Hello all Aussie chefs. I write to you asking to know what your government regulated food standards branch is called? In particular I want to have clinical paperwork on steaks. Even further I am steak grading 'blue, to rare to medium to char' where can I access this info? The kind of shit someone would learn in a culinary school, apprenticeship style. Gotta love having simply worked in a kitchen aye? maybe school is cool?!
I had a dispute at work and I want to clear the air with some data..... Here's what the national code says in regards to such and such topic.
thanks for your help,