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Home>For Residents>Environment & Health>Health
| Environmental Health | |
Strathbogie Shire's Environmental Health Department regulates various businesses such as restaurants, cafès, motels/hotels, B&B’s, hairdressers, caravan parks and wineries. Issues that may need addressing in these businesses are cleanliness, structure and operational standards.
Environmental Health Officers investigate various issues including infectious diseases, food poisoning and complaints regarding the above types of premises, as well as nuisance complaints. Council's approach to the many types of complaints, particularly residential issues, is to settle them amicably between the parties.
Strathbogie Shire's Environmental Health Department supplies the following services:-
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 | Immunisation - free clinics and schools. | | Septic Tank Approvals. | | Food/Health Premises registration & inspection to ensure the health of the community. | | Temporary Food Events. | | Fees. | | Control of European Wasps.
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| More "Healthy" Information sources... | |
Temporary Food Stall Permits
Temporary Food Stall Permit holders are also required to complete an approved Food Safety Program Template from this link
At this link there is a very comprehensive booklet in PDF form to assist you.
Sepitc Tank Systems
You will find a list of approved systems and sewage treatment plants at the EPA website and you will find a Septic Tank Application Form in the "links" area below.
Note
All sewerage and sullage emanating from the permitted buildings shall be adequately treated, retained and disposed of within the boundaries of the lot in compliance with Clause 40 of the State Environment Protection Policy - Waters of Victoria and the Septic Tanks Code of Practice (March 2003) to the satisfaction of the responsible authority.
Effluent disposal field to satisfy minimum setback/buffer distances contained with the Septic Tank Code or Practice (March 2003).
Noise
Environment Protection (Residential Noise) Regulations 1997 (please type 1254 in the search box at the top right hand side and click search)
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| European Wasps | | Control of European Wasps – Council Land
Contact Councils Environmental Health Service
Control of European Wasps – Private Land
During late summer and early autumn European wasp numbers peak, as do the problems caused by wasps. If you are experiencing problems with wasps (not on council land) it is important that you take steps to control them.
The Plants and Animals Page of the Department of Sustainability and Environment is a useful site on the treatment of nests, the prevention of stings etc, and can be found at Department of Sustainability & Environment, then click on
-> Plants and animals
-> pest plants and animals
-> pest animals
-> wasps
The brochure “Living with European Wasps" is available from reception at the Strathbogie Shire Council.
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| EGG SAFETY FACT SHEET | |
Victoria’s Chief Health Officer Dr John Carnie has launched a state-wide campaign to educate consumers and food retailers about egg safety. The campaign was developed by the Department of Human Services, the Victorian Farmers Federation Egg Group and the Department of Primary Industries.
While eggs are a nutritional powerhouse and an important element of a well balanced diet, foods containing raw and undercooked eggs have been associated with Salmonella outbreaks in Victoria.
Food poisoning caused by Salmonella can be particularly serious for elderly people, pregnant women, infants and people with reduced immunity.
The Eggs Need TLC campaign encourages a 3 step approach to minimising the risk of egg-related food poisoning: buy clean, keep cool, cook well. That is, buy your eggs clean, keep them refrigerated, and cook them until they are hot all way through.
Eggs should be stored in their cartons in the fridge after purchase and used by the best-before date. Cracked or dirty eggs should be thrown out.
New research conducted by the Department of Human Services has found poor egg storage and handling and inadequate cooking habits among some consumers, increasing the risk of egg-related food poisoning.
Results from a survey of 1000 Victorians found that only 46% of participants were aware of potential health risks associated with eggs.
The research also found that most participants were not aware that foods such as tiramisu, Asian pork rolls, chocolate mousse, tartar sauce, Caesar salad or some custards could contain raw eggs.
Research findings
Of 1000 Victorians completing an egg safety survey: Egg facts
76% thought eggs were safe to eat raw (34%) or lightly cooked (42%). Eggs that are not well cooked may contain harmful bacteria such as salmonella. Thorough cooking kills all bacteria.
39% would use a dirty egg, while a further 51% would wash it and use it. Bacteria in chicken droppings can contaminate eggs. Washing can make it easier for bacteria to penetrate the porous shell. Dirty eggs should be thrown away.
63% would throw away a cracked egg but almost one third said they would check it and use it. Cracks allow bacteria to enter the egg and are a potential health risk. Large eggs are more likely to have cracks than small ones. You cannot tell by sight or smell whether an egg is contaminated with harmful bacteria.
Most agree that when it comes to food safety, eggs need less attention than chicken, seafood and meat. Eggs require the same level of care as chicken, seafood, meat and dairy products.
44% would use eggs that were past their best before date. By comparison, 19% would use chicken, 25% would use meat and 36% would use dairy products past use-by or best before dates. Food should not be used past the best before or use by date.
70% knew homemade mayonnaise could contain raw egg, but figures dropped dramatically for other popular foods. Only 9% realised Asian pork rolls could contain raw egg, 11% for tiramisu and 27% for chocolate mousse.
Many popular foods can be made using raw eggs. Alternative recipes should be considered when serving to people to are elderly, very young, pregnant or have reduced immunity. Supermarket and restaurant foods are often prepared using safe pasteurized egg.
54% believe an egg is safe to eat if it doesn’t float in water, 36% think egg yolk colour indicates safety, and 73% think an egg is OK as long as it doesn’t smell bad. There is no way of knowing whether an egg contains salmonella bacteria. Clean eggs are less likely to be contaminated. Refrigeration slows bacterial growth. Thorough cooking kills bacteria.
87% store their eggs in the fridge, however, 28% store them loose in the door – separating them from the best before date on the carton. Eggs should be kept in the fridge in their carton.
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