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Sous vide food risks in aged care

by Andrew Thomson on April 15, 2021

A skills shortage of chefs in aged care has prompted many operations to purchase pre-prepared sous-vide food products, but this comes with heightened risk.

Read more: https://www.hospitalhealth.com.au/#ixzz6s3JK11Be

How to avoid microrganisms in compressed air

April 14, 2021

Atlas Copco Compressors Australia in Food Processing. Hygiene-sensitive applications, as used in food and beverage companies, aim to reduce the risk of microorganism […]

Restaurant fined after allergy death

March 30, 2021

ABC News reports A Wollongong restaurant has been fined more than $100,000 after a man died from an allergic reaction to food he […]

Good governance for food safety management

March 24, 2021

In Westwick-Farrow Media Australian Hospital & Healthcare Bulletin, I take a fresh perspective in examining the topical issue of  food safety governance and […]

Ultrasonic washing of leafy greens

March 9, 2021

Salad and leafy green vegetables may be contaminated with harmful bacteria during growing, harvesting, preparation and retail. Therefore, improving how food providers clean […]