issue 49 school canteen fare - foodservice gateway · 2012-07-10 · h c e c m food servicerepbrief...
Post on 29-Dec-2019
5 Views
Preview:
TRANSCRIPT
www.nestle-schoolcanteen.com.au www.nestle-schoolcanteen.com.au e h c e c m
FOODSERVICEREPBRIEFSCHOOLCANTEEN FARE
Minimise food poisoning risksusing HACCP principles
Three tasty dairy recipesALLERGIES & INTOLERANCES
Great products to stock up on
insi
de
MAY 2010
ISSUE 49
INSIDE BRIEF 3
Heinz and Golden Circle take great pride in our reputation for providing quality, nutritious food and beverages to schools with recognisable brands.
For more information please call our Customer Support Team on 1800 037 058.
® Registered Trademark. ™ Trademark.Cottee’s and the flag device are trademarks of Cadbury Enterprises Pte. Ltd. and are used under licence by H.J. Heinz Company Australia Limited.Copyright © 2010 H.J. Heinz Company Australia Limited
®
Publisher Lorraine LovelockCreative Director Lindsay YeomansEditor Alex PaigeCommunications Manager Samantha LewisCommunications Assistant Alayna WalshDesign Martine VanderspuyFinished Art Carole StewartPhotography Jason Loucas cover, 3.
The Armory Pty LimitedABN 48 000 530 423Level 7, 53 Walker StreetNorth Sydney NSW 2060Tel: 02 9954 4300 · Fax: 02 9957 6134Email: info@thearmory.com.au
Foodservice Rep Inside Brief contains advertisements from variousthird parties. The publisher does not take responsibility for the contentor information contained within these advertisements.The authors and publisher of Foodservice Rep Inside Brief are notresponsible for any actions taken on the basis of information con-tained herein nor for any error or omission contained herein. Thepublisher and authors expressly disclaim all liability in respect ofanything done or not done in reliance upon all or any part of thecontents of Foodservice Rep Inside Brief. Copyright in this publi-cation is vested in the publisher The Armory Pty Limited. All rightsreserved. No part of this publication may be reproduced in any formor by any means without the written permission of the publisherThe Armory Pty Limited. Copyright © 2010 The Armory Pty Limited.PRIVACY NOTICE: This issue of Foodservice Rep Inside Brief may contain offers which require you to provide information aboutyourself or your company if you choose to enter or take part inthem. If you provide information to The Armory Pty Limited it mayuse information to send you details of other products, services oroffers. The Armory Pty Limited may also give your information toother organisations that are associated with The Armory Pty Limited.Unless you tell us not to The Armory Pty Limited may give your information to other organisations that may use it to inform youabout other products, services or offers. If you would like to gainaccess to the information The Armory Pty Limited holds about you please contact our Privacy Officer at The Armory Pty Limited,Level 7, 53 Walker St, North Sydney NSW 2060.
CONTENTSVIEWPOINT – 4Food technologist Dessirae Luther-Sproule shares herextensive knowledge of HACCP principles and how their use can minimise food poisoning risks in the school canteen. If you’re not familiar with HACCP, here’s your chance to findout more.
RECIPES – 8Three fantastic dairy recipes to try in the canteen – kids aresure to love these tasty treats!
INSIGHT – 10With more and more people being diagnosed with foodallergies and intolerances, it’s important to be aware of thedangers of cross-contamination and the need to keep childrensafe. Dietitian Penny Dellsperger from the Coeliac Society ofNSW gives some tips and hints.
PRODUCT NEWS – 12Here are some great suggestions for popular products to stockup on – from kids’ favourites to items designed to make lifeeasier for busy canteen staff.
FOODSERVICEREPBRIEFin
side WHY SHONA USES GLAD
Shona McKenzie, pictured left,
is co-canteen manager at Manly
West Primary School, on Sydney’s
northern beaches. And as you can
see from the photo, she’s a keen
user of GLAD products like GLAD
Wrap, GLAD Bake, GLAD Foil
and GLAD Go-Between.
