Aussie food types are slightly warming to the use of thermometers, following the U.S. and now Canada.

The New South Wales Food Authority (that’s the state agency where Sydney is) says in a new advisory about unsafe cooking temperatures that, “it’s not a bad idea to invest in a meat thermometer probe.”

“Different meats require different cooking temperatures to destroy harmful bacteria.

“For example, a steak need only be seared on the outside and can be rare inside, while minced meat must be carefully cooked to destroy bacteria. That’s because minced meat has far greater surface area than steak and therefore greater risk of bacterial contamination.

“One way is to simply cook minced meat, sausages and poultry until well done, right through to the centre. No pink should be visible and juices should run clear.

“Using this method should ensure your meat and poultry is free from harmful bacteria, although people’s idea of what constitutes "pink" and "clear running juices" might differ from person to person, that’s why it’s not a bad idea to invest in a meat thermometer probe.

“A meat thermometer helps you make sure all potentially harmful bacteria have been destroyed through proper cooking. A thermometer probe shows you the exact temperature inside the meat or poultry so you can be sure it’s cooked all the way through.”

Color remains a lousy indicator of meat safety and tenderness. Use a thermometer and stick it in. It’ll make you a better cook.

This Christmas will be my first away from snowy Canada and the family. Although I’ll miss the Filion family funtivities, I will not miss the cold. Rather I’m quite looking forward to seeing kangaroos for the first time, and attempting to surf in sunny Sydney.

While I generously apply the SPF, New South Wales (NSW) eateries will be preparing for new food safety requirements in the coming year. The Sydney Morning Herald reports that 10% of NSW eateries failed to meet inspection standards in 2009, and as a result a mandatory food safety supervisor will be required starting next year.

The State Government will today release its first food safety report card, detailing the amount of inspections, fines and prosecutions handed down over the year.

Primary Industries Minister Steve Whan said,

''The report shows 10 per cent of food businesses did not comply with the standards and required ongoing intervention.”

The minister said the Government had amended the Food Act and a mandatory food handler training program would come into effect to ensure every food business had a designated food safety supervisor.

NSW lists inspection results online where premises are Name and Shamed.
 

The Sydney Morning Herald reports that a Sydney restaurant is considering legal action against the NSW Food Authority over its controversial name-and-shame website.

Satasia opened in Balmain 28 years ago and has become one of the most popular restaurants in Sydney's inner west.

The owner, Andrew Lum, says that reputation is in tatters after his eatery was fined by the Food Authority, then included on its name-and-shame list alongside rat- and cockroach-infested restaurants.

The database was launched in July to try to improve hygiene standards.

But Mr Lum and other restaurateurs argue its format is unfair.

Several businesses, including Satasia, have consulted lawyers about suing the State Government.

But the Food Authority appears to be immune from legal action, including defamation, under section 133G of the 2003 Food Act, which states: "No liability is incurred by the state, the minister or the Food Authority, for publishing in good faith any information contained on a register."

A University of Sydney senior law lecturer, David Rolph, said,

"The Food Authority clearly takes the view that when you balance it out between the rights of the trader and the right of the public not to consume food prepared in unsafe places, public interest has to prevail."

Lavender Blue Cafe, at McMahons Point, joined the list in November after receiving a fine for a broken probe thermometer. The manager, Andrew Menczel, said: "The list is a good idea in principle but to lump everyone together is wrong. There should be clearer categories for different offences.”

A fish market that stored crabs in a toilet cubicle is amongst the newest addition to the NSW Government's name and shame list, available at www.foodauthority.nsw.gov.au/penalty-notices.

Primary Industries Minister Ian Macdonald said Jemes Fish Market on Liverpool Road, Ashfield, in the city's inner west, was hit with two fines of $660 for storing live crabs in a toilet cubicle.

"This is one of the most outrageous cases of food storage I have ever heard about. It is unhygienic and is just not fair on consumers who pay good money for their food."

Among the other 45 additions to the website this week is Jesters at Forestville in Sydney's north, fined $1980 for having containers of raw foods encrusted with food waste and cockroach activity, and Choy Restaurant in Belmore Road, Randwick, in Sydney's east, which was been slapped with three fines worth $1980 for having a dead rodent in the storage area, as well as vermin activity and unclean premises.