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Woolworth's Foreign Object requirements- update

21/12/2015

 
Woolworths has issued a significantly updated Appendix 7 (v2) – Foreign Object Detection. This new requirement for Woolworth Branded Product sets additional mandatory requirements for the detection of foreign object contamination of Woolworths Branded Products (Food & Pet Food), to reduce the risk of contaminated product reaching the customer, and achieve the best possible detection of foreign objects in final packed products.
This document is further supported by two "How to" guides by Woolworths – “How to Metal Detection
Functionality”
and “How to X‐ray Functionality”
 
Correct Food systems can assist you to explain the requirements and update your Foreign object detection equipment procedures to ensure you are meeting the detailed conditions.

Calibrating your Thermometer-boiling point.

7/12/2015

 
Businesses are required to maintain a calibration program, in order to ensure thermometers do not 
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude. 
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here. 
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Enquiry recommends changes to Halal and other private certification systems, where food claims are made

6/12/2015

 
The Senate Economics References Committee has just handed down recommendations from an inquiry into third party certification of food.
The Senate hearing into food certification was told that there are 22 different halal certifying organisations. Not suprisingly, The Committee recommended the introduction of  a single, government led, nation-wide consistent halal certification systems and a single national registered certified trademark.
Correct Food Systems will keep our clients informed of any labelling and certification changes.

New Sous Vide  Practices Guideline- Victoria

3/12/2015

 
The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
Some of the important parameters for safe use of Sous Vide cooking, using this template are:
  • Sous Vide method of cookery must be carefully monitored and controlled
  • Sous Vide food temperatures must be at 55°C or above, for cooking and heating.
  • Food Cooked between 55°C and 60°C must not exceed at total heating up and cooking time of longer than 6 hours
  • All cooked food to be stored chilled must be cooled from 60°C to 21°C within 2 hour and from 21°C to 5°C within a further 4 hours: a total of 6 hours 
  • The maximum shelf life of cooked sous vide food portions must not exceed 5 days when stored at refrigerated temperatures 5°C or less.
​There is also guidance material available for safely cooking whole muscle red meat or seafoods, foods other than whole muscle red meats such as formed or rolled meats, a heating time for foods of different thicknesses, and a cooking time and temperature guide.
Correct Food Systems is pleased to have been involved in the development of this industry guideline for the Department of Health Victoria.

ACCC active against food manufacturers for false & misleading claims 

1/12/2015

 
The ACCC has issued three infringement notices  against Uncle Toby Oat products for false and misleading claims. Cereal Partners Australia is the manufacturer and distributor of Uncle Tobys branded oats.

"Consumers should be able to purchase food products based on accurate health and composition claims ... Oats have many health benefits, [but] on their own they are not high in protein, contrary to the representations made about these Uncle Tobys products," ACCC chairman Rod Sims said.
​
Earlier this week, 
Arnott's Biscuits was penalised by the ACCC for using a "false comparator" to claim its Shapes Light & Crispy products had 75 per cent less saturated fat.

Read more: http://www.smh.com.au/business/retail/uncle-tobys-oats-maker-penalised-by-accc-for-misleading-protein-superfood-claim-20151125-gl8bvu.html#ixzz3svdEBCsw 

Correct Food Systems can assist you by reviewing your  artwork and labelling claims.


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