Thanks to its premium quality and
performance, GLAD Wrap seals
in food freshness and flavour, so
it’s the ideal choice when you
want to wrap food for longer-term
storage. You can even use it in
the microwave!
Each pack of GLAD Wrap features
an easy-to-remove start of roll
sticker, a wide opening for easy
access and end-of-roll reminder
so you won’t run out. There’s also the traditional blade cutter and Safe-T-Cutter that
reduces risk of injury.
Shona also uses GLAD Bake, which you can use to line baking trays and prevent food
from sticking. It eliminates the need to butter, flour or spray trays and is easy to peel
off. As Shona says, “The cutter on the edge of the box is great – it makes it really easy
for us to line our trays quickly!”
And don’t forget GLAD Foil – available in all-purpose grade ideal for covering pans
and lining trays, as well as heavy duty grade for wrapping bulky goods and oven heat-
ing and cooking – and GLAD Go-Between, freezer film which prevents food from
sticking and makes portion control easier. Just remove and defrost as much or as little
as you need when you need it!
How Shona uses GLAD products:
• GLAD Foil to wrap pre-cooked food for oven reheating
• GLAD Bake to line trays for home-made pizza subs
• GLAD Wrap to wrap
cookies and muffins
• GLAD Go-Between to
freeze pineapple rings
www.bullafoodservice.com.au15 Swann Drive Derrimut 3030 PO Box 318 Sunshine MDC, Victoria 3020 AustraliaABN 11 845 336 184 Bulla Orders Ph: 1300 134 882 Fax: 1300 134 992
First Quality Australian Dairy Foods Since 1910 AUSTRALIAN MADE AUSTRALIAN OWNED
Boost Bliss BarKids love the delicious new Boost Bliss Bars that
are 97% fat free and made without artifi cial
colours or fl avours.
Half the Boost Bliss bar is low-fat ice cream and
half is mixed berry gelati, which is made with
40% real fruit.
Thick & Fruity YogurtBulla Thick & Fruity chilled yogurt is 98% Fat Free and contains
a minimum of 12% fruit, made up of chunks of real fruit plus
a fruit swirl.
Thick & Fruity Yogurt has no artifi cial colours or fl avours, contains
3 live cultures, is gluten free and is a good source of calcium.
Available in 6 delicious fl avours, there’s sure to be a Thick & Fruity
Yogurt to suit every taste.
Bulla Light 98% Fat Free Ice Cream CupsBulla party cups are the perfect portion controlled treat.
Like all Bulla ice cream cups, the Light 98% Fat Free cups
are made with fresh milk and cream.
At 100mls per serve, Bulla party cups are perfect for school
children of all ages.
Healthy TreatsWhen it comes to healthy treats for schools, Bulla has all the bases covered.
INSIDE BRIEF 4
tailed information on food allergies see our story
on page 10).
Dessirae says HACCP is all about the way we
control risks – and in the case of food, one of the
most important ones is its temperature. “Cold
food has to be kept cold and hot food kept hot,”
she points out. “Another important issue is
personal and equipment hygiene – good hand-
washing, proper cleaning of equipment, not
keeping raw food next to cooked food so as to
prevent risk of cross-contamination, and keep-
ing food preparation areas clean.”
The above might sound obvious, but Dessirae
says that while most people understand basic
hygiene and temperature principles, once you
start talking to them in depth misconceptions
and lack of knowledge become commonplace.
“People know you need to keep food in the
fridge, but they don’t necessarily know how cold
the fridge temperature needs to be,” she uses as
an example.
Another common mistake is to use a detergent
to clean a food preparation surface, but not follow
this up with a sanitiser (chemical to kill bacteria).
