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Bloody fools having a go at much needed regulation of charity BBQs

johnboy 3 November 2013 68

The Canberra Times is carrying a chorus of idiots criticizing some very sensible regulation of charity barbecues.

This supposedly onerous regulation is requiring organisations that conduct more than five fundraising bbqs a year get a $150 certification to make sure at least one of them knows what the hell they are doing.

The Chamber of Commerce’s Andrew Blyth has either not graced Bunnings on a Saturday morning or has some really amusing reading material in his commode:

ACT and Region Chamber of Commerce and Industry chief executive Andrew Blyth said he hoped it would be changed to protect community groups.

”Sporting clubs are run by people who volunteer time and they don’t need someone in a high-vis vest telling them when to turn the sausages,” he said.

”These people have been running barbecues for years.

Many of them have been running these BBQs badly for years, and frankly they do need someone telling them when to turn sausages, and more importantly how to keep them safe to eat between cooking and serving.

Five BBQs a year without bothering to learn some basic food safety is arguably too many.


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Bloody fools having a go at much needed regulation of charity BBQs
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Felix the Cat 10:35 am 06 Nov 13

MrBigEars said :

The other issue I see is that it would take one dodgy barbecue and consequent payouts to drive community group public liability premiums out of the reach of the smaller groups. If people could be trusted not to be muppets we wouldn’t need all this regulation. Or such expensive PLI.

It’s a chicken and egg thing. The more people are treated like muppets the more like muppets they become, therfore requiring more muppet treatment.

Chop71 9:14 am 06 Nov 13

No wonder they need to increase the size of the assembly…. we obviously just don’t have enough nannies at present.

MrBigEars 8:38 am 06 Nov 13

c_c™ said :

maxblues said :

The regulation doesn’t actually require the food supervisor to turn up to any of the barbecues.

Yeah, as I said that’s the flaw in it. Unless the scheme is about informing those who actually handle the food, it’s a useless levy.

As for debates about temperature, raw sausages are a dangerous food item. Doesn’t matter how hot the flame/plate is, it’s core temp that matters.

Isn’t it just ensuring that organisations that are serving food on a regular basis has someone who is responsible for co-ordinating food safety and passing on good food hygiene practices? My supervisor doesn’t work with me on my jobs, but does ensure that I know all the requirements before I do them.

The other issue I see is that it would take one dodgy barbecue and consequent payouts to drive community group public liability premiums out of the reach of the smaller groups. If people could be trusted not to be muppets we wouldn’t need all this regulation. Or such expensive PLI.

c_c™ 5:04 am 06 Nov 13

maxblues said :

The regulation doesn’t actually require the food supervisor to turn up to any of the barbecues.

Yeah, as I said that’s the flaw in it. Unless the scheme is about informing those who actually handle the food, it’s a useless levy.

As for debates about temperature, raw sausages are a dangerous food item. Doesn’t matter how hot the flame/plate is, it’s core temp that matters.

breda 4:19 am 06 Nov 13

bimbogeek – so how come people aren’t keeling over everywhere because of the highly dangerous exercise of having backyard barbies?

Actually, barbecuing is one of the safest ways to serve meat. The high temperatures over the flame kill the bugs (if any).

Nobody is saying that charity barbeques shouldn’t be hygenic. But, in the absence of any evidence that people are getting sick from them, what on earth is the ACT government doing by inserting themselves into the process?

And, it’s farcical in practice. Fund-raisers get five chances to poison people before it comes into effect. After that, the “designated person” doesn’t even have to be there.

It is symptomatic of a broader problem in the ACT government, which obsesses about regulating things of little importance – lots of “symbolic gestures” – as a way of avoiding dealing with the real and difficult issues.

In other words, bread and circuses.

Thumper 11:10 pm 05 Nov 13

ACT government. Always an answer looking for a question….

Thumper 11:09 pm 05 Nov 13

BimboGeek said :

NSW did a survey across Sydney to see if random people know how to cook a barbecue safely. Turns out they don’t. For those of you who are into “evidence based policy” this is surely enough information to support compulsory training for people whose barbecues feed a few hundred passers by.

http://www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/at-home/bbqs/bbqs

And yet, tell me again how many people keeled over from eating the (possibly) millions of sausages a year?

That would be a number somewhere below one…

maxblues 8:01 pm 05 Nov 13

The regulation doesn’t actually require the food supervisor to turn up to any of the barbecues…and if you are a food supervisor for one sporting club you can’t be the food supervisor for another sporting club…

BimboGeek 6:56 pm 05 Nov 13

NSW did a survey across Sydney to see if random people know how to cook a barbecue safely. Turns out they don’t. For those of you who are into “evidence based policy” this is surely enough information to support compulsory training for people whose barbecues feed a few hundred passers by.

http://www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/at-home/bbqs/bbqs

Chop71 4:33 pm 05 Nov 13

Canberra – The Nanny State

Can’t wait for them to release the official number plates.

poetix 4:27 pm 05 Nov 13

gazket said :

Going off the sense of this law we also need a sausage eating certificate, some people are not chewing sausage sanga’s properly and swallowing early, somebody could choke and die.

