Brisbane, Australia

Lack of information. With the latest out break, came the news of many sick and a restaurant closer. But what happen & why?

Rumors abound in the industry.

While the media is fast to point the finger with some of the salmonella out breaks the question must be asked, who is regulating the regulators?

Our responsibility starts when we check and then sign for products when it arrives. So if a case of eggs arrives at the right temperature, then if we store it properly, prepare it carefully following our food safety procedure all should be well.

With the recent salmonella out breaks people are starting to wonder if this is true?

We are told you can not see smell or taste bacteria.

With this in mind the only way a Chef can really use eggs is to rely on the regulated sauce they have come from.

But what if the regulators have had there funding cut?

Where are the DPI & CSIRO ?

The amount of food safety checks / audits conducted by authorities has dropped.

The small goods sector of the meat industry has been self regulating for some time.

How much of the food production industry in now self regulated or operating with minimal checks?

Can we really trust these regulated sources?

More info please.