How to minimisefood poisoning risksHACCP principles at work tomake your school canteen safer
VIEWPOINT
If you manage or work in a school canteen, you may have seen the acronym “HACCP”used in product brochures, packaging or promotional material. You may even know itstands for Hazard Analysis Critical ControlPoint. But what actually is HACCP, and howare its prin ciples relevant to the managementand safety of school canteens?
To find out, Inside Brief spoke to Dessirae
Luther-Sproule, a food technologist who has
worked for companies like Cerebos and
White Wings and for the past 17 years has been
a consultant to the food industry working on
food safety HACCP systems, product formu -
lation and development, food safety training
and legislation.
“HACCP is a documented risk management
system,” Dessirae explains. “It’s all about iden-
tifying risks within your food safety situation
and finding ways to reduce or eliminate them.
The most obvious one is the risk of microbial
contamination, which causes food-borne illness.
This is potentially dangerous as people can
get very ill or even die. But another risk that’s
very important in the school canteen is that of
allergen cross-contamination – the best-known
danger in this regard is peanuts, and lots of
schools have controls in place for that.” (For de-
B I G F L A V O U R F O R L I T T L E M O N S T E R S
ABC Sales & Marketing Ph: (08) 8269 4143 Fax: (08) 8344 3517. Contact us for your nearest distributor.
Healthy SnacksHealthy Snacks
��������� ���� �� ����������� �� �������� �������� ��������������� ����������� ����� �� ������� ����� ��!�����"#�������� ��$%�&��������'��"���� �������$%
(�� ���'��")�#��*���+���$������ ����� �����'��"���� ��� �$,�#������������ ����� ������� ����������� ����� �� ���%�-��� ������.�� �����,�����,��,��,
AMBER COMPLIANT
B I G F L A V O U R F O R L I T T L E M O N S T E R S
�Gluten Free
��������� ���� �� ����������� �� �������� �������� ��������������� ����������� ����� �� ������� ����� ��!�����"#�������� ��$%�&��������'��"���� �������$%
(�� ���'��")�#��*���+���$������ ����� �����'��"���� ��� �$,�#������������ ����� ������� ����������� ����� �� ���%�-��� ������.�� �����,�����,��,��,
That Taste GoodThat Taste Good
L E MM O N S T E R SAMBER COMPLIANT
VIEWPOINT Continued
“A dishwasher with a good hot rinse cycle will
act as a sanitiser, but otherwise you need a food
grade sanitiser,” Dessirae says. “A lot of people
don’t realise you have to use both.
“Similarly, they don’t understand freezing doesn’t
kill bacteria, so when you thaw frozen food out,
the bacteria will start to grow again.”
This is why it’s so important that oven-cooked
food is heated to the right temperature for the
correct amount of time – to ensure all bacteria is
killed. As Dessirae explains, it’s the inside temper -
ature of the food in the oven that’s important,
not whatever temperature the oven is set to!
She advises that canteen staff should monitor
food temperatures closely: “I know from expe-
rience with my own fridge at home that in the
middle of summer it’s not easy trying to keep it
below 5°C. And frequent opening and closing of
the door will affect the temperature. Of course
that can’t be avoided during busy periods. What’s
essential is to ensure that food stored overnight
in the fridge is kept at the right temperature –
which is 5°C or less. You should check use a
fridge thermometer to check the temperature
the next morning – before you start using the
food – to make sure that ham, cheese and so on
has been kept at that temperature overnight.”
Staff also need to know what to do if the food
has been stored at 10°C instead of 5° – “in this
case you have no choice but to throw it away!”
Dessirae emphasises. “This is a good example
of why it’s important for everyone to under-
stand the rules of food management and what to
do if something goes wrong. Food poisoning
doesn’t happen if everything’s working smoothly
– you only get growth of micro organisms when
there’s been some kind of problem or mistake.
If the pie oven doesn’t get hot enough, for in-
stance, or someone puts yesterday’s leftover
pies back in the oven for a second day.”
