• Place deep mixing bowl in freezer for 2 min before starting.
• Be sure to measure the correct quantities of mousse mix & water as specified on the label. (NB: the wrong proportions will prevent proper mousse formation).
• For best results, chill water or milk in the freezer for 2 min before beginning and work quickly as even if you begin with chilled water or milk, it will warm very quickly at room temperature.
• Use a deeper bowl to ensure adequate aeration of the mousse.
• For a 4L capacity bowl do not exceed 250g mousse mix.
• Place chilled water in the bowl before adding the powder to prevent lump formation.
• Place a tea towel over the mixer when on high speed to prevent splashes.
• Use a piping bag to dispense mousse into serving containers (this helps control the portions, keeps mousse well aerated and enhances the presentation).
• Use size #11 or #13 star tip piping for best results.
• Final weights for each 100mL portion should be between 35-40g (not including toppings).

Decorate and Garnish your Mousse Desserts with any of the following:

• Chopped fruits for a tasty snack
• Healthy toppings include freshly chopped pear, apple, banana & strawberries
• Frozen raspberries or mixed berries
• Tinned / diced pears and peaches (drained)
• You could even sprinkle UNCLE TOBYS muesli, cereals or MILO on top of the mousse to give a crunchy texture

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• Always use the correct ratios of water to dry mix.
• Bring the correct quantity of water to boil & gradually add in correct amount of dry mix.
• Continuously whisk/stir as Potato Mix is added. Take mixture off the heat and continue to stir vigorously until smooth, creamy and no lumps are present.
• If too thick or grainy, add small portions of boiling water gradually.
• If too loose or watery, add very small amounts of product while whisking until proper consistency is achieved.

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It is also important to follow the time/temperature process to limit potential food hazards.

When preparing salad / sandwich items ensure leftover items at end of the day are kept in separate containers, covered, and labeled with the product name & date. Ensure these products are used first the following day, and do not mix these products with a new batch.

For safe food practices, it is important to understand and follow the 4hr/2hr rule. This rule states that any ready-to-eat potentially hazardous food, if it has been at temperatures between 5oC and 60oC:

• For a total of less than 2 hours, must be refrigerated or used immediately
• For a total of longer than 2 hours but less than 4 hours, must be used immediately; or
• For a total of 4 hours or longer, must be thrown out

You must also ensure when setting up the preparation area for the making of salads and sandwiches:

• The benches have been washed and sanitised with a food grade sanitiser
• You wash your hands well and dry thoroughly
• You wear gloves when handling products – especially those which will not require cooking
• You use separate utensils where possible
• You wash salad items in clean potable (drinkable) water – or for extra protection, use a regulated chlorine solution (refer to Safe Food Australia for minimum concentration, depending on pH and temperature of water
• You do not keep salad / sandwich items out of coolroom for long periods of time. Remember these products should be kept at 5C or below

Reference:
Safe Food Australia, 2nd Edition 2001. A Guide to Food Safety Standards, Chapter 3 of ANZFA Code.

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A few hints:

• Cooking to high temperatures will destroy the vegetative cells of bacteria
• Cooling at low temperature will slow the bacterial growth
• Ensure foods are kept at 5°C or lower for cold foods, and 60°C or above for hot foods
• Put in place documented alternative systems, using time as a control

Here is a handy food storage guide to help you keep food within the ‘safe’ temperature zone:

Follow the 4hr/2hr rule.

These limits are specified in Chapter 3 of the Australia New Zealand Food Standards Code.

Any ready to eat potentially hazardous food, if it has been at temperatures between 5^oC and 60^oC:

• For a total of less than 2 hours – must be refrigerated or used immediately
• For a total of longer than 2 hours but less than 4 hours – must be used immediately
• For a total of 4 hours or longer – must be thrown out

Reference:
Safe Food Australia, 2nd Edition 2001. A Guide to Food Safety Standards, Chapter 3 of ANZFA Code.

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Casseroles

To make a simple casserole, use MAGGI Soup Mixes to flavour and thicken all in one step.

