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.

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. 

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.

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.
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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.