While all this sounds a bit scary, Dessirae points
out that most of it comes down to common
sense – “wash your hands, keep things clean. It
sounds very simple but unfortunately not every-
one seems to have that awareness.” To minimise
these risks, Dessirae recommends canteen man-
agers make sure all staff and volunteers are
aware of the appropriate rules and procedures.
“A book stuffed away in a cupboard is useless.
What you need are laminated charts and advice
panels up on the wall. Simple things like remind-
ing people to wash their hands and check food
temperatures – less than 5°C or greater than
60°C is the general rule,” she says. “And have
thermometers available so people can make
sure that is the case.
“You also need to have the correct types of clean-
ing chemicals on hand, and put posters up ex-
plaining the procedure. Signs are great for jogging
the memory – don’t store raw food above cooked
food in the fridge, if you’re cutting raw meat on
the cutting board you need to wash it before cut-
ting something else, always wear gloves. These
sorts of things should be prominently displayed
throughout the work area.”
It’s also important to pay special attention when
you have a new person starting in the canteen –
“induction-style training is very useful here,”
Dessirae says. “Put the new person with an ex-
perienced staffer who can teach them not just
how the canteen operates but also go through
the food safety rules.”
VIEWPOINT Continued
“Simple thingslike remindingpeople to wash theirhands andcheck foodtemperatures –less than 5°Cor greater than60°C is thegeneral rule.”
Imag
e by
Jas
ol F
oods
erve
INSIDE BRIEF 9
At Nestlé Professional we take nutrition seri-
ously. In fact, as part of the world’s leading food
and beverage company, our long term commit-
ment to nutrition, health and wellness is enshrined
in our corporate principles.
So it should come as no surprise that Nestlé
Professional offers an extensive range of
Healthy Kids registered products for use in
school canteens. These products meet the
Healthy Kids nutrient criteria set by the Healthy
Kids Association.
As part of our ongoing commitment to provid-
ing the school market with quality products that
meet the nutritional needs of growing kids,
we’ve also created a new website at www.nestle-
schoolcanteen.com.au
Designed to help schools provide healthy food
to children by providing educational resources,
the website includes tips and hints to help you run
a successful canteen, fresh menu ideas and sug-
gestions, and of course a comprehensive listing
of all relevant Nestlé Professional products.
Our school canteen range covers five different
categories, all of which include fantastic products
that kids are sure to love, under brand names
you know and trust:
CULINARYMAGGI WHOLENESS Gluten Free Mashed
Potato features the real flavour of real potatoes
and is quick and easy to prepare. Just add water
and it will stay soft and light for hours. Contains
skim milk. Available in 4kg and 7kg.
Also available:
• MAGGI WHOLENESS Gravy which is gluten
free, low fat and sodium reduced (contains
31% less sodium than standard MAGGI Rich
Gravy Mix) with no added MSG.
• MAGGI WHOLENESS Gluten Free Stocks –
ideal flavour enhancers which are low in fat
and saturated fat with no added MSG.
• MAGGI Classic Soup Mix range, now with
reduced sodium and low fat levels. Most also
have low sugar content. There are 24 tasty, nu-
tritious varieties to choose from.
NESTLÉ PROFESSIONAL HAS YOURSCHOOL CANTEEN NEEDS COVERED
MILKS & DESSERTSNESTLÉ Mousse Mixes are low GI with re-
duced fat and make a terrific tasting treat for
kids of all ages. Just whip with water and serve.
Available in seven popular flavours.
Also available:
• NESTLÉ No Bake Egg Custard Dessert Mix.
Low GI and easy to prepare – simply combine
with skim milk and cook on stovetop, then
pour into containers and refrigerate.
• CARNATION Light & Creamy Evaporated
Milk.
• SUNSHINE Full Cream Milk Powder.
BEVERAGESNESTLÉ MILO was invented in Australia and
is a genuine Aussie icon! Add to hot or cold
milk for a great low GI drink that kids will love.
Also available:
• NESTLÉ MILO B-SMART. Contains iodine
and other vital ingredients for mental develop-
ment, focus and concentration. Heart Founda-
tion approved product with 25% less total
sugars and less fat than standard MILO.