Suggested variations:

• Chicken Casserole using Thick Vegetable Soup Mix or Crème of Celery Soup Mix.
• Beef or Lamb Casserole using Rich Beef and Vegetable Soup Mix, Oxtail Soup Mix, Country Potato and Beef Soup Mix or Farmhouse Stockpot Soup Mix.
• Vegetable Casserole using Creme of Celery Soup Mix, Thick Vegetable Soup Mix or vegetable & beef soup mixes.
• Seafood or Fish Casserole or Mornay using Asparagus Soup Mix or Creme of Celery Soup Mix.

Meatballs, Rissoles, Meatloaves

• Combine lean mince with MAGGI Soup Mixes to add flavour and bind the meat.
• Use MAGGI Soup Mix as a sauce to go with meatballs, rissoles and meatloaves. Adjust liquid to desired consistency.

Pie Fillings

For delicious pie fillings, use the casserole varieties suggested above. Adjust liquid to gain desired consistency.

Risottos

Add MAGGI Soup Mix and water to rice for delicious risottos.

Suggestions to Garnish Soup

• Dollop with light sour cream
• Top with croutons
• Sprinkle with chopped fresh herbs
• Sprinkle with grated reduced fat cheese
• For a heartier soup stir in cooked pasta, rice or noodles, or cooked/canned beans or vegetables

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• Correct stock rotation, with fresh ingredients – First In, First Out
• Follow ingredient preparation procedures to avoid mistakes
• Always label & date product correctly
• Don’t always buy the cheapest ingredients
• Buy ingredients that can have a dual use, eg soup mixes to make sauces, mashed potato to thicken soup
• Only order what you need
• Plan your preparation needs and follow your plan
• Instruct your staff of the proper portion sizes prior to service
• Follow proper thawing procedures by planning ahead
• Be aware of possible cross-contamination

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1. Food that may contain a pathogen that can multiply and cause illness

2. Food that will support the growth of this pathogen

Food has to be kept at certain temperatures to minimise the growth of any pathogenic micro-organisms or to prevent the formation of toxins. Some bacteria, however, do have heat resistant spores and toxins that survive the cooking process. Bacillus cereus is an example. If food is kept warm after cooking for example, Bacillus cereus spores can germinate, bacteria can thrive and food borne illness can result if food is eaten (as in cooked rice).

Foods that can be at risk include:

• Raw and cooked meats
• Dairy products e.g. custard, dairy based desserts
• Seafood (excluding live seafood)
• Processed fruits and vegetables e.g. salads, unpasteurized juices
• Cooked rice and pasta
• Processed foods containing eggs, beans, nuts, e.g quiches, soya bean products
• Foods that contain any of the above – e.g sandwiches / quiches

Food Safety Tips when preparing recipes for your clients/patients using the following foods:

Rice: Ensure that when rice is cooked, and will not be consumed immediately, it is cooled quickly to below 5oC or kept above 60oC.

Salad Items: E.g. lettuce, spinach, carrots – ensure these items are thoroughly washed and drained before preparing, this will ensure that the soil and bacteria are removed before serving. Items which do not require a cooking stage, need to be thoroughly washed in clean potable water.

Raw Meats (don’t forget the mince meat!): Ensure after handling raw meat product, to wash your hands thoroughly. When cooking, ensure the internal temperature of the meatballs is 70oC for 2 minutes. This will ensure the meat is thoroughly cooked and reduce the risk of food poisoning.

Eggs: Ensure when using eggs they are purchased from a reputable supplier. Do not use the eggs if the shells are cracked – these eggs may be contaminated.

Leftovers and Reheating: Ensure leftovers are cooled quickly and reheated thoroughly to reach 60oC or above before consumption. Do not reheat food more than once.

Reference:
Safe Food Australia, 2nd Edition 2001. A Guide to Food Safety Standards, Chapter 3 of ANZFA Code.

