CFS News & updates

Secure disposal of food

27/2/2016

The NSW Food Authority has outlined procedures which have been determined as being suitable for ensuring the chain of custody for security burial/disposal of seized product.
Food and beverage products that have been seized as unsafe by a authorised officer, and ordered to be destroyed, is known as a seizure burial. Seized items are not to be destroyed or disposed of without authorisation, or without a witness present for the disposal.
View the procedures required by the NSW Food Authority here

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Sous Vide- a new way of cooking?

14/2/2016

Here is a short presentation to Health officers prepared by Paul Goldsmith, Department of Health, on sous vide cooking.It outlines the process of sous vide cookery, the science behind sous vide, minimum cooking times, development of the Victorian Health sous vide supplement and key issue for consideration in the supplement.
Download the presentation here:

Woolworths week.....

10/2/2016

Woolworths are dealing with some brand damaging issues...
Woolworths was fined $3.057 million in the Federal Court for Australian Consumer Law breaches over safety of house brand products sold in Woolworths, Big W and Masters stores.
The Australian Competition and Consumer Commission (ACCC) took legal action for misleading and deceptive conduct and false or misleading representations about the safety of five non food products.
The ACCC alleged Woolworths continued to sell and did not recall some products knowing about the potential danger and injuries.
A Sydney woman filmed a huntsman spider crawling inside the bag of a Woolworths salad mix.
This was in addition to, Woolworths and Coles both issuing recalls for 24 salad products after 28 people fell ill with salmonella poisoning, with the problem was traced to a supplier in Victoria.
More information. Picture from dailymail.co.au

Oh dear... food poisoning incidents

7/2/2016

There have been a number of high profile food safety incidents reported this week.

Tripod Farmers’ Bacchus Marsh salad leaves have caused a nationwide recall, affecting major retailers and brands . Lite & Easy,Coles and Woolworths have been forced to recall salad products throughout the country. The list of products is extensive, so all businesses and consumers should take note of prepackaged salad products and check they are safe to consume and not on the recalled products list.
http://www.foodstandards.gov.au/industry/foodrecalls/recalls/Pages/Pre-packaged-salad-leaves.aspx
Over 155 people have been ill with norovirus food poisoning on the Diamond Princess cruise ship that docked at Sydney.
More information on this story is here.

Congratulations....

6/2/2016

One of our clients Gelato Messina has enjoyed success as part of a Australian team, competing at the biannual Gelato World Cup, held in Italy ( where else!?). Coming third behind Italy and Spain, the team of Gelato masters produced several different categories of gelato (including savoury and mystery box gelato). Gelato Messina owner Nick Palumbo led the team, and Donato Toce competed in the team. Well done Australia, and Well done Gelato Messina.
More information available at:
http://www.dailytelegraph.com.au/newslocal/south-west/australian-team-wins-at-gelato-world-cup/news-story/610f251893cb926531a52654033850b5

Allergen Fundamentals Resource

5/2/2016

The Allergen Bureau has published a PDF of a presentation on Allergen Fundamentals.
This resource can be downloaded from the Allergen Bureau here.
This free resource is provided by the Allergen Bureau for:

people new to the subject of food allergens in manufacturing, or
people in the food industry who feel they might benefit from a ‘going back to the basics’ refresher.

Overview of the Allergen Bureau Food Allergen Fundamentals

Food allergy and food allergens
Managing food allergens
Resources available
The Voluntary Incidental Trace Allergen Labelling (VITAL®) Program
The Allergen Bureau

Should you want further information or training on how to access and apply the VITAL online tool please contact our associate company Correct Training Systems, who are approved by the Allergen Bureau to conduct Training on VITAL

High Pressure Processing

4/2/2016

The NSW Food Authority has published a paper to assist businesses to understand the use of High Pressure Processing, as a food processing method.
The paper can be accessed form the Food Authority here.
Correct Food Systems has considerable expertise in this technology and has developed a number of food safety programs for a wide range of products, for businesses embracing this technology. See our page on this website High Pressure Processing

SQF - name reminder

1/2/2016

Just a reminder that the current SQF 7.2 Standard is named "SQF Code", (not "SQF 2000")
Please update any food safety documents to refer to the "SQF Code", to avoid a non conformance at audit.
Edition 7.2 was released to all SQF stakeholders on March 10, 2014 for implementation on July 3, 2014. A copy can be downloaded here.

NSW Container Deposit scheme- discussion

1/2/2016

The NSW Government has opened public discussion for implementation of a container deposit scheme. A nine-person advisory committee has been set up, with a commitment by the NSW Government to reduce volume of litter by 40 per cent by 2020.
Read more: http://www.smh.com.au/environment/nsw-container-deposit-scheme-open-for-public-comment-20151218-glqyy2.html#ixzz3ymrx17FV

FSANZ statement of Egg Safety

1/2/2016

FSANZ published a statement of egg safety in January 2016 in response to concerns about eggs being unrefrigerated in retail storage. FSANZ conducted a major risk assessment of eggs safety in 2011 and has concluded there is no food safety reason to require whole eggs to be refrigerated at retail, however retailers may choose to refrigerate eggs for their own reasons (for example, to maintain quality of the egg such as firmness of the yolk or reduce spoilage).
Whole un-cracked eggs aren’t required to be refrigerated at retail supermarkets within Australia.
Dishes containing raw eggs as an ingredient, like raw egg mayonnaise, are considered high risk and they do require refrigeration. This is because pathogens may contaminate the raw egg when the egg is cracked.
Refer to the statement for safe egg handling strategies, including hand washing, use of a egg separator and avoidance of raw egg products by vulnerable populations

Secure disposal of food

Sous Vide- a new way of cooking?

Woolworths week.....

Oh dear... food poisoning incidents

Congratulations....

Allergen Fundamentals Resource

High Pressure Processing

SQF - name reminder

NSW Container Deposit scheme- discussion

FSANZ statement of Egg Safety

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Lisa Owens

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