Correct Food Systems has been approached by a few client businesses asking how to handle the risk of Coronavirus when handling food and the issue of staff wearing masks etc.
Here is the World Health Organisation's advice and the South Australian Governments advice on environmental hygiene that we would encourage every business to follow.
Advice for food handlers at this stage is inline with normal infection control procedures.
Here is the general advice to prevent spread of infection.
There is a a proposal for major changes to food safety management for foodservice, caterers, retail of PHF.
Summary of proposal P1053
Woolworths have issued a new Code of Practice on Food Safety Culture.
This applies to those supplying a Woolworth's Branded Product, who are certified as Approved Suppliers using the Woolworths Supplier Excellence Program.
This Code of Practice follows in work done by the GFSI institute.
BRC also has a requirement that businesses take steps to implement a positive proactive culture that builds and develops Food Safety throughout all sections and levels of the business. Demonstrated leadership and commitment by senior management is a key requirement of both the Woolworths Code of Practice and BRC.
Correct Food Systems has developed excellent resources that will assist any business to assess the internal culture, and take actions steps to improve the values and commitment to food safety across the business.
We have a dedicated presentation suitable for management and QA on " Exploring Food Safety Culture" to assist and start the discussion and plans for the business.
Need some tools and means to assess the culture in your business- we have surveys, questionnaires and SWOT analysis forms. These are designed to meet the requirements of WSEP and BRC schemes, as well as incorporate FSANZ content.
We have staff training material to assist staff to understand the importance of food safety to the business.
Let us provide some guidance on how to develop and document the food safety culture within your business.
A free online training program is available to train food service staff.
This has been launched by the National Allergy Strategy- a partnership between Australia's peak allergy bodies.
The free online training "Allabout Allergens" is available at www.foodallergytraining.org.au covers:
To check out the requirements for importing specific products into Australia you can use the BICON website- Australian Government's Biosecurity import conditions database.
This website steps you through a series of question regarding the product you are wanting to import and the source of the product and allows you to save the detailed requirements as a word document.
Importers are advised to check the biosecurity requirments for all products they plan to import and gain any necessary import permits from the Department of Agriculture and Water Resource.
Import permits may require a manufacturers declaration and a Official Government Certificate issued by the competent authority of the exporting country for the product.
Use the BICON website to ascertain the requirements to import your product.
This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
Down load the new version of Safe Food Australia
The FSANZ website also launched a "Food Safety Hub", as a page that provides links to
The Compendium of Microbiological Criteria for Food is new food industry resource, published by FSANZ. It is a microbiological guideline criteria used for ready-to-eat foods. It also provides microbiological criteria that can be used to verify hygiene measures or control of processing.
It supersedes the Guidelines for the microbiological examination of ready-to-eat foods and User guide to Standard 1.6.1 - Microbiological Limits for Food with additional guidelines criteria.
This compendium brings together information on:
State and territory food enforcement agencies are investigating cases of Salmonella, possibly associated with rockmelon, following an increase in cases in a number of states in Australia.
While we wait for further information, the best advice is that consumers, especially infants, the elderly, pregnant women or people with compromised immune systems, should not consume rockmelon.
FSANZ will continue to work with the state and territory enforcement agencies and the Federal Department of Health and update its advice to consumers.
Further food safety advice regarding the safe preparation and storage of rockmelon can be found on the NSW Food Authority website. This contains advice on how to prepare rockmelons.
Information reproduced with permission of Food Standards Australia New Zealand.
The new online tool to assist you to determine and down load the correct Country Of Origin labelling mark for your food product has been released.
It is available for use on www.business.gov.au/foodlabels.
This online tool will assist you in choosing an appropriate label for the food product you are planning to sell in Australia. The tool will help you determine if you need a label, and if you need a standard mark that features graphics as well as text, it will then find, customise and download an appropriate label for your food product so your food products are compliant with the new Country Of Origin food labelling requirements that commence on 1 July 2016.
FSANZ has released a new recall template to assist businesses to plan and to conduct a product recall.
“The Food Recall Plan template is in an easy to follow, quick-reference style document that will help businesses manage food recalls.
“This resource is an important addition to our other food recall resources for businesses, such as the Food Industry Recall Protocol.”
The Food Recall Plan template and Food Industry Recall Protocol are both available for download from the FSANZ website." FSANZ 09/06/2016.
Clause 12 of Standard 3.2.2 – Food Safety Practices and General Requirements, requires Australian food businesses engaged in food manufacture, importation or in the wholesale supply of food to have a written food recall system.
Businesses are advised to complete and use this template as part of their food safety plan as well as referring to the FSANZ Recall Protocol.( current version #7 2014)
FSANZ Recall Template information and guides can be found here.
New Food Recall Template downloaded here... fsanz_food_recall_plan_template_final.docx.
NSW Food Authority has approved the use of High Pressure Pasteurisation of milk.
The Food Standards Code requires milk to be pasteurized by some means- usually achieved by heating the milk 72oC for 15 seconds, to kill the pathogenic or dangerous bacteria in the raw milk.
After rigorous testing of using High Pressure Pasteurisation equipment "the cold pressed milk" has been declared as a safe product and the High Pressure Pasteurisation process has been validated by the NSW Food Authority.
See ABC story here
The HPP process that retains the flavour, colour, and nutritional benefits of raw milk, which can be lost during the heat pasteurisation process.
Correct Food Systems works with clients who want to use the High Pressure Pasteurisation technology for their products. See our High Pressure Pasteurisation page.
By the publication of a hamburger food safety guideline in February 2016, the NSW Food Authority has stirred up a controversy on how the current crop of new burger bars should be managing the cooking of the meat pattie.
Burger bars are all on trend in Sydney at the moment, serving "america style" burgers, often not thoroughly cooked, with pink "juicy" centres.
However as Lisa Owens CFS consultant explains , the very act of mincing meat means that the minced meat burger is higher risk and must be cooked thoroughly all the way through.
Correct Food Systems advises all retailers to follow the NSW Food Authority guideline that can be found here- thoroughly cook your minced meat burgers, and avoid a possible breach of food safety laws, or worse- a customer who becomes ill with food poisoning.
ThatsY interview here....
Woolworths have released documents and information on their Supplier Excellence Program on their Woolworths wowlink website.
Woolworths have also presented the information on the new updated program to suppliers in a road show presentation ( also available on the wowlink website).
Suppliers to Woolworths are advised to be familiar with the changes and altered structure of the new Supplier Excellence program by accessing the information from wowlink. CFS has a short summary of the information here
The Australian Government is changes to Country of Origin labelling from 1 July 2016.
However, there is a two-year transition period so that businesses have time to adjust to the new obligations which will be mandatory in July 2018.
Further Information here on the new CoOL labelling and also the Health Star scheme
Food Safety educator.
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Correct Training Systems can deliver a update of industry news to your team, train you on the latest changes in standards or deliver a "HACCP Recharge" training course at your site".
Contact us for further information.
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