• NESTLÉ NESQUIK comes in three flavours
including NESQUIK Chocolate, the world’s
most popular chocolate drink.
• NESTLÉ Malted Milk. Delicious when added
to smoothies!
• NESTLÉ ALPEN BLEND and NESTLÉ Rich
& Creamy Hot Chocolate.
• NESTLÉ MILO in Vending Mix and EZ Care
Cold Beverage Systems packs.
NUTRITIOUS SNACKSUNCLE TOBYS Muesli Bars are filled with the
nutrient-rich combination of wholegrain oats
and wheat. They’re built to fuel active minds
and bodies. Available in Chewy (Forest Fruit,
Apricot) and Crunchy (Apricot, Nut Crumble)
varieties, they contain no artificial colours or
flavours and are a source of fibre.
BREAKFAST CEREALSUNCLE TOBYS Breakfast Cereals are the ideal
choice for the increasing number of school can-
teens which serve breakfast.
Portion control packs include UNCLE TOBYS
Plus (ANTIOXIDANT LIFT, FIBRE LIFT ,
Omega 3 Lift and SPORTS LIFT), VITA BRITS,
VITA BRITS WEETIES, Natural Style Muesli
– Original Swiss and UNCLE TOBYS Oats
Quick Sachets – Creamy Honey.
The retail pack range covers UNCLE TOBYS
PLUS (ANTIOXIDANT LIFT, FIBRE LIFT,
Omega 3 Lift, SPORTS LIFT), VITA BRITS,
VITA BRITS WEETIES, Cheerios, MILO
Cereal, Natural Style Muesli – Original Swiss,
UNCLE TOBYS Traditional Oats and UNCLE
TOBYS Quick Oats.
SPECIAL OFFERFor a limited time only register on the Nestlé
Professional School Canteen Resource website to
receive our e-newsletter and you’ll get a colander
valued at $39.95 RRP and a pasta fork valued at
$14.95 RRP for your school canteen.
Simply enter the promotion code CANTEEN
when you register. Opt-in to receive our quarterly
e-newsletter and stay up to date with new prod-
ucts, handy hints and promotions.
This offer is available from 06/05/2010 to
24/07/2010 or while stocks last. You must check
the opt-in box to be eligible. Limit one per school.
Visit us at www.nestle-schoolcanteen.com.au
NESTLÉ NEWS
INSIDE BRIEF 8
Apple Crumble CupsMakes 10
INGREDIENTS10 apples, peeled, cored and sliced1/2 cup water1/4 cup sugar1kg Australian reduced fat vanilla yogurt21/2 cups low fat muesli
METHOD1. Combine apples, water and sugar in a
saucepan and cook, stirring occasionally,until apples are just tender, about 15 minutes. Cool and refrigerate untilrequired.
2. Layer apples, yogurt and muesli into 10 x 225ml disposable serving cups, fin-ishing with a layer of yogurt and a sprin-kling of muesli. Cover and refrigerate untilrequired.
ADDITIONAL INFORMATIONGranny Smith apples are the best for cooking!
The stewed apples can be made in advanceand kept refrigerated for 5 days beforeassembly. Substitute stewed apples forcanned fruit in natural juice if desired.
Apple Crumble Cups will only last a day ortwo in the fridge once assembled, as themuesli can become soggy.
RECIPES
Dairy Recipes Try these three terrific and tasty recipes in yourschool canteen today! Each has been chosen forits attractive presentation and appeal to kids!
Banana BreadServes 10
INGREDIENTS3 (400g peeled) very ripe bananas, mashed1/4 cup brown sugar1 teaspoon vanilla essence60g Australian reduced fat dairy
spread, melted2 eggs, beaten1/2 cup Australian reduced fat milk1 3/4 cups wholemeal self-raising flour2 teaspoons mixed spice1/2 teaspoon bicarbonate soda1/2 cup rolled oats1 tablespoon rolled oats, extra, for sprinkling
METHOD1. Mix bananas, sugar, vanilla, dairy
spread, eggs and milk in a large bowl.
