A reputable chef has come out swinging in defence of Gold Coast restaurants charging 'cakeage' - a surcharge for serving slices of cakes brought in by patrons. Former Cloak and Dagger owner Thomas McConnell said eateries had to consider hygiene when people bought cakes in.
"You don't know where that cakes has come from, what's in the middle of the cake, or how old it is. If someone does get food poisoning, your name's on the line because people will tell others 'we were at such-and-such a restaurant and we got sick".....
Full food safety article - The Gold Coast Bulletin Saturday 22 May 2010
Check out our flexible food safety training
I am a manager of a busy hotel in QLD and was required to complete the RMLV training course. I have worked in the industry for a number of years, however I found myself learning more about my roles and responsibilities. The trainer’s industry knowledge was extensive and the course was enjoyable.
