Articles tagged with: food safety

What is your relationship with food and eating?

Washed, packed and ready-to-eat – or is it?

We’ve all seen, and probably used, pre-cut and ready-to-eat vegetables – washed lettuce leaves, washed rocket, baby spinach leaves, broccoli florets, cauliflower pieces, cubes of peeled pumpkin, not to mention  trimmed beans and cauliflower ‘rice’. But are they ready-to-eat or should you wash them again at home?

13 May 2020 by Guest post

July 2017 Foodwatch Newsletter - Shark attack or food poisoning - which is more likely to kill you?

July 2017 Foodwatch Newsletter - Shark attack or food poisoning - which is more likely to kill you?

This is the question posed by the latest newsletter of the Food Safety Information Council. Would you be surprised to know that an...

25 July 2017 by Catherine Saxelby

November Foodwatch Newsletter - Food Safety First!

November Foodwatch Newsletter - Food Safety First!

This week is (8 - 15 November) is Australian Food Safety Week. That's why our November edition of the Foodwatch Newsletter is...

10 November 2015 by Catherine Saxelby

Q. How come many of the cans in my cupboard have no use-by dates on them?

Q. How come many of the cans in my cupboard have no use-by dates on them?

THE QUESTION IN FULL Q. I checked my kitchen cupboard and couldn't find Use-by dates on half of my canned foods. Even on a can of...

2 May 2014 by Catherine Saxelby

Q. What do 'no preservatives, no artificial colours and no artificial flavours'  really mean?

Q. What do 'no preservatives, no artificial colours and no artificial flavours' really mean?

[THE QUESTION IN FULL] Q. Why do some products state 'no preservatives, no artificial colours and no artificial flavours' but the...

30 September 2013 by Catherine Saxelby

Q.  What does the term MILK SOLIDS mean on a food label?

Q. What does the term MILK SOLIDS mean on a food label?

A.   ‘Milk solids’ refers to the dried powder left after all the water is removed from liquid milk. It is similar to...

16 September 2013 by Catherine Saxelby