2. In another bowl sift together flour, spice,and bicarbonate soda and stir in the oats.Gently fold in the wet ingredients untilcombined, taking care not to over mix.
3. Pour batter into a lightly greased21x11cm loaf pan. Sprinkle with extraoats and then bake at 180C for 55-60minutes or until a skewer comes out clean.
4. Cool on a wire rack. Slice and servespread with reduced fat ricotta or creamcheese and drizzled with a little honey if desired.
Volcano Breakfast BunsServes 10
INGREDIENTS10 wholegrain/wholemeal dinner rolls5 slices lean ham, cut in quarters10 x 50g eggs11/2 cups grated Australian reduced fat
cheddar cheese
METHOD1. Cut the top third off the rolls and scoop
out most of the bread.
2. Line each roll with 2 quarters of ham,crack an egg into each and sprinkle with cheese.
3. Bake at 180°C for 15 minutes or until therolls and cheese are golden. Cool slightlybefore serving.
ADDITIONAL INFORMATIONTip: These rolls can also be made ahead oftime and eaten cool. To keep rolls warm,place them in the pie warmer.
3008 Foodservice REPƒ.ai 1 22/03/10 4:11 PM
INSIDE BRIEF 10
Whether there are more people with allergies
today, or simply that more people are having
their allergies diagnosed, is open to debate. But
one thing is certain – public awareness of food
allergies and intolerances is much higher than
in the past.
Australia’s Food Standards Code now includes
a ‘nil tolerance’ on cross-contamination from
food allergens, which has prompted food manu-
facturers to go to great lengths on their labelling.
That’s why we see food labels stating ‘May
contain traces of …’ or ‘This product has been
manufactured on equipment also used for the
manufacture of …’ typically followed by a food
to which many people have an allergy.
Penny Dellsperger, a dietitian who works for
The Coeliac Society of NSW, spoke to Inside
Brief about food intolerances and allergies and
the difference between them.
Penny explains: “Coeliac disease is an auto-
immune disorder, which is a different immune
system reaction than is the case with food aller-
gies. Coeliac disease will make you sick but it
won’t kill you. But food allergens may trigger
anaphylaxis – a severe form of allergic reaction
which can be life-threatening. Different people
will have different reactions depending on the
severity of their allergy, but what can happen is
over time they can become more sensitised to
the allergen and eventually develop an anaphy-
lactic reaction.”
The Food Standards Code gives a list of com-
mon allergens and intolerances – cereals contain-
ing gluten and their products, namely, wheat,
rye, barley oats and spelt, crustacea (shellfish)
and their products, egg and fish products, milk,
peanuts and soybeans, added sulphites and tree
nuts and sesame seeds. The most common ones
affecting children are gluten, egg, peanuts and
other nuts, and milk.
In the case of both food intolerances and aller-
gies, early diagnosis is clearly important – then
the issue becomes how to manage the problem,
via diet.
“What’s important for canteen staff is to under-
stand if something does contain an allergen,”
Penny explains. “People with coeliac disease
are taught to ask whether there’s gluten in the
food they want, but that means the person they’re
asking needs to know the answer!
“Therefore, it’s important to read labels and be
able to identify the presence of food allergens
in products.”
Organisations such as The Coeliac Society of
Australia and Anaphylaxis Australia have infor-
mation and literature available for canteens and
schools to help them cater for children with food
intolerances and allergies. And many school
canteens have removed common allergens such
as peanuts and eggs altogether – the risk of
cross-contamination from food preparation
areas has been judged too great.
“There’s lots of background information avail-
able, and once you’re informed, it’s really a
question of tailoring your food to the needs of
the children at your school,” Penny says.