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A food handler must wash their hands:

• Whenever hands are likely to be a source of contamination of food. e.g after handling garbage
• After performing cleaning duties such as mopping
• After handling animals
• Immediately before working with ready-to-eat food after handling raw food
• Immediately after using the toilet
• Before commencing or re-commencing handling food
• Immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue
• After smoking
• After touching hair

How to wash hands:

Use designated wash basins.

Vigorously wash the entire surface of hands, including the nails, using soap or other effective means, and warm running water.

Soap will help to remove the grease, dirt and transient bacteria from the hands. (Transient bacteria are bacteria that do not form part of the normal bacterial flora of the skin).

Reference:
Safe Food Australia, 2nd Edition 2001. A guide to Food Safety Standard Chapter 3 of the Food Standards Australia and New Zealand.

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Understanding the Nutrition Information Panel

Nutrition information panels are displayed on the packaging of most food and drink. Some exceptions include foods in small packages, tea, coffee, alcohol, herbs and spices. Nutrition information is listed per serve as well as per 100g or 100mL.

Let’s take a look at the mandatory features of the nutrition information panel in the label below.

How do I interpret other information on the label?

Note – Food label displayed above is from Nestlé Strawberry Low Fat Fruit Yogurt 200g.

References
[1]. FSANZ Food labelling. http://www.foodstandards.gov.au/foodmatters/foodlabelling.cfm 2006
[2]. FSANZ. Food Labels what do they mean? 2006

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As the brrrrrrr factor hits, everyone loves a delicious winter warming soup. MAGGI Classic Soups serve up delicious, hearty soups that are low in fat, contain no MSG and are reduced in sodium. All soups are also bain-marie stable (held covered for no more than 4 hours).

The range of 13 approved MAGGI Classic Soup Mixes:

• MAGGI Classic Soup Mix – Asparagus *^
• MAGGI Classic Soup Mix – Country Potato & Beef
• MAGGI Classic Soup Mix – Crème of Broccoli Flavoured
• MAGGI Classic Soup Mix – Crème of Celery Flavoured
• MAGGI Classic Soup Mix – Farmhouse Stockpot *^
• MAGGI Classic Soup Mix – Minestrone ^
• MAGGI Classic Soup Mix – Oxtail Flavoured
• MAGGI Classic Soup Mix – Pea with Ham
• MAGGI Classic Soup Mix – Potato & Leek
• MAGGI Classic Soup Mix – Scotch Broth ^
• MAGGI Classic Soup Mix – Thick Vegetable *^
• MAGGI Classic Soup Mix – Tomato & Vegetable *^
• MAGGI Classic Soup Mix – Vegetable & Beef *^

* Heart Foundation approved
^ High in Fibre

But the MAGGI range doesn’t stop with winter warming soups. To give kids and canteens more choice and to prove that it deserves to be dux of the class, Nestlé Professional offers a wonderful meal idea – ‘Mash in a Cup’. This is a meal suggestion that fills tummies with the smooth, buttery flavour of real potatoes topped with the delicious taste of rich meat style gravy.

It’s simple to make, easy to eat, and best of all – it’s gluten free.

To make ‘Mash in a Cup’ all you need is MAGGI Gluten Free Mash Potato Mix and MAGGI Gluten Free Instant Rich Gravy Mix.

They both make up in minutes and both are gluten free, taste delicious, plus the gravy mix is also 99% fat free, contain no MSG and has reduced sodium [1].

Of course there are lots of other ways you can use MAGGI and to help canteens and Mums create more delicious meals, Nestlé Professional have produced a special recipe booklet – Mash Miracles, Gluten Free Inspirations – proof positive that when it comes to nutritious, delicious, winter lunches that all kids can enjoy, the MAGGI range is definitely dux of the class.

View the Healthy Kids Association approved Nestlé Professional product range.

Download FREE Point of Sale material for your School Canteen.

Promotional material is for registered members only, to register click here

[1] Contains 31% less sodium than the average sodium content of MAGGI Classic Rich Gravy Mix.

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