Sauce?

gazket 4:04 pm 05 Nov 13

Going off the sense of this law we also need a sausage eating certificate, some people are not chewing sausage sanga’s properly and swallowing early, somebody could choke and die.

nhand42 2:53 pm 05 Nov 13

cmdwedge said :

What is this new regulation actually addressing? Give some examples of issues that have arisen (for instance, salmonella poisoning) from a charity BBQ.

Give some examples of children who have drowned in backyard pools in Canberra, yet the regulations around pools keep getting worse.

Busy body bureaucrats.

Robertson 1:30 pm 05 Nov 13

Holden Caulfield said :

Katy Gallagher MLA retweeted:

Better Health @BetterHealthGov

So, we are getting “better health” by going from zero instances of food-poisoning-by-sausage-sizzle per year, to ?how many??

How do we do better than zero?

Lucky the ACT Public Service with its army of 23,000 public servants have time to attend to these vitally pressing issues, eh?

Hang on, I’ve worked for them – this new legislation represents somebody actually having done some work – must have therefore by definition been prepared by contractors.

Solidarity 1:28 pm 05 Nov 13

far out

go away

certification for cooking sausages?

then what… a license for consuming sausages so that people can prove they have the required skills to chew before swallowing a whole sausage and a waiver you need to sign before consuming a sausage?

then black market sausage vendors with their underground sausage cooking which is unregulated? you can tell if a black market sausage vendor is operating in your suburb, they usually have a bbq in the backyard and are sometimes seen to be drinking beer and snapping the tongs which can highly dangerous and maybe pinch you, which can sometimes draw blood which can leave you susceptible to blood borne diseases such as aids if you come into contact with someone infected with such a disease…

then an app requiring a SausageID so you can log in and share your sausage eating photos and comments with people who are also consuming sausages… and a riotACT tuesday post with photos of people eating sausages who are clearly not licensed to consume sausages?

far out

go away

leave the world alone

RedDogInCan 1:21 pm 05 Nov 13

As someone with a lot of experience in running charity catering events, I agree that the typical sausage sizzle is fairly low risk. Stock is generally turned over fairly quickly so it doesn’t have a chance to go bad.

Thumper said :

Doesn’t all of this come under the things you should know or have learnt whilst growing up or else you’re a bloody idiot?

Unfortunately, most of the community groups I’ve been involved in seemed to attract more than their fare share of bloody idiots. You would be amazed at what some people consider acceptable hygiene practice – and I mean personal hygiene as well as food prep hygiene. Gloves are probably the worst contributors. Some people seem to think that gloves have magical protective properties that allow them to wear the same pair of gloves all day whilst doing different tasks. It is not unusual to have someone handle raw meat and then serve customers without changing gloves.

breda said :

What about all those suburban backyard barbecues? And don’t get me started on dinner parties … death traps, IMO. Unsuspecting guests are at risk, I tell you, AT RISK!

At any reasonably successful charity BBQ I can expect to serve 300 or more customers/potential victims. I doubt your backyard barbies are that popular.

The real risks are when exceptional circumstances occur. A slower rate of customers than expected and product can be sitting around for too long at the wrong temperature. Too many customers and things get rushed – meat is still frozen when used and then undercooked, utensils aren’t cleaned properly before reuse. By far the biggest risk is when someone decides to offer something a bit more fancy than the basic sausage on bread. Adding aioli or blue cheese on a steak sandwich is just looking for trouble.

Thumper 12:53 pm 05 Nov 13

Holden Caulfield said :

Katy Gallagher MLA retweeted:

Better Health @BetterHealthGov
[FOOD SAFETY TIP] Having a #bbq? Cook food to at least 75 °C to prevent #foodpoisoning

FFS…. The world really is going mad….

HiddenDragon 12:40 pm 05 Nov 13

breda said :

If doing it wrong is such a problem (of which there is zero evidence) – how come they get five opportunities to kill people before the All-Knowing State steps in?

Presumably because the Certificate III in Municipal Risk Management tells us that the first four deaths are OK.

zorro29 12:30 pm 05 Nov 13

i must say i thought about this post a lot yesterday….on the one hand, i too (like a lot of other posters) am sick of excess process when you try and do anything…but, on the other hand, i really think you have a solid point JB that these venues are serving food to people without any regulation, safety checks/certs or food safety training.

it may be a case of “user beware” when buying from a random charity BBQ (and i too have an iron gut and have never suffered after one)…but all food venues need to meet these regulations and the BBQs should also toe the line.

i have no issue with it if the point is to check and ensure proper food regulations/standards are being met…but if it’s fee-raising with no real outcome, then i think it’s a w***

to be honest, i’d never thought about it myself but i do think you have a good point 🙂

Holden Caulfield 12:12 pm 05 Nov 13

Katy Gallagher MLA retweeted:

Better Health @BetterHealthGov
[FOOD SAFETY TIP] Having a #bbq? Cook food to at least 75 °C to prevent #foodpoisoning

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