“When the parents of children with food aller-
gies or intolerances get involved with the school
canteen, it helps a lot in raising awareness and
educating the staff.”
INSIGHT
Penny’s primary focus is naturally coeliac disease,
a lifelong intolerance to dietary gluten which
affects one per cent of our population – but only
25 per cent of those who have it are currently
diagnosed. Gluten is a protein found in wheat,
rye, barely and oats as well as ingredients derived
from those grains. This means people with coeliac
disease must avoid these foods or suffer unpleas-
ant consequences similar to food poisoning.
“A lot of the time coeliac disease develops in
childhood, and we are concerned that many
kids have it and it’s not being picked up,” Penny
says. “In most cases it develops by the age of
10, but the average age of diagnosis is 40, so we
know it generally develops a lot earlier than diag-
nosed. Symptoms may be headaches, bloating,
diarrhea, tiredness, lethargy and concentration
difficulties. But these symptoms can be caused
by lots of other things too, so the child needs to
see a doctor for correct diagnosis.”
Be aware of foodallergies andintolerances
INSIDE BRIEF 12
What the switched-on canteenmanager should stock!Here’s a rundown of some of today’s popular products which savvy canteen managers across thecountry are stocking up on – from tasty treats that kids love to eat, to indispensable items that makelife easier for busy staff!
REFRESHINGLY GREENNestlé Professional is launching an exciting
new MILO E Z Care System. This system dis-
penses icy cold MILO with fresh milk, just the
way your students love it.
MILO prepared with skim milk is registered as a
Healthy Kids green product, suitable for every-
day consumption.
For additional information, please contact Nestlé
Professional on 1800 20 30 50 or simply log
onto www.nestleprofessional.com and click on
the Cold MILO Machine button to apply for a
free machine for your school canteen, subject to
site and customer approval.
MONSTER RICE STICKS from
Mamee Foods come in Cheese and Vegetable
flavours and are always a great hit with the kids.
They’re gluten free and a source of fibre with
no preservatives, no added MSG or flavour
enhancers, and no GM ingredients.
Monster Rice Sticks are FOCiS-registered and
compliant with the Healthy Kid’s Amber criteria.
And of course they taste terrific! Available
nationwide – contact Tel (08) 8239 4143 for
your nearest distributor.
ASTRA VINYL CLEAN HANDSDISPOSABLE GLOVES from
Clorox Commercial are ideal for handling food.
They’re premium quality, latex free and
powdered to make them easy to put on and take
off and have been tested to meet Australian
standard AS1199. Available in boxes of 100.
Clorox also has a range of gloves in vinyl, latex
and nitrile in powdered and powdered-free, to meet
a wide variety of uses in cooking and cleaning.
Contact Clorox Commercial Customer Service
on: Toll free 1300 731 030 or 1800 240 502.
PRODUCT NEWS
Want to encourage healthy eating in growing kids? Chickadee Roasted Chicken
Meat makes the grade. Three varieties available, Diced Roasted Chicken Meat,
Short Sliced Roasted Chicken Meat (skin free), and Sliced Roasted Chicken
Breast Strips (skin free), all come fully cooked, pre sliced and ready to use.
All are gluten free and packed in handy and hygienic zipfresh resealable bags
– use only what you need and freeze or refrigerate the rest for later. For easy
to serve Aussie chicken that kids will love... Inghams has the answer.
Chickadee Sliced Roasted Chicken Breast Strips (skin free) 0009814
Chickadee Diced Roasted Chicken Meat (skin free) 0009810
Chickadee Short Sliced Roast Chicken Meat 0009811
ww
w.in
gham
s.co
m.a
u/fo
odse
rvic
e
SALES OFFICES: QLD (07) 3380 4400 · NSW (02) 9826 4932 · VIC (03) 5971 3200 · SA (08) 8280 6666 · NT (08) 8988 1076 · WA (08) 9441 4200 · TAS (03) 6269 0200
Chickadee Sliced Roasted Chicken Breast Strips | 0009814CHICKADEE CHICKENGOUJONS from Inghams Foodservice
have been recently reformulated so their taste
and texture is better than ever! They’re now made
from 100 per cent Australian chicken breast
meat, still coated in that crunchy potato crumb.
