodSafetySystemau
Category: Business And Economy: Business Services
A Food Trainer’s main emphasis should be on quality food having more nutrition and taste. No extra effort / Kitchen Training is required to cook your food as regular home cooked. If you are using frozen food or natural, it must be cooked/reheated to 70 C for 2 minutes and temperature tested with an accurate thermometer. Consistent temperature testing plays a very important role to make sure the food is safe. Once food is cooked, you can use natural shapes of different food moulds to make a dish look attractive. Like pumpkin, asparagus and cassrole meat - all of them have unique shapes and putting them together with baby carrots, green beans or with pureed chicken with gravy adds flavour to it. Good presentation of the food enhances the satisfaction of those who eat it. This also reflects a sense of creativity been maintained by the catering staff. Rice, pureed carrots that look like baby carrots, green beans, pureed chicken and frozen food like beans may also be used. Once it’s cooked and ready to serve on the plate, different types of gravy can be used to give your dish colour, flavour and taste. Food Industry Experience With a career spanning over 25 years he has also run his own food production business in Sydney and has been exposed to various food service systems including cook chill and Sous vide. It is with this experience that James provides specialist advice in the hospitality industry from staff rostering, food safety obligations of food businesses and quality control to cost analysis and people management. Understanding all aspects of kitchen production enables James to communicate to all levels of staff in a consultative way, assisting with any change management program. Apart from his qualifications as a chef, James also holds qualifications in the following areas:- Associate Diploma in Applied Science (Health and Building); Cert. IV in Training and Assessment; and Certified Principle Auditor (RABQSA) Certified National Food Safety Auditor (RABQSA level 4 high risk) Regulatory 3rd party Food Safety Auditor (NSW Food Authority) Approved as food safety auditor (Queensland Health) Food Industry Qualifications James Shepherd, founder of Food Safety Systems, has a diverse background in the hospitality industry with international exposure in the United Kingdom, France, Australia, and Asia. James has also run his own food production business and been exposed to various food service systems including cook chill and Sous vide. Apart from his qualifications as a chef, James holds qualifications for National Food Safety Auditor (NFSA level 4), from RABQSA, is an authorised 3rd party auditor for the NSW Food Authority, is approved as food auditor by Queensland Health, and for Environmental Health Officer. By combining our industry knowledge of food safety within Australia, with current practices we are able to bring to our clients cost effective and practical solutions. Understanding all aspects of kitchen production, and kitchen flow enables us to communicate to all levels of staff in a consultative way.

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