G'day from Australia

Gods, that sounds so cliched but what can I do?

Anyways, as a departure from what seems the norm here, I am an Training and Projects manager in the Nutrition & Food Services department of a major state hospital. Whilst I may not get into the nitty-gritty of the topics you discuss here, I do try to understand so as to be better able to support the N&FS department. My thinking is that I can at least learn at IFSQN so that I can teach in my department.

We currently service over 500,000 meals a year as well as another 300,000 supplied to regional areas. We are a combination fresh cook/cook-chill service and heavily involved in trying to spearhead a central plating service for major health facilities in the state. Our hospital is looking to be redeveloped at another site, so most of my work at the moment is involved with investigating and trialling new plant equipment. Otherwise, I spend my days trying to drill FSANZ standards to staff.

So, with all that, a great forum here. If anyone needs help from a training POV, then PM and I'll be glad to work alongside you.

G’day Sirius, tell Sheila to put another lobster on the barby and I’ll get the tinnies.

I’m fascinated to read your introduction. As you can see from our survey there are members from all over the world here and from all areas of the food chain (directly and indirectly). I’m sure you will find some of the information useful and it’s good to have an expert in nutrition as a member (even if just for my own personal benefit).

We currently service over 500,000 meals a year as well as another 300,000 supplied to regional areas. We are a combination fresh cook/cook-chill service and heavily involved in trying to spearhead a central plating service for major health facilities in the state.

In fact reading that food safety and quality must be a huge area for you; especially considering your vulnerable customer base. What are the food safety standards required by law for your area? HACCP? Government legislation / guidelines?

By the way what is a POV?

Regards,
Simon

Hi Simon,

We're bound by various acts and regulations, some of which actually have nothing to do with food per se. The first and foremost is the Food Act 2001 and the related Food Regulations 2002 which falls under the Act. We are also required to adhere to the Food Standards Australia New Zealand code (FSANZ for short). These are the basic legislative requirements. You can view other advisories on the Department Of Human Services - Food Safety website. We also use a variety of control programs of which HACCP is the main one.

Further on, we are also bound by various Infection Control, Dietetic & Allied Health (Speech Pathology for example) and the Food Regulation Model as set out by the Food Regulation Secretariat. We also develop and implement our own codes of practice within our campus (covering regionals as well). As if that wasn't enough, we also have various requirements under Occupational Workers Health & Safety which furthers impacts on our service.

I'll wrap it up by telling you that "POV" is jargonese for "point of view".

Thanks for the further information Sirius, it looks as though you have as much if not more legal millstones around your neck as the rest of us. Anyway welcome aboard and by the way I love your avatar.

Regards,
Simon