Chickadee Chicken Goujons contain no artifi-
cial colours or flavours and are portion controlled
for serving convenience. They make a great
snack served on their own or with dipping sauce,
and they’re also ideal chopped in salads.
SALES OFFICES: QLD (07) 3380 4400
NSW (02) 9826 4932 · VIC (03) 5971 3200
SA (08) 8280 6666 · NT (08) 8988 1076
WA (08) 9441 4200 · TAS (03) 6269 0200
PRODUCT NEWS Continued
TUKKA TUBZ from Vesco Foods are
real fast food that’s all-natural and all-Australian,
with no added colours, flavours, preservatives
or MSG.
Each Tukka Tubz is a nutritious meal rich in
protein and/or calcium, with a healthy vegie
content for a balanced diet.
They’re available in seven varieties: Kickin’
Chicken (honey soy chicken with rice), Totally
Twisted (spaghetti meatballs), Nacho Wedgez
(potato wedges with salsa sauce), Double
Cheese Blaster (pizza top beef lasgane), Mac-a-
Cheeze with Bacon (a new take on macaroni
cheese), Cha Cha Chilli (mexican beef with
rice) and Couch Potato Beefy Mash.
Each 260g serve is just the right size for a generous
snack or healthy mini-meal and great value
for money too. All varieties in the range are
between 1.9 per cent and 4.3 per cent fat content
and come in convenient C-PET trays which can
be easily heated in the microwave or oven. You
can even store them in the pie warmer for a
ready to eat meal!
Tukka Tubz meet the Healthy Kid’s Green criteria.
For more information please contact Fred
Holman, National Food Service Sales Manager
(08) 9273 6146 or 0418 921 745.
JUICY ICE STICKS also from Golden
Circle are made from 99 per cent fruit juice,
with no added sugar, artificial colours or flavours.
They come ready to freeze in packs of 25 sticks
and are product registered by FOCiS and a
Healthy Kids registered Amber product.
They’re also a Queensland ‘Smart Choice’
Amber product. Juicy Ice Sticks are available in
five delicious flavours: Apple & Blackcurrant,
Fruit Salad, Orange, Pineapple and Apple.
For more information please contact the
customer support team on 1800 037 058.
When it comes to keeping food fresh in a busy commercial
kitchen or food preparation environment, GLAD® Wrap has
got you covered.
HACCP accredited, GLAD® Wrap is made from high-quality
polyethylene, is versatile, easy-to-handle, clings tight to seal
in freshness for short or long term storage and is completely
microwave safe.
Super-sized for commercial use, GLAD® Wrap’s dispenser
pack features a Safe-T-Cutter that allows safe, quick and
efficient cutting. It also includes an easy-to-remove start-of-
roll sticker plus an end-of-roll reminder, as well as a convenient
wide access opening on the top of the pack.
So if you want to keep your food fresher for longer, make
sure you’re using Australia’s Number 1 food wrap.
You’ll be glad you’re usingARMORY CLO002
INSIDE BRIEF 14
LOL (internet-speak for Laugh Out Loud) from Golden Circle is carbonated 99 per cent fruit juice drink,
with each can’s contents equivalent to approximately one serve of fruit. It’s rich in vitamin C, with no added
sugar, artificial colours or preservatives. LOL is available in six flavours: U Da Man (apple and mandarin),
Tropkl (apple and pineapple and passionfruit), Straz Bri (apple and strawberry), P Chee (apple and peach
and mango), Razz Bri (apple and raspberry) and B Current (apple and blackcurrant). Each 250ml can comes
in packs of 12 and all flavours are registered by FOCis and are a Healthy Kids registered amber product.
For more information please contact the customer support team on 1800 037 058.
top related