Download the FSANZ food recall protocol here- Updated September 2024 

Codex HACCP 2020 version has been reissued in a new version, Codex HACCP 2023.
Annex IV, Figure 1 Example of a CCP decision tree and Table 1 Example of a CCP determination worksheet have been added. Other approaches such as expert consultation may also be used. 
Download the latest version of Codex HACCP ​General Principles of Food Hygiene. Codex Alimentarius Code of Practice, No.CXC 1-1969

Santander Bank are hosting a one day regulatory workshop in London, to assist UK food and beverage producers to act on the recent Free Trade agreement between UK and Australia.
This session conducted by Gary Kennedy of Correct Food Systems, will assist UK exporters to navigate the regulatory environment to optimise preparation for developing our business in Australia. Understand the current feasibility of entering the market and potential barriers. The session will focus on adhering to local Australian food laws including food compliance, labelling, ingredients, and more and will be followed by tailored one-to-one meetings with Correct Food Systems.
Download the information flyer for further information.

Listen here for a recent session on ABC Radio 702. Josh Szeps and Gary Kennedy.
Gary is a regular guest on 702AM ABC radio 
Discussion on safe picnicking with cheese on a hot summer day.
​Runny cheese in the picnic basket? - ABC listen

The NSW Food Authority has released a version of basic food handler food safety training.
 The free online training has 7 modules of content of food safety information.
Assessment is done using a 30 question quiz.

Submission of the quiz provides a Certificate of Acknowledgement of successful completion of the online course Food Handler Basics.
This will satisfy the training requirement of FSANZ 3.2.2.A Food Safety Management Tools for Category 1 & 2 businesses- Food Handler Training.

Available from the NSW Food Authority. ​Food Handler Basics training | NSW Food Authority

FSANZ addendum Standard 3.2.2A Food Safety Management Tools was gazetted in early December 2022. 
It is important to note that each state and territory will manage the compliance requirements and implementation arrangements for 3.2.2.A slightly differently so approach your state and territory health department or food authority.
In Victoria and NSW it will become law for food service, caterers and retailers to comply with  by December 2023, allowing affected businesses a 12-month implementation period from December 2022. Other states are still yet to announce their implementation plans and timetable.

The new food safety management tools are:

1. food safety supervisor (FSS) training
2. food handler training (FHT)
3. evidence to substantiate food safety management of key processes.

The new food safety standard extends the requirements of 3.2.2 to businesses in food service, catering and retail that handle unpackaged potentially hazardous food that is ready to eat. 
(One off fundraising events are exempt from 3.2.2.A but still need to prepare safe and suitable food).

Businesses that will be affected by requirements for Category One (all 3 food safety management tools are required).
Any business that prepares, processes and serves unpackaged potentially hazardous food, ready to be consumed: restaurants, pubs, hotels, accommodation, takeaway food, mobile vans, juice bars, hospitals, aged care, schools, canteens, training centres, caterers, cruise boats, bakery.

Businesses that only sell potentially hazardous food that is unpackaged and not processed or prepared on site (other than sliced, displayed, weighed reheated) are Category 2 and need to comply with food safety management tools 1 & 2. 

Need more information?
See our webpage. for links and further support.
Use the contact CFS page to send an enquiry 

Correct Food Systems has resources, training booklets, and a range of record formats ready to assist your business with this new requirement. Customised to your business, suitable and easy to implement. 

FSANZ has updated its Compendium of Microbiological Criteria, in March 2022. 
​
Food Standards Australia New Zealand (FSANZ) uses this compendium to provide best practice guidance for food regulators and the food industry.
The compendium provided microbiological criteria for ready-to-eat foods, as well as several specific food commodities: Powdered infant foods, meat products and dairy foods.
There is also expanded guidance for environmental monitoring ( swabbing) to ensure process controls are effective.
The compendium also includes information on individual pathogenic bacteria and indicator organisms.
Changes in 2022 Version:

• The latest version has a slightly different structure.
• Expansion on Dairy Products. New microbiological criteria and process control guidance for
  5.a Raw Bulk Milk
  5.b Butter and Dairy Blends
  5.c Cheese ( Heat Treated Milk) 
  5.d Cheese ( Raw Milk) 
  5.e Dairy based Dips and Desserts
  5.f  Dried Milk Powder
  5.g Ice cream and Frozen Products
  5.h Pasteurised liquid milk and cream
  5.i Powdered Infant formula
  5.j Raw Goat Milk
• ​There is additional guidance on the use of microbiological criteria, and how the compendium is used , in conjunction with the FSANZ  Food Standards Code.(see below Figure 1).
• Ready to Eat Food. Pathogen testing in RTE food, Table 2.1 now in alphabetical order.
• Powdered infant formula: Adjustment of non regulatory criteria.Testing for Bacillus cereus is recommended. Process control guidance diagram. Table 3.2 Microbiological guideline criteria for powdered infant formula products
• Dairy Products.
  Guidance on controls and different types of microbiological criteria.
  Guidance on Dairy microbiological testing ( Section 5.2) including typical testing and sampling.
  Microorganisms important in the dairy industry (Section 5.3) indicator organisms and pathogens.
  Microbiological criteria for dairy product categories (Section 5.4)
  Table 5.1 Microbiological criteria for raw bulk milk
  Table 5.2 Process control for the production of butter and dairy blends ( Previously processed liquid milk and cream)
  Table 5.3 Microbiological guideline criteria for butter and dairy blends- clearer presentation of information
  Table 5.4 Process control for the production of cheese (heat-treated milk) 
  Table 5.5 Microbiological guideline criteria for cheese (heat-treated milk)
  5.d Cheese (raw milk)
  5.e Dairy-based dips and desserts
  Table 5.8 Process control for the production of dairy-based dips and desserts
  Table 5.9 Microbiological guideline criteria for dairy-based dips and desserts
  5.f Dried milk powders
  Table 5.10 Process control for the production of dried milk powders
  Table 5.11 Microbiological guideline criteria for dried milk powders
  5.g Fermented milk products 
  Table 5.12 Process control for the production of fermented milk products
  Table 5.13 Microbiological guideline criteria for fermented milk products 
  5.h. Ice cream and other frozen products
  Table 5.14 Process control for the production of ice cream and other frozen products
  Table 5.15 Microbiological guideline criteria for ice cream and other frozen products 
  5.i Pasteurised liquid milk and cream
  Table 5.16 Process control for the production of pasteurised liquid milk and cream
  Table 5.17 Microbiological guideline criteria for pasteurised milk and cream
  5.5 Corrective Actions
  Table 5.18 Recommended corrective actions (if failure of microbiological guideline criteria) 
  Table 5.19 Recommended corrective actions (if failure of process hygiene criteria)
  5.6 Clearance program- guidance and sampling
  5.7 Environmental monitoring - guidance.
• 6.1 Environmental Monitoring- Introduction
  6.2 A typical monitoring process
  Figure 6.1: Example environmental monitoring zones- expansion of 3 zones to now 4 zones (A-D).
  See Figure 6.1 below.
  6.3 Recommended corrective actions- for the 4 zones A-D.
  6.4 Monitoring for Listeria monocytogenes- specific guidance 
• Appendix 1 Pathogens. 
  Clostridium botulinum (added)
  Shigella (added)
• Appendix 2 Indicator Organisms ( now alphabetical order: Coliforms, Enterobacteriaceae, Escherichia coli, Listeria spp, Standard plate count (SPC)

BRC have released a draft version of their next edition of the  BRCGS Global Food Safety Standard. It is anticipated that Version 9 of this standard will be released mid-late 2022.
For further information see  link here 

The NSW Government announced on 30 June 2021 that all workplaces much have a QR code.
From 12 July 2021, workplaces and businesses will need to display the Service NSW QR code and take reasonable steps to ensure people entering their premises check-in using the Service NSW QR codes or digital sign-in sheet.
Signing in at a business or workplace using  the Service NSW QR Code is now required for 
staff and visitors such as maintenance workers, delivery drivers, and take away customers who visit the site.
​For visitors without a digital device, other check-in forms must be available. 
Visit  Service NSW for more information about setting up a QR Code.
 https://www.nsw.gov.au/covid-19/covid-safe/customer-record-keeping/setting-up-electronic-check-and-qr-codes
Get a QR Code:
 ​https://www.nsw.gov.au/register-your-business-as-covid-safe

SANZ has approved adjustments to allergen labeling for food products in Australia.
Proposal 1044 was approved and gazetted in February 2021.
The changes known as Plain English Allergen Labelling, adjust the requirements for how allergens must be declared for food and beverage products.
Learn more- in this special edition newsletter.
Or see our PEAL webpage.

Watch a short information interview on U Tube 

Use the AFCG and Allergen Bureau Industry guidance document